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Home > Categories > Food > Restaurants > Costa's review
Particularly popular with big groups, Costa's remains "the most fun you can have at a restaurant!".
The original concept was largely inherited from the prior restaurant called Mannelito's and was fashioned around a large Mexican style BYO restaurant that catered for a significant student market at the time.
This evolved quite rapidly into what Costa's is now, a big Fully Licensed and BYO restaurant with a comprehensive menu that draws on varying styles of cuisine but with a predominantly Tex/Mex feel.
Hours:
Wed - Sun : 6pm til Late
Mon - Tue : By arrangement.
Please visit our website - www.costas.co.nz
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Review by: dnwhakar (Danielle)
Dated: 7th of December, 2004
Dined in for dinner at 6pm on a Friday night.
Our waitress was very nice, and brought us a jug of water while we read the menu. Our selection of starters were absolutely wonderful, everything tasted great. The pita wedges with guacamole was an absolute standout. Main was, however not so pleasing. The pork was very dry and bland. All mains are served with a salad and chunky chips, and fall between $18-$28. I feel the mains are overpriced for what they are. For that price you could get much better in PN.
Dessert was very average, however they are priced accordingly. I had mudcake which was presented nicely, and tasted like your average mudcake, but was nothing special. The other dessert options consisted of icecream sundae or cheesecake.
Waitresses are very friendly and attentive. They have no trouble putting your leftovers in a container for you to take home, I like that alot in a restaurant. Costa's got VERY loud towards the end of our meal (around 7.30pm), a lot of large groups had arrived with boxes of beer and bottles of wine. My friend and I felt a bit cramped and we were actually unable to talk to each other over the table as we could not hear each other.
On the whole, I would go back to Costa's. I will be sure to bring my own bottle of wine next time too - with no corkage fee, why not?
P.S: Be careful walking down the steep stairs!
Random listing from 'Food'...
Create a Bourguignon that lifts the bar with its rich full-bodied flavour and colour. Made with a hearty splash of red wine, this demi-glace based sauce produces melt-in-your-mouth tender meat when slow cooked with beef or lamb. Serve with plenty of creamy mash and vegetables and soak up all the deliciousness.
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