Cuisine: A La Carte, Contemporary, New Zealand
Price Point: Mains from $25 - $35+
Whether you’re a saint or a sinner, this buzzing spot is the perfect place to meet, greet and eat.
Textural interiors create a feeling of relaxed elegance, wooden panelling and plenty of marble.
Executive chef Tejas Nikam previously worked with Peter Gordon, the chef known in the industry as 'The King of Fusion', at The Sugar Club and the techniques he learned there still inform his menus today. He is a stickler for seasonality and uses the highest quality ingredients, such as burrata from Wairiri buffalo.
Expect locally-caught seafood, hand-rolled pasta, perfectly-cooked meat with local vegetables and exciting veggie options, such as battered cauliflower with pickled ginger and rhubarb yoghurt.
Cocktails are equally modern and well crafted - our pick is the greed, a heady blend of gin, watermelon, lime, basil, and salt.
For top drawer food at reasonable prices in a stylish setting, look no further!