Twice the delight at Two Chefs Bistro

Step off Dunedin’s bustling Octagon into Two Chefs Bistro and you could be mistaken for thinking you’ve stepped into Paris in the 1940s. Dark timber, gilt-edged mirrors, leather banquets, and French bistro chairs create an atmosphere of smoky Parisian nights and old world charm.

But take a look at the Two Chefs menu and you’ll see there is nothing old here. The ‘two chefs’, Grant Cockcroft and Helen Mason, take a fresh approach to old world. Inspired by the seasons and a desire to showcase New Zealand’s finest produce, the successful duo is continually reinventing the much-loved restaurant’s menu. 

In the heart of the Octagon 

Operating for 8 years, Two Chefs Bistro lies within the heart of central Dunedin and firmly within the heart of local foodies. Two Chefs is considered one of Dunedin’s must-visit restaurants and its online reviews confirm this.

As you would expect, there are plenty of French-inspired flavours throughout the food and drink menu, but it would be amiss to confine the Two Chefs offering to just one style of cuisine. 

Instead, the focus is on the seasons, the highest quality ingredients and a commitment to making everything from scratch.

Fresh flavours on the menu

The two newest creations to emerge from the Two Chefs kitchen are sure to whet the appetite of new customers or old regulars alike. For an entrée, why not try the char-grilled, wild-caught banana prawns with coconut rice and Indian-style tomato sauce, kasundi 

For a main, the new lamb dish is sure to get your taste buds singing. Hickory-smoked slow-roasted lamb shoulder is served with gnocchi romano, hazelnuts, currants and smoked paprika. The lamb is sourced from Silver Fern Farms, regarded as one of New Zealand’s premium suppliers of pasture-raised lamb.  Chef Grant Cockroft can suggest the newly arrived Wood Crampton Barossa Valley Shiraz as a great accompaniment to the dish.

Hand-made

Cockroft and Mason’s passion for what they do is reflected in the smallest of details. Even the bread roll and butter that appears on your plate is made in-house.

“We make as much in-house as we can,” say chef Grant Cockroft. “This includes everything from the bread and butter to the ice-cream and all the desserts.”

Whether you're a regular visitor to Two Chefs Bistro, or you’re yet to sample a little slice of French chic in Dunedin, we would highly recommend taking a look. The impressive mix of classic and contemporary delivers the 'joie du vivre' for foodies.