Host to many a New Zealand politician over the years, the restaurant reopened its doors last year with a new menu and a new accessible-to-the- public policy. Chef Joshua Ross offers a menu of quintessential bistro classics using the best New Zealand ingredients. To this end, they seek out ingredients from local growers, hunters, farmers and fishers ensuring the menu is seasonal, sustainable and ethically sourced. You won’t find at-risk species dotting plates but you will enjoy dishes such as coastal spring lamb belly bacon with foraged and dehydrated kawakawa dusted over tamarillo purée and oyster emulsion to add depth of flavour and a pop of colour. The steak selection features some of the best, namely Taupo organic beef striploin or Manawatu Angus pure beef fillet. The wine list has some of New Zealand’s finest and a lofty selection of spirits and cocktails with a good range of noted local brands.

IN BRIEF Fine dining at The Beehive

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