The energy and interest exhibited by head chef Riki Day at Urban Eatery is a delight, his willingness to share his ideas with customers is evident as he presents each dish from the well-resolved fusion menu.
Category: 2 Hats
HAMILTON. Palate is a restaurant that consistently produces well-thought-out and executed dishes matched perfectly with thoughtful, knowledgeable service, a fabulous wine list and a beautiful riverside setting.
HAWKE'S BAY. The modernist winery building captures stupendous views, your eyes sweeping down through rows of vines to the cliffs and ocean beyond.
Vaughan Mabee invents New Zealand haute cuisine with an accent that speaks of the Central Otago landscape and lifestyle.
WELLINGTON. The wine list, overseen by sommelier Maciej Zimny, is Noble Rot’s pièce de résistance ... it has no peer, and rightly wins a lot of plaudits.
WELLINGTON. Beautiful bold colours of apple-cured Ōra King salmon with rhubarb kimchi and salmon caviar. Local Kāpiti crab with crispy-skinned line-caught gurnard.
AUCKLAND. Each year the status of Sid Sahrawat (pictured) increases exponentially. His creativity flourishes, his menus continue to draw high praise, his mastery of innovative cooking is undeniable and his propensity for delivering stunningly beautiful and thoughtful food shows no sign of abating.
AUCKLAND. Dining at The Grill can be a seamless and rewarding experience, from the neat-as-a-pin service to the excellent quality of the food.
AUCKLAND. Restaurants at top-of-the-tower tourist sights rarely excite, but thankfully The Sugar Club wows for so much more than the view.
AUCKLAND. Walk into the welcoming brick-walled, wooden-floored space of Apéro and let the trials of the day slip away – you feel like you are getting a big warming hug as co-owner Mo Koski looks after you.