Attention to detail is the key to this big, buzzy restaurant’s success. Located in the CBD, it is a lovely dining room in a beautiful building. The service – thoroughly professional, attentive and friendly – is a beautiful thing, too. Descriptive and simple menus offer helpful notes throughout, sharing the provenance of ingredients and a separately printed gluten-free bill of fare. Executive chef Darren Shead’s menu showcases the best of New Zealand’s produce, whether raw or cooked simply over an open wood fire. Here you’ll find some of the finest steak in the country, from A5 wagyu to Greenstone Creek scotch fillet, all carefully dry-aged in-house. Other specialities include oysters shucked to order, crudo and carpaccio, and house dry-aged rib-eye served on the bone. Charley may not be a quiet kind of guy: he’s a busy boy who often has a waitlist. But the waiting is worth it with top cocktails at the bar.