Here’s a new way of looking at things: rather than list the menu by dish description, the owners highlight the principal ingredient. So, there is the salmon course, then the ham hock, butterfish comes next, followed by the beef. It ends, like many good stories do, with chocolate. In all cases, the local suppliers get name-checked alongside. That’s how Phill and Nora Blackburne like to do things at one of Taupō’s newer spots – one which we welcome. Locals and visitors have taken a great shine to the place which offers a five-course, fine-dining menu. Chef Phill – a sourdough king – has come full circle to deliver on his promise. Taupō-born, he worked for a fair wee while in Scotland before returning home, bringing Latvian-born Nora with him. They take great pride in their dishes which combine French and British cooking techniques with modern local cuisine. Non-alcoholic offerings share top billing with a seriously good-looking wine and cocktail list.