Owners Kelvin Huang and Vy Ngyuen cook and manage front of house for their small thirty-seat dining room and although trained locally, are very interested in giving new twists to classic fare. For the brunch/lunch menu which is offered until 1.30pm there are great combinations such as smoked beetroot tartare, cereal-crusted French toast with berry compote, and avocado toast, of course, garnished with nuts and balsamic glaze. At dinner, the most popular dish is lamb rack on cauliflower purée with a cheesy kùmara croquette, and for vegetarians a tasty beetroot and feta risotto. There’s a short but toothsome dessert menu (saffron and honey panna cotta with dried fruits, meringue crumble and lemon curd) and kids are well-catered for with a special menu.  

highkutbistro.co.nz