The seasonal menu is eclectic and designed to share, with a mix-and-match charcuterie option that has a banging meat and cheese selection. There is always a market fish dish, currently lightly crumbed with fresh herbs and cooked in butter, served over fennel that has been braised and then charred and topped with crispy kale.

Diners in the Waikato have hearty appetites and so the restaurant serves steaks that are generous, char-grilled and smothered in horseradish butter, while the brined and double-fried Sichuan-coated chicken thigh with chilli-garlic caramel sauce has fans from near and far coming back again and again.

And if you’re looking for a late meal, stop in for ‘late night bites’ at the bar.

mrpickles.co.nz