WHY CHOOSE THIS RESTAURANT?

You’ve eaten at all the best restaurants and are now looking for somewhere that delivers style without pretension, creativity without weirdness and genuine service that puts to bed any doubt Aotearoa New Zealand can match the world at providing superb dining hospitality. Return offers a welcome breath of fresh air.

ABOUT THE CHEF

Matt Lambert, like so many of this country’s great chefs, cut his teeth under the watchful eye of Michael Meredith in the kitchen at The Grove. His food is technically very strong and demonstrates his uncompromising commitment to local biodiversity, small producers and ‘a more sustainable hospitality ecosystem’. In addition, Matt pays close attention to ensuring things don’t just look appealing but have deep and satisfying taste and texture. Matt and partner Barbara moved to the US in 2006 and in 2013 they opened their restaurant, The Musket Room, in New York. Success followed quickly and recognition, in the form of a Michelin star, arrived a record four months after opening. Back in Aotearoa, in 2020 Matt and Barbara returned to prominence most recently at Rodd & Gunn’s The Lodge in downtown Auckland.

Coastal Lamb served four ways by Return

the Return team: sommelier Jim Turner, Matt Lambert, bar manager Kelly Lauchlan, Barbara Lambert

Ōra King salmon with citrus and bitter leaves

ABOUT THE MENU

Matt has said, “At Return, the standards are serious, but the environment is welcoming. This is not fine dining, it is intentional dining. Nothing here is accidental; everything is deliberate.” This philosophy is clearly reflected in the menu. The innovative marinated bone marrow with seaweed vinegar and kina is an exceptional bite, while the duck with bread sauce is superb. A selection of snacks at the start of the meal revealed a quirky and playful approach from the kitchen. While the sage shortbread and the creamed abalone doughnut were firm favourites, the ‘fish and chips’ delivered refined, elegant freshness. Matt’s innate ability to maintain menu balance comes through in the Coastal Lamb with mint and potatoes, a dish that reminds diners of his deep appreciation for the satisfaction that traditional flavours can provide. This is a menu that offers something special for every dining preference, while cleverly introducing culinary surprises, including beautifully executed sauces, mousses and jus. Diners can choose from three menu options: à la carte; the six-course tasting menu, Short Story; or the 10-course tasting menu, Long Story.

ABOUT THE TEAM

If there’s an “A Team” in Auckland, this is it. Led by the truly talented Barbara Lambert, the team is exceptional. Their drinks knowledge is impressive, and the recommendations from sommelier Jim Turner were right on the money.

Most impressive was the warm, professional delivery of impeccable service from every staff member without exception. The combination of knowledgeable, approachable staff and perfectly judged engagement elevated an already memorable dining experience.

Return is a dining room where they truly walk the talk.

OF NOTE

The welcome shift of focus away from shared plates to the more structured offering of snacks, entrées, mains and desserts.

165 Ponsonby Rd, Ponsonby,
Auckland
Mains $50-$58
Check website for opening hours
09 883 7165, return.nz