Despite seating close to 50 guests, the space feels intimate rather than crowded. Co-owner Nick Potts is often on the floor ensuring a warm welcome, while head chef David Bryson’s Michelin-trained background is evident in the precision and care behind every dish. Start dinner with a standout cocktail, the Picante with habanero pisco, honey, agave, lime and grapefruit, delivered a vibrant chilli kick and refreshing tartness that only hints of treats to come. Highlights from the excellent value $80 chef’s menu included a celeriac choux bun with parmesan, chestnut and shiitake, beef tartare with sherry dressing, and cold-smoked tarakihi with potato, leek and chives. Locals love it and you will want to return!

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