Situated surrounded by farm and gardens and only a stone’s throw from Havelock North village, you are likely to spot Francky and his team working to produce almost 90% of the restaurant produce themselves. What is in season and ready to harvest guides the menu, meaning dishes shift naturally and no two visits are ever quite the same. The vegetables from the extensive gardens could not be fresher, and beef will have been raised in their paddocks. A six-course seasonal dégustation dinner, or à la carte, offers colourful bold flavours in dishes such as beetroot tart with blue cheese, spiced verjuice and walnut and herb salad, or slow-braised beef short rib with miso kūmara, roasted onion, micro herbs and red wine reduction. Deliciously fresh.  

stgeorgesrestaurant.co.nz