The setup creates a highly interactive atmosphere, allowing diners to watch each dish being prepared and plated while engaging directly with the chef, sommelier and fellow guests in a relaxed, convivial setting. The set menu changes daily, with every course thoughtfully introduced and explained, highlighting the kitchen’s deep connection to local producers and seasonal ingredients. One standout dish featured dry-aged duck breast, aged for five days, paired with duck-leg sausage, pickled shiitake mushrooms, a delicate shiitake dashi mousse, a savoury honey drizzle and New Zealand spinach garnish. The wine list is equally impressive, featuring a carefully curated selection dominated by New Zealand wines alongside Champagne, all sourced from high-quality producers. Tables are highly sought after, but the experience is well worth the anticipation.

thegreenrestaurant.co.nz