Dining at The Grill can be a seamless and rewarding experience, from the neat-as-a-pin service to the excellent quality of the food. Under the direction of Sean Connolly (pictured) and led by outstanding head chef James Laird, the kitchen starts with premium ingredients and then treats them beautifully. From a classic steak tartare constructed at the table to the ‘steak library’, flavourful simple dishes executed with great technique will not let you down. The food is largely meaty and rich but not overbearing, and there’s a generous smattering of fishy offerings such as Leigh snapper, Mt Cook salmon and Northland crayfish. The wine list perfectly complements the food, with plenty by the glass and a very comprehensive selection to choose from.

IN BRIEF High end steak house with attitude

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