IN BRIEF

Shared-plate dining in a retro-feel, cosy urban enclave.

WHY CHOOSE THIS RESTAURANT?

Whether it’s a new acquaintance or a rediscovery, dining at The Monday Room feels familiar, due in part to the warm gold-and-red chrysanthemum swirls on the Axminster underfoot and the organic effect of wood against earthy brick. But mostly it is down to the reassuring comfort of good food shared, bolstered by the friendly service of crafted cocktails and artisan wine recommendations. An integral part of the revitalised and recently restored High St, the restaurant is a portal between the past and current Ōtautahi dining scene.

ABOUT THE CHEF

Head chef and co-owner Hannah Cooper-Grieve’s relationship with The Monday Room goes back to its original inception at a site on Moorhouse Ave, where her modern European food was awarded a Restaurant of the Year title, celebrated by a loyal following. Moving with the restaurant to its current location on High Street she then left until the opportunity in 2021 arose to purchase TMR and return. Today her focus remains on quality, seasonality and local provenance.

ABOUT THE MENU

A Trust the Chef sign over the restaurant entrance means that there is always an option to share. The current Chef’s Menu offers four dishes, entrées and mains plus a vegetable side for $75, bookended with a salmon crudo bite and a cleansing mango sorbet. Seasonal focus is displayed in autumnal golden slices of pickled persimmon arrayed over crunchy Brussels sprouts spiked with chilli and maple, and in the house- made tortellini filled with caramelised butternut pumpkin. A vibrant green quenelle of silky beef-fat chimichurri amplifies the richness and intensity of locally sourced dry-aged beef ribeye sliced simply over a sherry jus. No menu item is over-complicated, demonstrating the chef’s confidence in the innate flavour of quality produce. Nostalgia returns with dessert; lemon cheesecake lamington is a ‘little treat’, while the big finish is a shared blackcurrant, lemon and Cointreau Bombe Alaska, flambéed at the table. Prepare to be envied.

ABOUT THE TEAM

Guiding the table experience is co-owner and restaurant manager Ryan Simonsen. His considerable knowledge has collated the eclectic drinks list (among the best in Christchurch) and the in-house cocktail creations inspired by High St denizens, ensure an interesting drop that vibes with the menu always lands in your glass.

OF NOTE

Watch out for the frequent collabs, where a wine or spirit producer is explored alongside a desirable paired dégustation menu.

ADDRESS: 161 High St, Christchurch
Check website for opening hours
MAINS: $37 – $112
CONTACT: 03 377 526
WEBSITE:  themondayroom.nz