Lunch Friday; dinner Tuesday-Saturday.
Highly Commended: Best Chef (Michael Meredith)
Chef Michael Meredith is a mightily skilled and inventive Samoan-New Zealander in love with the flavours of the Pacific. There’s a clever sense of humour at work in his food, too: fried fish skins, flavoured with sesame and salt, are served as a complimentary starter, and the menu features pink meringues flavoured with beetroot and filled with slices of duck. One of his best dishes — venison tartare — is so popular he surely has to employ security guards to stop people trying to steal it by the bucket-load. The restaurant does only degustation, which is a perfect fit for Meredith’s style of cooking, and depending on which night you go there are six-, eight- and nine-course options. Tuesdays, it’s all vegetarian. Service is warm and extremely friendly, and with the whole place contained in three small white rooms, the dining experience is, at its best, exquisite. Bookings are essential. $$$$$
A favourite dish: Pork belly, riesling verjuice and pickled walnuts.
Degustation / Free-range chicken and/or pork