The White Rabbit
Finalist, Restaurateur of the Year: Mark Keddell
It hardly feels like Auckland: here’s a dining room in an old colonial building that’s been refitted, not to make the most of its industrial chic potential, but to restore the simple elegance of old. Deep sash windows, a broad-planked kauri ceiling, a simple fireplace, all done in white. It’s upstairs, which gives it an extra-private feel, and it’s lovely.
Chef Sean Marshall’s menu features three kinds of steak and many other meaty treats, but don’t be overly tempted, because the desserts are very good too. Manager Gary Olasz’s wine list is long and organised informally by style: “spicy, earthy reds”, for example, and “groovy, interesting whites”.
A favourite dish: duck burger with parfait, apple & celeriac & chips.
Free-range chicken and/or pork
Takes large groups