When it comes to the food, simplicity is celebrated. Executive Chef Antoine Collet went to culinary school in France. He worked in a Michelin star restaurant in Paris as well as an upmarket caviar restaurant. He combines the best of refined French dining with a relaxed, New Zealand approach. Focusing on nailing classic dishes and delivering both flavour and craftsmanship.
The menu has a mix of small and large plates, showcasing local suppliers throughout. Shelly Bay Baker, a Wellington artisan bread maker, produces some of the best local sourdough. There are Te Matuku oysters from the Hauraki Gulf and salmon courtesy of Ora King in the Marlborough Sounds. Classic dishes such as onion soup and seafood linguine share menu space with lamb backstrap medallion and wild venison. Dessert options include profiteroles, apple crumble, and affogato.
Dining and Cooking