Exclusive luxury restaurants

Select your preferred region to dine.

AUCKLAND

Meridiths
365 Dominion Road, Mt Eden
http://www.merediths.co.nz/

Merediths stood out in every respect as this year’s “Supreme Winner” of the Cuisine NZ Restaurant of the Year. In the last 12 months, Michael Meredith’s food has developed a consistency in execution, married with a creative edge that marked it out as the most original of all the restaurants visited in this year’s Cuisine competition. His menu displays a clear vision – to delight the eye, to surprise and amuse the palate and, ultimately, to create memories. His beetroot meringues with pecorino, liver parfait and duck display his genius for marrying texture and flavour, while his quail, chicken, coconut, peanuts and cinnamon dish is a thoughtful, clever combination that exemplifies Meredith’s strong sense of self. There’s also a real sense of fun underlying many of his dishes. For a truly memorable evening, put yourself in his hands with the degustation menu – it’s superb. Rounding out the world-class dining experience is a wonderful wine list (with a pleasing emphasis on local wines), an elegant dining room and effortlessly polished service.

Antoine’s Restaurant
333 Parnell Road, Parnell
http://www.antoinesrestaurant.co.nz/
 
After 38 years of intimate dining, Antoine’s is still ranked among the best in Auckland and is a temple of refinement. The elegant dining rooms and hushed tones set the scene for an evening of fine dining, as does the complimentary house-made bread, served with a butter pat carved with a scrolled “A”. After almost four decades at the stoves, Tony Astle continues to display flair and innovation, with dishes such as his parmesan custard with white anchovies clearly showcasing his talent. There’s also a “nostalgia” menu – if you have a hankering for lamb rack, tripe or oxtail, rest assured that Astle will cook them all to perfection. The portions are generous and the service is impeccable. The lengthy wine list, with a number of top European options, is also worth lingering over. For a special night out, this Parnell institution is still a top contender.

HAWKES BAY

Black Barn Bistro
Black Barn Road, RD12, Havelock North
http://www.blackbarn.co.nz/

New Zealand is blessed with some of the best wines in the world and many of the best winery restaurants in which to showcase them. Rightly numbered among these is Black Barn, Winner Best Winery Restaurant - Cuisine NZ Restaurant of the Year 2011. Set high on a hill with north-facing views over the Hawke’s Bay vines, a stylishly furnished room provides the setting for inspirational lunchtime dining with a menu that balances lighter and more substantial fare. Start with such temptations as a rustic terrine of pressed wild rabbit and prune, wrapped lovingly in prosciutto and accompanied by a fig and date chutney. The twice-cooked pork belly with chilli pineapple salsa and kumara and ginger mash also hits the mark. There’s a commendable recognition of local ingredients evident in the menu, and a wine list that celebrates Black Barn wines along with other labels. Here the welcome is always warm and the service attentive.

Terrôir at Craggy Range
253 Waimarama Road, Havelock North
http://www.craggyrange.com/
 
Set in a stone turret, Terrôir is a laidback, welcoming space with terracotta tiles, casual seating and a warming open fire during the winter months. Terrôir loosely translates as both “land” and “sense of place”, and the restaurant’s rustic setting and locally focused menu aim to deliver on the promise of its name. Ingredients are listed with their provenance where applicable, and offerings from the site’s garden (including delicate Jerusalem artichokes and crab apples) complement local fare such as Hawke’s Bay lamb, Terraza saffron and Firstlight venison. Steamed clams with saffron mustard cream, and spiced venison with Jerusalem artichokes and prunes are among the offerings on a tempting, regularly tweaked menu that offers plenty of gutsy flavour. Each menu item also has a suggested wine match from the Craggy Range portfolio. The lengthy wine list includes interesting selections from international and local vineyards, in addition to numerous vintages of Craggy Range’s Single Vineyard offerings, some of which are only available in the restaurant.

WELLINGTON

Logan Brown
192 Cuba Street, Cnr of Cuba & Vivian Streets, Wellington
http://www.loganbrown.co.nz/
 
In 1996 the creators of Logan Brown, Al Brown and Steve Logan had a vision. They wanted to take the standard of fine dining in New Zealand to a new level. Today, their award winning restaurant continues to set new standards. With Head chef/partner Shaun Clouston and an impeccable team of hosts, they offer you the best in food, a stylish yet relaxed atmosphere, and dining integrity.
Logan Brown's dining room is part of the creativity and vibrancy of Wellington's Cuba St. The building is a 1920s revamped bank chamber with high ceilings, private dining room, and an elegant, friendly space for any occasion. The menu is contemporary, yet based on classic cooking techniques, using the finest New Zealand ingredients. With more than 230 NZ and International wines to select from, Logan Brown also offers an incredible experience for the discerning wine lover.

Martin Bosley’s
103 Oriental Parade, Wellington
http://www.martin-bosley.com/

Night’s cape of stars or daylight’s diamonds sparkling on Oriental Bay have no better grandstand seat than at one of Martin Bosley’s waterfront tables. While seafood is not the sole focus here, it rightly dominates a short menu, in reality more expansive as you can choose from (mostly Northland) fish varieties, then nominate the style of dish in which they will appear – such as grilled with accompaniments including risotto, parfait and savoury panna cotta; or simply beer battered. Chef-owner Bosley has always been adamant that freshness and sustainable catching methods are priorities for his eponymous restaurant; shellfish dishes show respect for raw, natural ingredients, while the trio of seafood tartares consistently impresses with its creativity. Duck, pork and steak are treated with equal reverence and with Bosley’s stylist’s eye for presentation – expect architecture. Rounding out the picture is long-serving maître d’ John-Paul Henderson, who heads up a polished team and offers a perceptive array of wines (including a good range by the glass).

CHRISTCHURCH

Pescatore
50 Park Terrace, Christchurch
www.thegeorge.com/prescatore
 
On the first floor of the George Hotel, Pescatore is close enough to picturesque Hagley Park to afford wonderful views during daylight hours. Come evening, there’s plenty worthy of note in the dining room, with the muted tones, ambient lighting and glass panels etched with New Zealand fauna motifs setting a sophisticated scene. The service is exemplary and very well informed, when it comes to both the menu and the comprehensive wine list. Although Pescatore means “fisherman”, some of the meat dishes of chef Reon Hobson are the most successful, such as the perfectly tender duck ravioli or the Canterbury lamb served three ways. The desserts are also well worth saving room for: they’re creatively presented with great colour and a lovely sense of playfulness.

The Lakes Restaurant, Peppers Clearwater
Clearwater Avenue, Northwood, Christchurch
www.peppers.co.nz/Clearwater/dining
 
Overlooking the Kaikainui Lake and the 18th green, The Lakes Restaurant offers contemporary dining with brilliant lake views and elegant surroundings. The restaurant features modern local cuisine, with a contemporary flair, using the finest seasonal produce. The menu also changes regularly to make the most of local seasonal produce and the menu is complemented by a wine list featuring renowned labels, particularly showcasing award-winning New Zealand wines.

QUEENSTOWN/ARROWTOWN

Botswana Butchery
17a Marine Parade, Queenstown

Set in a heritage cottage on Queenstown’s lakefront, Botswana Butchery appears quaintly charming at first glance. But venture through the doors and it’s a different world: a contemporary, elegant setting with touches of opulence (such as the velvet-upholstered high-backed chairs and leather-bound menus) and gold tones used throughout. It also boasts a number of different spaces – explore the cosy upstairs bar area, the impressive wine cellar and the range of private dining rooms (including several that seat just two, if you feel like an intimate evening out). As the restaurant’s name implies, there’s plenty of meat on the menu, from a healthy list of steaks (including venison, pork and beef) to more interesting offerings such as hare loin served with boysenberries, hare pie and celeriac remoulade. Head chef Chris Bindon delivers hearty, warming dishes that appeal to all, and the wait staff are confident in recommending wines, from a wide-ranging list, to match his food.

Saffron Restaurant
Buckingham Street, Arrowtown
http://www.saffronrestaurant.co.nz/
 
Saffron Restaurant is located in the historic Arrowtown’s main street. The new corrugated iron building is home to one of the most serious fine food places in the area. The choice of Arrowtown for the restaurant was made for lifestyle reasons and culinary ones. Peter Gawron utilises the fresh South Island ingredients in Saffron's diverse menu which is complimented by an extensive wine list showcasing wines from Central Otago as well as selected wines of New Zealand and a fine cellar of vintage French.