Beef and Lamb Ambassador, chef and owner Phil Clark has a passion for food that has taken him around the globe. Phil’s Kitchen is a modern restaurant set in Kingsland, Auckland. A constantly evolving menu using fresh seasonal produce ensures the creation of extraordinary dishes.
Executive Chef Des Harris and Head Chef Gideon Landman have crafted a menu that emphasises seasonality. Each dish will surprise you with textural delights. They offer refined, tantalising dishes with bold flavours – the combination of food and wine, alongside sweeping views of the vineyard and valley create an enchanting and unforgettable setting for your event.
The Grounds is a modern, family eatery nestled amongst five acres of lush urban park in the beautiful Waitakeres. Head Chef Connor Jay creates premium Kiwi cuisine with quality New Zealand ingredients.
A place for sharing delicious tapas, in a Hamilton location that is second to none. Head Chef Cody Nicholson has a passion for creating tasty tapas using flavours from around the globe.
Regarded as one of New Zealand’s leading chefs, Mat McLean's ethos for Palate is to provide consistently excellent food, paired with stunning New Zealand wine. A must-visit when in Hamilton.
The Bistro Taupo
Executive chef and owner Jude Messenger has a passion for food that just radiates from him. Created by Jude and his wife Tiffany, The Bistro Taupo’s goal is to create premium quality food with simple, clean flavours from fresh local produce.
Meat and Liquor Steakhouse
Chef Rob's passion for quality meat is second to none, selecting only the very best New Zealand beef. Meat and Liquor is not only a premium steak house but a great option for a sharing feast.
The High St Bistro
With a wealth of experience under their belt, both in New Zealand and abroad, father and son duo Campbell and Brock craft some exquisite bistro-style meals in an open-style kitchen.
With a wood-fired influenced menu you can enjoy ringside seats watching Head Chef Antoine Collet showcase his culinary skills over the fire pits, or simply enjoy some of the freshest ingredients from the raw bar.
Head Chef Hayden McMillan has recently returned from Melbourne and partnered up with Julie Clark at Floriditas. They specialise in using locally and nationally sourced produce to create fresh, delicious and seasonal dishes.
Named after the world’s giant aquatic ballet dancer, Hippo has a real taste of the majestic. Decadent degustation by multi award-winning chef Jiwon Do. French flavours pirouette with locally grown produce.
No 31 Restaurant
Dean Robinson, Head Chef at No 31 creates modern New Zealand cuisine with a focus on taste and quality. Dine alfresco in the courtyard in the summer or enjoy the open fire and candlelight in the cooler months.
An award-winning restaurant, run by Executive Chef Chanaka Jayabahu. A seasonal menu using the best local produce is supported by a stunning location and a comprehensive wine list.
Executive Chef Jimmy McIntyre’s passion for food is evident in every meal. The 5-course chef’s degustation menus change daily depending on what is found in the expansive gardens at Otahuna Lodge.
The Monday Room
The Monday Room has a focus on social dining and a ‘trust the chef’ menu you will never regret ordering. Head Chef Eeva Torvinen uses a combination of old and new procedures to give her dishes unique and wholesome flavours.
Beef and Lamb Ambassador Scott Buckler is the newly appointed Head Chef at Terrace Downs. With a focus on keeping the flavour of the produce and not disguising it with overpowering flavours each dish is truly mouth-watering.
Located in the historic Custom House, Chef Jared Aldridge’s passion for food shines through. The Custom House has an extensive menu, their speciality is steak, and finding the perfect wine to match is a breeze with over 90 labels to choose from.
Jervois Steak House – Queenstown
A premium steak house who make no apologies for unashamedly celebrating their love of meat. Chef Josh Harris has a keen eye for selecting only the finest steaks to be served.
Titi St Clair
Award-winning Chef Hannes Bareiter creates fresh, local and seasonal fare inspired by the land and ocean that surrounds him. Titi St Clair is set on Dunedin’s beautiful seaside.
So much goes into delivering New Zealand's finest grass-fed beef; from lush green pasture, to expert selection and delicate aging. Discover our Greenstone Creek story.
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