Chef Rob Te Whaiti applies great creativity and exquisite presentation to simple and honest fare, using fresh Australian produce, bolstered by some additions from his native New Zealand.
This historic and charming hotel has been given a classy makeover. With its open-plan kitchen, high ceiling and soft lighting, the dining room in the rear is a welcoming and relaxed space.
Seriously good contemporary cuisine sits alongside a few more playful dishes rounding off the menu. The house-smoked salmon looks like a work of art and it tastes as good as it looks. Garnished with pickled vegetables and avocado mousse, it melts pleasingly in the mouth. A generous helping of seared scallops with bacon, fennel and apple butter is another irresistible entree. For meat lovers, the tender duck breast with honey-glazed fennel will not disappoint. However, the pièce de résistance is the whole lamb shoulder for two: slow-cooked for 12 hours and served with roasted carrots and mint yoghurt in a rich jus. Succulent and falling off the bone, this dish is a standout.
PSST! Don’t miss the live music and cocktails every Saturday afternoon.