Each dish showcased a different region of the country. We began with a unique appetizer from the Hunter Hills in the South Island: wallaby tartare served on a chip made from puffed wagyu beef tendon. Tartare, being a preparation of finely chopped raw meat, offers a pure, unadulterated taste of the protein. In this case, the wallaby tartare presented a lean, mild gamey flavour profile with a subtle sweetness. As for the crispy chip underneath, while it was good, I wouldn’t have known it was a wagyu beef tendon without being told.

Next, we savoured a Te Matuku oyster from Waiheke Island, located in the Hauraki Gulf near Auckland. The oyster was accompanied by apple marigold and a morning cider sauce, which added a subtle sweetness and acidity that complemented the briny freshness of the oyster.

From Akaroa Harbour on the Banks Peninsula, we enjoyed vodka-cured Akaroa salmon. The dish featured a bloody mary dressing, confit green tomatoes (essentially tomatoes slowcooked into a paste), and dill crème fraîche. The rich, silky texture of the salmon was perfectly offset by the tangy dressing.

We also tried the butterfish, a species found in the coastal waters around New Zealand. It was served with celeriac pappardelle, scampi velouté (French-style sauce), mushrooms from Ora’s Farm, and a sunflower seed gremolata (an herb sauce). The delicate flavour of the butterfish was elevated by the earthy mushrooms and the rich, creamy velouté.

To conclude our meal, we indulged in a Kapiti honey cake, accompanied by rhubarb and cardamom sorbet and orange mascarpone. The dessert was a perfect balance of sweet and tart flavours, with the aromatic cardamom adding depth to the refreshing sorbet.