Culprit.

About Culprit.

Culprit delivers playful, nostalgic New Zealand dining reimagined through a modern global lens in the heart of Auckland CBD. Founded and led by Chef Kyle Street, the kitchen turns classic Kiwi food memories into an inventive, high-energy culinary journey centered on bi-monthly changing chef's choice menus.

Perched on Level 1 of Wyndham Street, the dining room is celebrated for championing local producers and growers across Aotearoa. Whether stopping by for an intimate dinner or gathering with a group, guests experience thoughtful hospitality, distinctive retro touches, and bold, punchy flavours that celebrate the best of contemporary New Zealand cuisine.

Culprit: Nostalgic Kiwi Flavours Reimagined in Auckland CBD

Tucked away upstairs on Wyndham Street in central Auckland, Culprit stands out as one of the city's most distinctive and celebrated dining rooms. Conceived by chef and owner Kyle Street, the restaurant takes inspiration from the informal, quirky food memories of an authentic Kiwi upbringing and elevates them with world-class technique and global culinary influences. The result is a dining experience that is simultaneously sophisticated, inventive, and unpretentious.

Rather than an à la carte format, Culprit operates exclusively on a bi-monthly rotating chef's choice tasting menu. This deliberate format allows the kitchen team to celebrate seasonality, source directly from artisan New Zealand purveyors, and keep creativity at the forefront of every service. From sustainably caught kaimoana to wild game and heritage produce, every dish tells a story of modern Aotearoa.

Playful Twists on Classic Kiwi Memories

What makes dining at Culprit memorable is its knack for turning everyday supermarket staples and childhood cornerstones into culinary triumphs. Signature bites frequently draw on nostalgic Kiwi touchstones: savoury madeleines infused with canned creamed corn and served alongside rich crayfish bisque; miniature tartare tostadas with zesty yuzu kosho; and house-smoked kahawai paired with golden kumara chips.

Even the palate cleansers refuse to take themselves too seriously. Guests are frequently treated to playful creations like Culprit's grown-up take on retro Jelly Jet Planes—layered with pineapple milk punch, Coca-Cola reduction, and cherry sherbet—reminding diners that high-level culinary execution can still be lighthearted and fun.

Generous Mains and Thoughtful Pairings

The feast builds towards generous shared mains, such as melt-in-the-mouth Lumina braised lamb neck served with fresh rigatoni and accompanied by Rohan's airy, high-hydration cumin and roast garlic focaccia. For celebrations, diners can opt for showstoppers like the pork-stuffed roast duck for two. The experience rounds out with thoughtful sweet touches, from refined spins on classic lolly cake to artisanal cheese boards highlighting local makers.

Culprit's beverage programme mirrors the creativity of the kitchen, highlighting boutique New Zealand winemakers, craft pet-nats, and custom in-house cocktail creations like their yuzu sake and tonic. Recognized repeatedly with Two Hats from Cuisine and top accolades across national restaurant guides, Culprit delivers an essential Auckland CBD dining ritual.

Signature items

• Watties Creamed Corn Madeleines
• Smoked Kahawai Kumara Chip Sando
• Ora King Salmon Cones
• Lumina Braised Lamb Neck
• Aria's Not Quite 'Lolly Cake'
• Jelly Jet Planes

Menu

Beverages

• Huntress 'Matiti' Pet-Nat — Martinborough, NZ sparkling wine
• Moi 'Filigree Fume' Grüner Veltliner — Matakana, NZ
• Culprit. Yuzu Sake & Tonic — House-crafted sake cocktail
• Willunga 100 Cabernet - Shiraz — McLaren Vale, Australia
• Culprit. Falling Away From Me — House specialty libation

Mains & Bread

• Lumina Braised Lamb Neck — Bossi rigatoni, carrot, sheep feta, vermouth raisins, truffled jus
• Rohan's Focaccia — 90% hydration with cumin and roast garlic
• Shaved Brussels Sprouts Slaw — Granny Smith apple, honey mustard dressing
• Culprit's Pork Stuffed Roast Duck For Two — Whole roast duck specialty (requires up to 1 hour cook time)
• Bossi Rigatoni Vegetarian — Mushroom ragout, carrot puree, tofu, feta, vermouth raisins

Palate Cleansers

• Naughty Jelly / Jelly Jet Planes — Pineapple milk punch, coca cola reduction, cherry sherbet
• Watermelon Granita — Cherry sherbet

Tasting Menu Bites

• Watties Creamed Corn Madeleines — Crayfish bisque, cray shell maple syrup or old bay butter
• Fiordland Venison Tostada — Black plum and beetroot gel, yuzu kosho crema, tajin cured yolk
• Wainui Snow White Oyster Mushroom — Numbing lemon and kawakawa salt, malt vinegar or tapioca tempura
• Beetroot Tartare Tostada — Black plum and beetroot gel, yuzu kosho crema or vegan mayo
• Fried Brussels Sprouts — Kiwi onion soy ranch, Bluebird chips

Sweet Treats & Add-Ons

• Aria's Not Quite 'Lolly Cake' — Gingernut mousse, quince and pear salad
• Cheese Dan's Local Cheeses — Selection of local cheeses with condiments and crackers
• Duck Island Ice Cream — Strawberry, lime, and coconut

Tasting Menu Snacks & Kaimoana

• Culprit. Smoked Kahawai Kumara Chip Sando — Tuna nduja, fraiche, cos lettuce
• Ora King Salmon Cones — Avocado creme, pureNZ wasabi, sesame filo cone
• Lee Fish Yellowtail Kingfish — Frozen solkadhi, puffed rice, curry leaf, coriander
• Mahurangi Jim's Oysters — Served with tamarillo and jalapeno granita
• Roast Onion Dip — Kumara crisps, onion ash, red wine onion jam
• Braised Carrot Cones — Avocado, pureNZ wasabi, masa flour cone
• Salt Baked Celeriac — Frozen solkadhi, puffed rice, curry leaf, coriander
• Whipped Coconut Yoghurt — Kumara crisps, ras el hanout, paprika

Frequently asked questions

What style of food does Culprit serve?

Culprit serves nostalgic New Zealand cuisine with a modern global edge, using local ingredients to create playful, high-flavour dishes.

Does Culprit offer an à la carte menu?

No, Culprit exclusively offers a bi-monthly changing chef's choice tasting menu.

Can dietary requirements be accommodated?

Yes, Culprit caters for most dietary requirements with dedicated alternative menus. Please leave a note when booking.

When is Culprit open?

Culprit is open for dinner from Wednesday through Saturday, 5:00 pm to 10:00 pm. It also opens on Tuesdays during August, November, and December, with daytime or other evenings available by special request.

Can Culprit host private functions and large groups?

Yes, Culprit accommodates groups of 12 to 30 with dedicated group menus, as well as private events, semi-private dining, and wedding receptions for groups of 30 or more.

Is there a beverage pairing available?

Yes, Culprit offers a curated multi-course beverage match featuring local New Zealand wines, boutique labels, and house concoctions.

Tips

• {"body":"The kitchen accommodates vegetarian, pescatarian, and other diets smoothly, but requests should be noted during your reservation.","title":"Book ahead for dietary preferences"}
• {"body":"If dining as a pair, the specialty pork-stuffed roast duck for two requires up to an hour of cook time, so order it right at the start of your evening.","title":"Consider the roast duck upgrade"}
• {"body":"While standard dinner service runs Wednesday to Saturday, Culprit opens on Tuesdays throughout August, November, and December.","title":"Check for seasonal Tuesday openings"}

Good to know

• {"dietary":"Caters to most dietary requirements; dedicated alternate menus available upon booking note.","accessibility":"Located on Level 1 and unfortunately not wheelchair accessible."}