Substantial bistro fare and an unusually ambitious dessert counter anchor this central Dunedin spot, where the kitchen turns out hearty classics alongside intricate layered baking. The menu leans into generous mains like fresh blue cod served pan-fried or beer-battered with a fried egg and fries, grilled Silver Fern ribeye steaks with garlic brandy butter or mushroom sauce, creamy seafood chowder with prawns and scallops, and chicken fillets baked with camembert and cranberries in filo pastry. Lighter bites run to crumbed deep-fried camembert with spicy apricot sauce, stuffed mushrooms, and burgers on homemade patties or gluten-free buns, while the sweet cabinet features elaborate creations such as multi-layered honey Medovik, ube chiffon, and burnt Basque cheesecakes.
Set along Princes Street in the inner city, the bar and eatery suits unhurried lunches and relaxed evening dining when you want dependable, full-plate comfort without modern dining fuss. Our pick on Princes Street when you fancy classic ribeye or blue cod followed by a serious slice of cake.