Cooking over charcoal and crafting nearly everything in-house defines this Cuba Street restaurant and wine bar in Te Aro. Centred around sustainable New Zealand produce, the kitchen serves seasonal sharing plates, multi-course Chef’s Menus with pescatarian, vegan, and vegetarian versions, and an Express Menu designed for dinner or a quick pre-show bite within an hour to ninety minutes. Dishes run from charcoal-cooked sourdough flatbread with quattro formaggio cream and long-line snapper crudo to Persian spiced lamb shoulder and natural or miso-butter roasted oysters (prices as at 2026 include oysters from \$6.50, sourdough flatbread at \$22, and the two-course Express Menu at \$70). Saturday brunch brings out house sourdough toast, organic butter, and babaganoush with poached eggs.
Service runs for dinner from Tuesday to Saturday alongside a dedicated Saturday brunch. Tables are generally reserved for two hours, while group bookings of eight or more guests can arrange set menus in advance. We hear they run special pre-show set menus and champagne pairings during World of WearableArt seasons, so check ahead if you are timing dinner before a theatre run. Our pick on lower Cuba Street for a generous, smoke-kissed dinner shared across the table.