Auckland, New Zealand

Those with allergies or dietary restrictions (including vegetarians, pescatarians and vegans) need not apply at this uncompromising and brilliant restaurant. Ed Verner, whose CV reads like a roll call of Scandinavia’s most acclaimed kitchens, revives ancient techniques such as fermenting, curing and wood-fire cooking to create surprising set menus that unfurl over a mammoth 24 courses and three different rooms. The king crab donabe is a particular favourite among diners, alongside the Gingko nut with basil seed and parmesan. The non-alcoholic drinks pairings are particularly innovative.

Key Information


235 Parnell Road, Parnell, Auckland, 1052