The upscale inner city restaurant is headed by executive chef James Pask. The restaurant offers an à la carte menu and a seasonal tasting menu, which changes weekly.
New Zealand ingredients are at the forefront, with inspiration from all around the world, hence the restaurant’s name.
Everything is made from scratch. Chefs can be found pickling, smoking, curing and fermenting throughout the seasons. Produce is predominantly organic with carefully sourced, ethically raised meat and fish interspersed throughout.
Tuesday - Friday: 4.30pm - Late
Saturday: 5.30pm - Late