Celebrating our 2026 MICHELIN Guide stars!

Kia Ora

A truly New Zealand restaurant and a concept straight from the heart. Award winning New Zealand Chef Ben Bayly and Front of House professional Chris Martin are proud to be bringing the very best of New Zealand hospitality to the Auckland CBD at Commercial Bay.

Our name, Ahi, translates literally from Te Reo Māori to mean Fire. A nod to the kitchen and also to the passion that drives us, to deliver an experience for our customers that is second to none.

Fine dining quality meets laid back sophistication in an unrivalled location.

We are open from 12.00pm every day and look forward to sharing Ahi with you.

- Offers specialised dietary options: check out EatChoice.nz -

Just 15 minutes from central Queenstown, overlooking Lake Hayes and framed by the Remarkables mountain range, Amisfield’s iconic stone building is home to our Restaurant and Cellar Door.

Our culinary philosophy celebrates the craftsmanship of a select group of fishermen, hunters, gatherers, and farmers. We bring their offerings together to capture the essence of Central Otago, transforming raw ingredients into culinary fine art. Each partner is chosen not only for their exceptional quality but also for their dedication to sustainability and ethical farming practices, reflecting our commitment to the land and its people.

Dining at Amisfield is an exploration of place and flavour, embarking on the full Amisfield tasting experience. Each dish is crafted to evoke the unique character of Central Otago, from alpine peaks to ocean depths, weaving together the stories of our land and its produce.

Awarded New Zealand's American Express Restaurant of the Year 2021-2023, 2025, World's Best Chef Dining Experience at the Best Chef Awards in 2024, and on the Worlds 50 Best extended list 2025.

Inati, a place that invigorates dining with a sense of excitement and theatre. A place that is not special because it needs to be, but simply because it is.

Simon Levy is a highly skilled chef who takes the freshest local ingredients and prepares them with elegance and simplicity. Classically trained in the French style, Simon's passion and perfectionism will be evident in the dishes he prepares. Simon's food is fun and comes with years of experience behind it.

Fun dining, not fine dining is Simon's ethos!

Seasonal, Fresh, Innovative, with a dash of the unexpected

Jano Bistro prides itself on serving a seasonally-inspired and innovative Tasting Menu that showcases the best of local New Zealand produce with a French twist.

Located in a beautifully restored historical cottage, diners are encouraged to sit back and relax, and indulge their culinary palate.

Owned and operated by award winning chef James Stapley, kika is a restaurant in the lively town of Wanaka, New Zealand.

We take inspiration from global flavours to deliver innovative sharing style plates in a relaxed and friendly atmosphere.

A carefully curated wine list with a mix of local and international varietals complements our eclectic style. Our menu changes with the seasons and we’re always searching out new and interesting produce.

Come by and see what we’re all about!

Logan Brown opened in December, Friday the 13th in 1996 and decades later it is way different but still the same! They have evolved with dining trends, service styles, taken opportunities with new product and techie innovations and of course will continue to do so. What has never changed is the sharing with their guests their true passion for their craft, our community and our country.

They want everyone to be as proud as they are about New Zealand’s environment, the land and seas bounty, and the amazing people who harvest or produce from it. Working closely with these passionate producers inspires and excites the team who are proud to share their stories, and they always welcome new seasons and new to the market produce from suppliers and give it a go.

They care deeply about our country’s environment so source locally, sustainable produce and strictly avoid the likes of dredged scallops and at-risk species such as blue fin tuna and whitebait. Logan Brown get that a restaurants carbon footprint can be significant so meet the challenge of minimising it with a gold Toitū Envirocare program and are a proud to belong to Conscious Consumers.

Mudbrick Vineyard and Restaurant is a beautiful restaurant on Waiheke Island, just 35 minutes from the central city in Auckland.

Relax and enjoy a lunch, dinner or wine tasting in our beautiful vineyard by the sea.

Our philosophy is rooted in a genuine and life-long love of food, wine and good times around the table. At Ortega Fish Shack and Bar, we aim to provide an atmosphere where you can really relax and enjoy an evening of fine food, fine wine and great service, that won't break the bank. Our decor is quirky, designed as much to entertain as it is to promote a feeling of ease, while our service is slick and professional. Enjoy a cold beer from our eclectic list, or a fine sherry to start the evening. We have one of the best beer lists in town.

Paris Butter elegantly combines a fun and innovative yet refined ambience with a modern dining experience. Chefs Nick Honeyman and the 2023/2024 Cuisine Chef of the Year Zennon Wijlens and their team create innovative and interpretive New Zealand cuisine inspired by memories and travel. Sourcing the best produce in New Zealand with some of the best suppliers to give you the most delicious balanced evolution menu over six or eight courses with a strong emphasis on seasons, textures and flavours.

A diverse selection of internationally renowned wines, as well as seasonal house cocktails, are specifically curated to elevate the dishes.

Tala invites guests on a journey as they showcase the beauty of traditional Samoan cuisine and heritage through an innovative contemporary dining experience.

The Samoan word “tala” means “story” or “tale”. For Henry Onesemo, TALA is where he tells his own tales of Samoa through familiar ingredients presented with a fresh twist.

“Dishes like ‘raw ramen’ were inspired by my childhood, where eating raw ramen noodles was a beloved treat,” says Henry. “Drawing on that food memory of the crunchy, salty noodles and sweet, chewy dehydrated vegetables has been the inspiration for a fun, modern twist on a childhood favourite.

“My goal in showcasing Samoan food is to retain the food memory but refine the dishes and make Samoan food ‘fashionable’,” he says.

Tantalus Estate is a destination for travellers and locals alike. Diners in the main restaurant enjoy an expansive, light-filled venue fabricated from natural materials. Visitors to the private dining room step into the olde world, surrounded by hand-painted tile walls and intricate chandeliers crafted from old vines, creating an olde world feel that s perfect for intimate groups. From the mezzanine balcony you can peek into the craft brewery on the floor below. Everything is designed to leave an indelible impression: delicious fresh food to match our hand-crafted wines and beers.

Set amongst the vines, our beautiful restaurant offers guests a variety of areas to dine. Relax and enjoy spacious botanical courtyards, comfortable lounge areas, a bright, expansive tasting room and an elegant restaurant and function room. Hidden from the central dining area lies an intimate private dining room and wine library.

Our menu emphasises seasonality with a commitment to highlighting the provenance of our ingredients. Each dish will surprise you with textural delights. We offer refined, tantalising dishes with bold flavours the combination of food and wine, alongside sweeping views of the vineyard and valley create an enchanting and unforgettable setting for your event.

A family owned boutique organic vineyard in North Canterbury

Nestled on the rocky slopes of the Port Hills on the outskirts of Christchurch City, Tussock Hill vineyard produces high quality organic wines. This site is complemented by our flat sun soaked vineyard in the prestigious Waipara wine region, with both sites producing complex handcrafted wines.

Our grapes are carefully nurtured from the rich soil they grow in, to the minimal intervention we use in the wine making process. We use a variety of livestock and biodiverse plantings to improve soil quality throughout our vineyards. We use minimal organic sprays throughout the growing season.