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Ahi.
Modern New Zealand
Ben Bayly's fine dining room sits above Commercial Bay with harbour light flooding through the windows and a menu built almost entirely from New Zealand produce, some of it grown in his own kitchen garden. Māori techniques like hāngi share the menu with Japanese-inflected ideas, which sounds like a manifesto but eats like a meal. It holds a Michelin star, and the room feels like it knows that without making it your problem.
The awards strongest first
- Michelin Guide 1 Star
- The 50 The 50 Discovery
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Hot-smoked Japanese quail
“Cooking skills include plenty of indigenous Māori techniques such as hāngi (an underground oven) but also Asian influences like hot-smoked Japanese quail.”
The 50
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