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The ageing room sits right next to the kitchen, visible and unapologetic, a glass cabinet full of Canterbury grass-fed beef doing its slow, dark work. This is a steakhouse, all long tables and booths in a moody industrial room, where the meat goes into a Spanish charcoal oven and comes out with serious intent. Sides run more creative than the usual, and the Akaroa King salmon is there for anyone who wandered in with a steak-lover.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Akaroa King salmon
“If you’re not a meat lover, go for the Akaroa King salmon.”
Michelin Guide
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