It's not really a café, and it's not strictly French, but don't let that put you off—this is one of Auckland's very best restaurants. Simon Wright's light touch translates into focused flavors, harmonizing in such dishes as pot-au-feu of organic chicken and crayfish with spring vegetables, lemon aioli, and basil bouillon. The menu changes frequently, but you will always find the best ingredients in perfectly executed dishes. The wine list includes a few finds, and the excellent staff makes well-informed recommendations.
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