Some of the dishes that sail out of this kitchen pose a challenge: once you've admired their architectural presentation, how do you take them apart to eat them? Portions are small, so don't skimp on the entrée. Fish dishes dominate the menu, with New Zealand specialties such as Akaroa salmon and Kaikoura crayfish; there are also a few starters such as scallops and oysters. The "Fang au chocolat" dessert exemplifies the theatrical factor, with its foot-long biscuit spikes firing out of a chocolate cylinder filled with two-toned chocolate mousse.
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