This restaurant aims to give new life to provincial South Island cuisine, so look for dishes such as roasted lamb with olive and kumara (a native sweet potato), minted peas, peppers, and aioli, or West Coast whitebait fritters with native parsley and spinach. To go truly local, try some James Cook spruce beer (a modified version of the beer first brewed by the captain in Dusky Sound in 1773, from rimu and manuka tree twigs). It is just one of more than 40 beers they have here.
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