In a faithfully restored art deco house, Chef Brenton Low has managed to keep standards high, and this restaurant would rate anywhere. Its reputation is built on straightforward flavors and inventive twists using fresh, often organic, Northland ingredients; for instance, you might find an organic free-range sirloin served with a miso consommé and oxtail, followed by a baked chocolate tart with a smoked chocolate fondue. The tasting menu includes seven courses, each matched
with local wine. The restaurant is closed for about two weeks over the Christmas break.
70 Kamo Rd., Whangarei, 0112, New Zealand