Owner-chef Brad O'Connell's seasonal menu may be French-inspired, but it's flavored with New Zealand; You could say it is a form of fusion cooking. Whenever possible Brad tries to buy local—anything from lamb to pork—and his wine list includes a big selection from the region. Whatever seafood the market has in the morning will be on the menu in the evening. The local love for Tonic is intense, so be prepared to wait for a table.
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