The pleasing scent of spices may entice you into this large, almost barnlike restaurant that opens early and (on most days) closes late. On the contemporary menu, look for the chicken breast crumbed with basil and Parmesan, served with caponata and spinach. Then wander to the dessert cabinet and choose from a mouthwatering selection that includes peach-and-passion-fruit cheesecake. Half of the space is a delicatessen that sells preserves and specialty foods such as chutney made from kumara (a local sweet potato) and kawa kawa (a native herb) rub.
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