Pasture exudes a clear sense of passion. Ed and Laura Verner (above) have created a 20-seat haven with a strong Nordic-japanese aesthetic, both in the design of the restaurant and the cleverly enticing food. The six-course seasonal set menu features ethically sourced ingredients mostly cooked over the wood-fired oven. Housemade pickles, ferments and preserves showcase each season’s bounty – it’s worth going for the housemade rye wheat sourdough and cultured butter alone, but there are no disappointments here. Crayfish smoked with manuka and served with turnip nukazuke is a triumph; while the aged heritage lamb shows careful technique that allow the three cuts to shine. Wines are organic, biodynamic and often natural, while the non-alcoholic drink matches of infusions, extracts and ferments are equally carefully considered. Service is confident and smart and background music is quirky and fun.
235 Parnell Rd, Parnell, 09 300 5077, pastureakl.com Dinner Wed-sun; degustation menu $140 Refreshingly thoughtful cuisine with an 80s playlist IN BRIEF