Wakanui Grill Dining

High-quality New Zealand meats prepared with Japanese finesse is the name of the game at this elegant restaurant. A glass-enclosed kitchen enables diners to watch the culinary action unfold. The delicate flavours of spring lamb chop make for a tempting starter, or as a half-rack for a main dish; they’re tender, moist and sans fat. The Canterbury grass-fed fillet is extremely tender and is cooked precisely as requested—a tantalisingly faint smokiness alludes to the charcoal grill used for meats. The pavlova dessert appeals, with its crisp white meringue exterior encompassing a sweet marshmallow-soft interior, drizzled with tart golden passionfruit, while the hokey pokey ice cream lends a delightful juxtaposition of vanilla ice cream and fragments of honeycomb toffee. New Zealand wines dominate the list, with a good selection by the glass. Staff appear to genuinely enjoy being of service, pre-empting diners’ requests.

TATLER TIP

Order pavlova or hokey pokey ice cream for dessert, showcasing Antipodean sweetness at its best.

SIGNATURE DISHES

1. Wakanui spring lamb chop 2. Ocean beef rib-eye cut 3. Canterbury grass-fed fillet 4. Hot smoked salmon