Wakanui Grill Dining

In a market saturated with steakhouses, Wakanui has carved out a niche as the go-to restaurant for the finest selection of meat sourced from New Zealand. Its premium lamb and beef offerings set a high bar that few can match in terms of selection and ageing methods (up to 21 days). Some of the signatures include the Wakanui spring lamb chop, cooked over binchotan charcoal that renders the meat smoky and evenly juicy; and the Canterbury grass-fed fillet, a flavourful and succulent cut offered on its own or as part of a tasting platter with other cuts. Non-carnivores will be pleased to know that there’s a decent selection of seafood, such as the appetiser of hotsmoked salmon with green tomatoes, green chilli, lemon balm and beetroot, which whets the appetite with its fresh and zesty flavours. For an offshoot of a restaurant that originated in Tokyo, Wakanui has done a commendable job of meeting similar standards under the watchful eyes of its Japanese head chefs.

TATLER TIP

Wakanui’s in-house dry-ageing cellar allows the chef to produce its signature dish: the 21 days dry-aged bone-in rib-eye, which is served in a one-kilogram portion. To fully enjoy the menu’s offerings and given the heft of the meats, it’s best to visit in parties of four or more to share the food.

SIGNATURE DISHES

1. Hot-smoked salmon 2. Wakanui spring lamb chop 3. Canterbury grass-fed fillet 4. Pavlova