Ahi.

At Ahi, chef Ben Bayly and his talented team consistently impress both locals and visitors with their outstanding interpretation of the New Zealand food story. So much so that Ahi was awarded our coveted American Express Restaurant of the Year at the Cuisine Good Food Awards in 2024 and has retained its coveted three-hat status. Ben invites diners on an exciting culinary journey that showcases the very best of our country’s ingredients and the people who grow and produce them, with each dish being a celebration of whanaungatanga, or connection, to the land and its produce. You’ll find intriguingly delicious creations on the menu such as kōura rangi – poached scampi with koji butter sauce and crispy wasabi – and hīpī - Coastal Lamb loin and rib with rotisserie celeriac, nasturtium chimichurri and spiced macadamias. Each plate can be thoughtfully paired with exceptional local wines and you will leave having learned so much about the food-and-drink heritage of this land. Ahi thrives on collaboration, with Ben working alongside super-slick business partners Chris Martin and Lucile Fortuna, as well as multi-talented executive chef Mike Shatura. In 2023, Ben was recognized as the NIWA-Haku Kingfish Champion for Change, not only for his culinary prowess but also for his commitment to sustainability and community initiatives. His passion for upcycling ingredients, preserving The Secret Garden organic farm and advocating for those living with dementia showcases his vision for a better future. In short, Ahi embodies the spirit of Kiwi manaakitanga, making it a destination to cherish.