Forest

Plabita Florence has cleverly built a restaurant that elevates vegetables we would often throw away without a second thought. Her inspiration came from working in kitchens where she witnessed massive food wastage and a disconnect with where the food came from and developing a desire to educate diners on the importance of seasonality: using vegetables as the heroes and no- or low-waste. Her innovative approach to modern dining at Forest delivers a menu that not only highlights the natural tastes of New Zealand, but tells a story about the land and its bounty. Using fresh ingredients sourced from local farms she creates signature dishes that blend innovative techniques with traditional flavours and memories. For example Brussels are seared with sliced red onions and dressed in malt vinegar gel then served with mint, creamy stracciatella and crispy salt and vinegar potatoes, a pickled pepper is filled with a mix of fresh mozzarella, smoked cheddar, seedy mustard and spring onion, then coated in a light crispy batter and served as a 'popper' with nasturtium hot sauce and crème fraîche, and a hot chocolate whisky custard meets torched marshmallows soaked in stretchy malt syrup, toasted coconut cream and chewy, salty cornflake sprinkles. The food here is a uniquely special experience - modern plant-based cuisine with unmatched innovation.