Jano Bistro

In this cosy, inviting restaurant named after his grandfather, chef-owner Pierre-Alain Fenoux serves up a progressive dining menu that has a strong emphasis on seasonality, locality, innovation and, above all, freshness – what Mother Nature hands out on any given day. To add to the theatre, each course is served by one of the chefs who all clearly love cooking here and provide an insight on the provenance and thinking behind the chosen ingredients. Case in point: lip-smackingly good lamb, all tender, juicy and sweet with crispy skin, served with a carrot-y trio of smoked carrot, pickled carrot and a silken carrot purée kissed with coriander and ginger. Soft-serve feijoa sorbet is another seasonal offering, drizzled with honey and a coconut cream and topped with homemade honeycomb. Sublime. The presentation is excellent and the matched beverages, an impressive mix of New Zealand, French, Spanish, German and USA wines, are well-chosen from a thoughtfully curated list.