Rātā

Immerse yourself in the culinary artistry of this iconic New Zealand restaurant, where the menu is a celebration of the freshest quality produce sourced from the surrounding region. Committed to sustainability, the team emphasises organic ingredients and employs techniques such as preserving, fermenting and dehydrating to capture the rich flavours of the south throughout the year. Under the expert guidance of chef Friedrich Beloussow, whose classical training in Hamburg shines through, every dish is crafted with meticulous attention to detail. Begin your dining experience with a potato and burnt butter rosti with delicious Kiwi dip and chives, followed by superbly treated fresh oysters. Perhaps move on to some crispy-caremalised Bluff octopus paired with Jerusalem artichoke, cabbage and a rich chicken jus. The orange kūmara gnocchi with flavours of hazelnut and parmesan is sensational as is the Royalburn lamb shoulder with prune, fried rosemary and pickled lemon. End on a high note with a dark chocolate mousse ice cream served with caramelised pears and aged balsamic vinegar, topped with central Otago walnut crumble, candied walnuts, and a walnut sorbet. The thoughtfully curated wine list highlights exceptional selections from Otago and throughout Aotearoa alongside hidden gems from beyond our borders. Don’t miss the chance to dine at this establishment, owned by the region's esteemed restaurateur Fleur Caulton.