Paris Butter

Paris Butter is a polished Herne Bay fine-dining destination where chef Zennon Wijlens presents a tightly curated dégustation menu that blends international technique with a strong sense of New Zealand provenance. The space is refined and intimate, setting the stage for a controlled, detail-driven dining experience that feels both modern and assured. With co-owners Catherine George, Nick Honeyman and Sina Honeyman helping shape its vision, Paris Butter goes beyond a meal to deliver a carefully composed culinary journey. The Evolution Menu moves through a sequence of precisely composed courses that emphasise balance and restraint over excess. Highlights include lamb with pine nut, apple and caviar, and the signature duck tray with truffle both demonstrating the kitchen’s focus on layered flavour, texture and technical execution. Dessert continues the same thoughtful approach, with sticky date, tonka, rum and vanilla offering richness tempered by elegance and structure. Available as a six- or eight-course menu with optional wine pairing, Paris Butter delivers a confident, contemporary expression of fine dining defined by precision, consistency and a strong sense of place.