The Green

Tucked away in Hamilton’s East, this hyper-local fine dining chef’s table offers one of the region’s most intimate and memorable dining experiences. Chef-owner Karl Martin-Boulton, alongside sommelier Drew Cohen, welcomes guests into a tiny restaurant centred around an L-shaped bar that comfortably seats just eight diners. The setup creates a highly interactive atmosphere, allowing diners to watch each dish being prepared and plated while engaging directly with the chef, sommelier and fellow guests in a relaxed, convivial setting. The set menu changes daily, with every course thoughtfully introduced and explained, highlighting the kitchen’s deep connection to local producers and seasonal ingredients. One standout dish features dry-aged duck breast, aged for five days, paired with duck leg sausage, pickled shiitake mushrooms, a delicate shiitake dashi mousse, a savoury honey drizzle and New Zealand spinach garnish. The wine list is equally impressive, featuring a carefully curated selection dominated by New Zealand wines, alongside French Champagne, all sourced from high-quality producers. Tables are highly sought after but the experience is well worth the anticipation.