Attention to detail is paramount at this iconic restaurant where seasonal touches enhance every meal. Chef Friedrich Beloussow enjoyed an old-school, precise training in Hamburg, Germany and it shows. Crayfish broth poured from a cast-iron Japanese teapot, is a deeply comforting start to a selection of snacks (try the dry-aged beef tartare on milk bread, topped with a poached golden egg yolk nestled within a curl of daikon). The fish was a gentle dish of steamed blue cod finished with a foamy butter and a scattering of Brussel leaves building to a pinnacle of glistening salmon roe. The wagyu eye fillet in deep, dark oxtail sauce came atop a spectacular truffled celeriac purée and, oh, the bread – Agria potato brioche, crisp to the bite, fluffy on the inside. Our feijoa sorbet with its veil of superbly thin and not-too-sweet honey praline was the perfect finale. An eclectic mix of Otago wines are showcased alongside those from greater New Zealand and beyond. Don’t miss this one. Check website for opening hours. MAINS: $42-$110, tasting menu $155 per person.