IN BRIEF
Elegant and sophisticated modern dining in the heart of Herne Bay.
WHY CHOOSE THIS RESTAURANT?
With its muted tones of brown, black, grey and peacock blue, its sparkling chandeliers and slightly-distressed mirrors, Paris Butter has become a temple for lovers of refined dining in Auckland.
ABOUT THE CHEF
The chef behind this menu is no stranger to the Cuisine audience. Zennon Wijlens was our New Zealand Chef of the Year in 2023 where we recognised him along with his team for their hard work, dedication to local produce and sustainability and, in particular, Zennon’s fearlessness in crafting his art. In 2025, alongside sous chef Liam Johnson, he is creating a menu at Paris Butter that is a love letter from New Zealand to the world. This makes him one of Aotearoa’s most impressive chefs and, in turn, Liam becomes one to watch.
ABOUT THE MENU
The current Evolution Menu offers six courses at $175 or eight courses for $220 per person plus an option for a New Zealand or international wine pairing, and many of these courses would not be out of place in a Michelin-anointed venue. The chefs’ snacks are always beautifully presented and detailed and set the tone for a superbly paced meal. Olive juice and celery leaf oil cleverly cut through the richness of kingfish that is sprinkled with a sour cream kombu snow. A beautiful plump green-lipped mussel is stuffed with a spectacular pumpkin-seed sambale and nestled within a bed of pumpkin seed-miso beurre blanc, and a dish inspired by peaches eaten on the side of the road in the Napa Valley layers cardamom yoghurt with peach semifreddo, vanilla peaches, roasted white chocolate cremeux and tuile with a scattering of caramelised (custardy almost) sunflower seeds. In this cooking there is a quiet discipline lurking behind an understanding that great flavour lies in distilling ideas down to their essentials.
Yellow tail tuna with olive juice, celery leaf oil, sour cream and kombu snow from Paris Butter
ABOUT THE TEAM
Restaurant manager Ben Carmine (who likes to be known as Chief Experience Officer & Dispenser of Fermented Grapes) is super-knowledgeable about the wines he syncs to the regularly changing menu. The talents of co-owners Catherine George, and Nick and Sina Honeyman also play major roles in guiding the Paris Butter vision and direction.
OF NOTE
At Paris Butter each dish is cooked with precision, exploring tastes from the chef’s global culinary adventures and served with an unwavering respect for New Zealand ingredients. The thoughtfully priced dégustation menu is a New Zealand experience we can proudly showcase to the world.
ADDRESS: 166 Jervois Road, Herne Bay, Auckland
Check website for opening hours
COURSES: 6 courses $175 / 8 courses $220 plus beverage pairings
CONTACT: 093098888
WEBSITE: parisbutter.co.nz
