SCORE: 19/20

In the 30 years that The Grove has been one of the star players of the Auckland dining scene, there have been many top chefs (think Sid Sahrawat and Ben Bayly) who have blossomed under the discerning eye of uber-restaurateurs Michael and Annette Dearth. Now Cory Campbell has stepped up to the plate, lifting the food offering to one of international heights. He certainly has the credentials – with Noma (Copenhagen), Vue de Monde (Melbourne) and Kokomo Resort (Fiji) on his CV – and it shows. His food captures a global outlook using local ingredients. Supported by sommelier Andrea Martinisi – who recommends from a drinks list that, for years, has been the envy of other restaurants – and a host of well- trained staff, he puts forward classics given a welcome twist, such as venison presented on a salt block. Other delicious diversions include scallops and horse mussel (which takes shellfish to a new level) and his kingfish with lemongrass seasoning is sublime. Dining in this stylish long room is a joy. That Cory also champions a plastic-free kitchen and zero-waste initiatives only makes him more deserving of the highest accolade.