Chef/co-owner Bradley Hornby is on a quest to perfection. He tries to better himself with every dish he cooks. To hear him talk about how he handles hāpuku offers some insight. That particular fish – the foie gras of his restaurant, he says – gets a helping hand by way of brining and steaming and slicing and smoking to exactitude. It’s served today with whey velouté and vadouvan oil. Bradley and co-owner Liz Buttimore have been here since 2015 and have established an enviable reputation as the go-to address just 20 minutes from the CBD. A tasting menu that heroes the very best and freshest from the nearest surrounds is a stellar illustration of Bradley’s skills. For her part, Liz has curated an equally impressive wine selection. Between them they make this exquisite dining experience all about the suppliers, producers and diners, rather than themselves. A very polished performance where deliciousness is tops.