“European Soul Food” is what chef and co-owner Laura Greenfield presents at the restaurant she shares with partner Raechal Ferguson. Laura achieves that by offering a short, considered menu that deftly balances flavours and textures. Yaprakes finos – Jewish stuffed grape leaves, tzatziki, marinated green olives and fennel roll – herald a fine start to a session in this comfortably unpretentious dining room with its with paisley tablecloths and family heirloom bone-handled silver cutlery. Field & Green is more than just food: it’s history, traditions and culture, bound up in social relationships, just as Laura and Raechal wish. Every dish tells a story and you’d be wise to hear them through to the signature (housemade) ice creams and sorbets, which are sublime. A brief drinks list offers a food-friendly selection of interesting wines, most available by the glass, and New Zealand craft beers. Service is smooth and informed.