From gate to plate takes on true meaning when the vegetables are hand-picked from the owner’s farm. Produce from Matt Bouterey’s Appleby farm arrives fresh and fragrant to the door, ready for culinary transformation. This is exemplified in chillies which make a star appearance on the Asian-inspired, street-food menu. Come for the popular spicy, tender karaage chilli squid with tentacles still attached; stay for the charred broccoli – so achingly fresh from the soil – with roasted garlic, oyster sauce and bonito flakes. We can thank chef Riki Day for such mastery, as he continues to demonstrate his attention to detail in many of these dishes. The Asian tastes carry through to dessert where we feast on date, miso and chocolate delice. A comprehensive list of wines, beers, spirits and cocktails is overseen by a spot-on sommelier, and knowledgeable wait staff further illustrate why Nelsonians so love their local.