There is experiential and then there is chef Giulio Sturla – a season-ticket holder on these prize-winning pages. Giulio has long been doing all the stuff that others don’t. This place, tucked down a lane, is not a restaurant, it’s an experimental kitchen, he says. It seats six, maximum. The opening hours, as such, are not advertised nor is the menu, but we can tell you that this is the place where his porcini gelato with kelp cream (that’s a dessert) is an indication of the type of delightful surprises you are in for. Chef Giulio is as much a storyteller as he is host and conjurer of great tastes; he preps and cooks and talks the provenance of each dish. Here in Lyttelton, he’s a bit like a celebrant of wine and food, matching drinks and dishes with a professionalism born of years of experience.