After 21 years in the business, one of our favourite Viaduct lovelies did what all sensible grown-ups do: undertook an overhaul of itself. So, now there’s a brand-new kitchen, complete with a 100-litre bratt pan, a gas-fired grill plate, dedicated pasta-prep section and a spacious new dessert kitchen. All the better to feed us with dishes such as melt-in-your-mouth beef tongue. Thankfully they have not thrown the baby out with the bathwater: executive chef Gavin Doyle is still in command, ensuring faves both old and new (the beer-battered tarakihi is said to be the best in the business). Whatever the occasion, this spot steps up. We love the space, we love the staff, we love the way the team delivers spectacularly. An entirely fresh cocktail list, with both alcoholic and tea-totalling tipples, further assures us this is a serious grown-up.