Owner Matt Bouterey is Michelin trained and his team of passionate staff, particularly head chef Jay Clement (pictured), is leading the way in the Nelson food scene. In their Urban Oyster Bar & Eatery, a beacon to that mould, there is an ebullience about the menu which is executed with a meticulous level of care. Here you will find a commitment to providing a farm-to-plate experience, with Bouterey growing most of the vegetables or sourcing them from nearby local farms. The yum yum beef reserve flank, urban kimchi and salt-pickled pear showcases chillies from his farm and pears from a nearby orchard. The menu provides a connection to what is locally grown with references to more classic Asian-style cooking. The drinks list is well suited to the food and showcases local producers. As their website encourages, don’t be afraid to put your elbows on the table.

IN BRIEF Exciting, fresh and locally sourced food in a vibrant atmosphere