Ahi.

Ahi means ‘fire’ in Māori and the food here revolves around the wood-fired hearth. Owner-chef Ben Bayly reinterprets traditional New Zealand flavours with modern techniques, emphasising cultural heritage and traceable ingredients. Organic greens are picked daily from their own garden while wild-caught seafood and grass-fed beef are sourced from all over the country. Both the à la carte and tasting menus are season-driven highlighting a farm-to-table ethos.