Pacifica

Recently judged NZ'S top restaurant by Cuisine magazine, Pacifica showcases chef Jeremy Rameka's affinity with kai moana (seafood) and traditional meats. The decor is refreshingly un-hip (plastic chairs, office carpet), while the good-value $65 five-course menu could include the likes of spiced creamed paua with gurnard mousse, or warmed venison with kumara butter and shitake foam. Presentation borders on high art.