Rechercher un restaurant du Guide MICHELIN

Here the name embodies a pastoral suburban ideal, while the strikingly chic space flaunts a certain airy forest-meets-island aesthetic—both making nods to Chef/owner Toby Archibald’s New Zealand roots. Along similar lines, his cuisine walks a line between flashiness and substance, featuring broadly international flavors anchored by classic French techniques, while showcasing eye-catching presentations and an occasional flair for the dramatic. Take for example an indulgent savory éclair filled with king crab, topped off with a soigné ruffle of feather-light smoked avocado mousse and tangy dots of Meyer lemon, or a seabass grilled “en papillote” inside a banana leaf, served with a vibrant mango salsa and a creamy macadamia nut sauce.