New Zealand chef-owner Toby Archibald serves his restrained brand of fine dining in a relaxed, beautiful setting. Sculptural pendant lamps, curvy banquettes, and cozy sheepskin throws set a welcoming tone, and the seasonal, globally influenced dishes boast unusual ingredients, clean flavors, and gorgeous plating. The kingfish ceviche was subdued, bordering on timid; the mild fish was blanketed in a soupy coconut foam, with just a hint of lime and a smidgen of mild “chile jam.” Roasted celeriac came with shavings of celery and drizzles of raisin puree and hazelnut cream, and the Fire-Roasted Chicken was tender boneless breast meat with a miso emulsion, teriyaki-glazed sunchokes, and crispy kale dusted with mint powder. Our favorite dish was the silky-textured, smoky Glory Bay salmon, served with mixed lettuces, seaweed, roasted turnip, fried sourdough croutons, a shaving of citrusy Buddha’s hand, and a shallot emulsion.
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A beautiful setting for New Zealand–born Toby Archibald's restrained brand of fine dining.