Ahi. — Restaurant in Waitematā

My partner and I went in for my birthday lunch. My partner had been in before a couple years ago for a family birthday and he said the food had also been exceptional but it had been a very busy night so service was slow. We of course would not have gone in for a usual meal because the price point is a bit out of our range. If it weren't for the $89 Restaurant Month reservation we would not have ever gone in. I'm very glad we did though as it was one of the best meals I have had. I can say it did not disappoint for either of us.

It started with a scampi corn dog which at first we found intriguing. However the batter was so light and not oily in the slightest and the scampi was perfectly cooked. It was served with an American sauce (I forget what the server called it) but it honestly didn't need any sauce to go with. I actually found the sauce throwing off the taste slightly.

After was an appetizer of tuna, burnt cucumber and the most surprising avocado sorbet. I believe it was supposed to be served with kingfish but the fish that day was tuna which we didn't mind at all as we love tuna. The sorbet was refreshing and paired so well with the tuna. There was a very interesting fishy paste in the burnt cucumber thigh which reminded me a bit too much of canned tuna. Apart from that I loved the whole complexity of the dish.

The mains were the star of the show. The venison we got was probably one of the best cooked meats I have ever had. You could taste that it wasn't farm raised. Also the lamb was stunning. My partner isn't a big fan of belly because of it normally being such a heavy, fatty cut but the lamb belly was so well done. It melted practically and wasn't too heavy on the stomach. The portion sizes were also perfect. We walked away full but not bursting.

To end off the meal we were served little ice lollies. We would have been sceptical of the size and idea if it weren't for how great everything before had been. They were so refreshing with a little tartness, a slight bitter punch and a light zesty sweetness. And to round off the wonderful lunch I was presented with a little plate wishing me a happy birthday topped with the most interesting little cake. It was spongy but the inside was a refreshing light icy, peppery cream almost. I believe the flavor I tasted may have been kawakawa but I couldn't wrong.

The whole thing would not have been so satisfying if it weren't for the wonderful service we received. Our waitress was lovely with so much professionalism. Our wine was constantly chilled and being topped up without asking. And at the end I received a very warm happy birthday.

We definitely will return at some point for a special occasion. So delicious and...

Well we went on New Years Eve with no Ben Bayly at the helm and this was a flawless menu executed like a well oiled machine! His master expediter Kate, had everything well under control with only a few blips during the evening and we are talking about a full restaurant on the craziest night of the year! Might I add these little blips were only noticed because we were sitting at the kitchen counter. By they way, if you can get a kitchen counter seat it is well worth it! James was very busy prepping loads of dishes but still made the time & effort to talk about the dishes and answer questions, as did ALL of the staff actually. Alessio, the Sommelier was incredibly knowledgable and his wine pairings were impeccable...... Thanks to Michael for also being friendly, professional and very accommodating of my requests...... Now to the food!! from the very start the food was well constructed, beautifully presented and perfectly cooked. We started with the "Snacks". The kawakawa bread was delicious without being too heavy and the butter that accompanied it was dangerously good. The Te Matuku Oyster as a bright pop, the Wallaby Tartare was soooo tasty that I'm going to try and make it with venison or lamb. The Whitebait was the best we've ever had!! Then onto the body of the meal. My husband loved the Courgette Flower, and the goats cheese they chose to fill it was obvious without being overwhelming, & the Curious Croppers tomatoes were beautiful & delicious. The Octopus was cooked to perfection and the wine match was on point. After much salivating, watching the Wagyu and Beef Tongue Pastrami being grilled on the open flame, it arrived to much anticipation...it was worth the wait..... STUNNING! Absolutely STUNNING dish. They should sell the Beef Tongue Pastrami in take home packs!!!! Then for dessert. Firstly, a semi-frozen ice block with Loquat & L'Opera Liqour - WOW!! Flavour Bomb!! Nom.Nom.Nom.Nom. Then the Dark Chocolate Delice, delicious without being heavy or cloying, accompanied by a well picked Destiny Bay "Dulce Soave". This is a Michelin Stars worthy restaurant and if you haven't been yet you are missing out!! It is obvious that Ben has worked hard to put his heart and Soul into this restaurant and trust in his staff. We will be back before the end of Summer for another indulgence. Excited to try the Tuna + Tuna dish and more wine matches. A talented crew Mr Bayly has here. Thanks for making our wedding anniversary & New Years Eve...

We had the delight and privilege to dine here last night. So very impressed with the unpretentious staff and native timber fit out, large windows took the iconic ferry building and the active Waitemata harbour views. We enjoyed every aspect of the experience staring with the Tio oysters from beautiful Waiheke Island, we prefer our oyster natural, but decided to go with what the chef had prepared (we rate ourselves as oyster experts!) The dish arrive with green ice apple marigold and apple cider foamed onto the oysters at the table! Wow they were amazing and nothing was taken away from the taste of the fresh oysters, I have to admit it enhanced the flavor, we then tried the Scampi Dog, so glad we had these, they were so very yummy and the side sauce served in a beautiful wooden dish was so Intune with the authentic Aotearoa experience, we had our starters with a sparkling NZ wine, later we we asked for a chardonnay to go with the main meals, the gorgeous barman recommended an Otago woody chardonnay that we love to accompany our main meals, The barman conveyed he was working on perfecting a "Tequila lime milkshake cocktail" that we promised we would be back to try, my husband had the delicious lamb with stuffed courgette flowers with lots of touches on his plate, I enjoyed the blue cod with a scampi mousse-totally yum!! We had the side dish of Reiwai Agria potatoes with a mushroom sauce, so glad we had these they had a crunchy texture, so wonderful! Then we moved on to the dessert which we always share, OMG what to have, we were tempted by all the deserts but settled on the raspberry lamington served with a pepper sorbet, I can't describe the taste sensation but best summed up by we were so glad we tried it! it was so fresh and palate cleansing after all the other tastes we had enjoyed, All the staff were so proud to share the elements of the menu so carefully chosen by the chef, it was a privilege to dine here and we will savor the memory of a truly fabulous experience. Thank you to all the staff for your attentive service and passion. Dinning experience was MasterChef...