"The Shed, the restaurant of the Te Motu vineyard on Waiheke Island, provides a rustic backdrop for Korean-born chef Yutak Son’s food, with large open windows offering views of the vines that produce Bordeaux-style reds. An on-site garden, partnerships with island-based producers, and a nose-to-tail philosophy all contribute to the fresh ingredients on the plates here. Throughout the menu, there’s a beautiful marriage of Asian ingredients with local produce, such as octopus carpaccio with gochujang, garlic, and grapefruit from the orchard, as well as dry-aged kahawai with kaffir lime oil and soy cream. — LJ" - Hillary Eaton, Leisha Jones
Rory Dunleavy