DINING GUIDE
If you would like to dine out during the month of February to enjoy the quality and taste of New Zealand grass-fed lamb, then check out the dining guide below. Can’t find a restaurant near you?
Keep checking back as we will be updating the guide during the month of February to include all the delicious lamb dishes being created by chefs around Aotearoa to celebrate National Lamb Day.
Waiheke Island
MUDBRICK VINEYARD AND RESTAURANT
126 Church Bay Road,
Oneroa, Waiheke Island,
New Zealand
Featuring: Lumina Lamb Loin
Cigar of Lamb Shoulder, Kawakawa and Crayfish Bisque
Chef: Mrinal Ghosal
TANTALUS ESTATE
70/72 Onetangi Road,
Onetangi, Waiheke Island,
New Zealand
Hawke’s Bay Natural Lamb Rump
Hawke’s Bay Natural Lamb Rump, Mint, Fresh Peas, Carrots, Pomme Dauphine
Chef: Axel Curtet-Latreille
Auckland
VISAYA RESTAURANT
Sudima Auckland Airport,
18 Air Park Drive, Auckland,
New Zealand
Featuring: Lumina Lamb Loin
Lumina Lamb Loin, Asparagus, Clevedon Buffalo Co Curd, Chickpea, Chilli Oil and Veal Jus
Chef: Rodney Gomes
Northland
SCHNAPPA ROCK RESTAURANT AND BAR
1 Marina Road,
Whangarei, Northland,
New Zealand
Featuring: Hibachi Grilled Lamb Loin
Braised Lamb Ribs, Goats Cheese Mousse, Kawakawa Chimichurri, Beetroot Hummus, Broccolini and Dukkah
Chef: Dean Thompson
Wellington
OAK AND VINE WELLINGTON
89 Courtney Place,
Wellington City,
New Zealand
Featuring: Lamb of the Land
Trio of Lamb: Pan seared Lamb Loin, Horopito Rubbed Lamb Shoulder Roulade, Slow Braised Lamb Belly with Burnt Onion, Cavalo Nero Mint & Pea Puree, Garden Herb & Kawa Kawa Oil, Lamb & White Wine Reduction.
Chef: Rajesh Barwal