Atlas

Executive Chef James Pask serves a new take on contemporary New Zealand cuisine, utilising the finest produce available to offer dishes that draw inspiration in flavour from many parts of the world.

Everything is made from scratch and in-house; we churn our own butter our chefs can be found pickling, smoking, curing and fermenting throughout the seasons.

We use produce that is predominantly organic with carefully sourced, ethically raised meat and fish interspersed throughout.