DINING GUIDE

This February, join us in celebrating New Zealand’s world-class grass-fed lamb with curated dining experiences for National Lamb Day.

Discover the chef-crafted New Zealand lamb dishes that top restaurants are serving exclusively for National Lamb Day; from the winterless North to beautiful Southland. Explore the guide below, or follow our social channels to see when new restaurants are added near you!

Northland

SCHNAPPA ROCK RESTAURANT AND BAR

1 Marina Road,
Whangarei, Northland,
New Zealand

Lamb Rib Corn Dog
A fun and colourful dish on the starter menu that is packed with flavour.

Chef: Dean Thompson

Auckland

lA MAREE RESTAURANT

Sofitel Auckland,
21 Viaduct Harbour,
Auckland

Hawkes Bay Lamb Rump
An exquisitely prepared lamb rump complemented by the alluring aroma of smoky carrots, the fresh burst of edamame and the silken texture of whipped goat curd. A sprinkle of toasted buckwheat adds a delightful crunch, all brought together by a bright, aromatic minted jus.

Chef: Maninder Panesar

GOAT BY SID CHOPRA

12 Wyndham Street,
Auckland

Tabak Maaz

A regal delicacy from the Wazwan feasts of Kashmir, where lamb is slow-cooked with patience and balance, letting richness, aroma and technique speak before spice. Slow-braised New Zealand lamb ribs in aromatic spiced milk, finished with doon chutney, pickled onion, and a Kashmiri chilli & red pepper coulis for warmth and balance.

Chef: Sid Chopra

Waiheke Island

TANTALUS ESTATE VINEYARD AND RESTAURANT

70/72 Onetangi Road
Onetangi, Waiheke Island

Hawke’s Bay Natural Lamb Rump
Crispy Polenta, Waiheke Courgette, Preserved Lemon, Pistachio

Chef: Axel Curtet-Latreille

MUDBRICK VINEYARD AND RESTAURANT

126 Church Bay Road,
Oneroa, Waiheke Island,
New Zealand

Lumina Lamb Rack
Lamb rack with spinach, skilpadjie, coriander chutney and goats cheese

Chef: Mrinal Ghosal

Coromandel

GASTRONOMICS RESTAURANT & BAR

428 - 430 Pollen Street,
Thames

Silver Fern Farm Smoked Lamb Rump
Lamb rump, gently smoked with rosemary and avocado wood. Served with light, flavourful spinach and sweet potato pancakes, and gourmet Agria potatoes stuffed with mint, fennel and creamy mozzarella. This dish is elevated further with basil, coriander, and zesty lime pesto, perfectly complemented by a rich Malbec beef jus.

Chef: Kishan Raikwar

Gisborne

TAHU

40 Centennial Marine Drive,
Awapuni, Gisborne

Tahu Lamb Rump

Lamb rump with kumara purée, seasonal vegetables and jus.

Chef: Shehab Altour

Taranaki

HAUKAI BAR & BISTRO, NEW PLYMOUTH

48 Hobson Street, Novotel
New Plymouth

Lamb rump and confit lamb belly with a lamb shoulder bonbon, rainbow tomatoes and eggplant.

Chef: Richard Ponder

Manawatu

THE STRONG ROOM, FEILDING

52 Fergusson Street,
Feilding

Plate of Origin Lamb
Lumina Lamb short loin, braised lamb shoulder and caramelised onion pasties, garden peas, capsicum jam, black truffle cream.

Chef: Chris Coughey

THE STRONG ROOM, FEILDING

52 Fergusson Street,
Feilding

Smokin Rump
Smoke rubbed lamb rump, potato pavé, plum lamb jus, pickled plum, feta, seasonal greens.

Chef: Sam Kieft

Wellington

ARTISAN AT BOLTON HOTEL

Level 1/12 Bolton Street,
Wellington Central

Lamb Two Ways
Twice cooked lamb rump with croquette, salsa verde and jus.

Chef: Amey Rane

BELLBIRD EATERY

The Dowse Art Museum
45 Laings Road,
Lower Hutt

Lamb Shoulder to Share
Pinot braised 12 hour hand picked lamb shoulder, romesco, chickpeas, pomegranate, pickled onion and herb salad.

Chef: Chetan Pangam

Marlborough

ALLAN SCOTT BISTRO

229 Jacksons Road,
Rapaura, Blenheim

Lamb Belly
Merino lamb belly with vibrant Middle Eastern flavours of muhammara, asparagus, goat’s curd, fig and port relish and pomegranate molasses.

Chef: Andrew Condevillamar

QUENCH RESTAURANT

Carnmore Chateau Marlborough Hotel
95 High Street, Blenheim 7201

Carved New Zealand ‘Pure South’ Lamb Rump
Cumin spiced potato purée, pistachio herb crumb, seasonal vegetables, pan reduction.

Chef: Maree Connolly

Canterbury

50 BISTRO

The George Hotel,
50 Park Terrace,
Christchurch

Merino Lamb Loin
A succulent lamb loin, seared in duck fat and finished in the oven, basted with thyme and rosemary butter, served with roasted courgette salsa, pickled cherry tomato, pulled lamb shoulder courgette, feta and beetroot purée.

Chef: Ryan McKenzie