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So popular it's now opened a second outpost in Auckland, this restaurant is a meat eater’s paradise (as you might have guessed from the name). It specializes in fine beef cuts, wild game, and organic foods all served in an opulent setting with lots of velvet, burnished woods and five fireplaces.For unique South Island produce it is hard to pass on the Fiordland crayfish salad, sautéed paua (abalone), or the venison tartare (wild Fiordland red deer).