Public’s mission statement has it that “Clever kiwis farm it, catch it, brew it, and grow it. We cook it, pour it. You eat it." Which explains the main menu divisions of venison, bird, lamb, beef, pork, and seafood with the provenance of each item included. The vension and lamb, for example, come from the rich grasslands of Athol, a farming settlement some 60 miles down the road that leads to Te Anau and beyond. There is a hint of old school to the menu (Joe’s housemade corned beef and mustard with cream sauce) as well as classics such as rack of lamb with mint pesto. Among the surprises are whole baked flounder and grilled skirt steak. Food aside, the restaurant site on Steamer Wharf has an outdoor area that makes the most of its lakeside position with huge views and the scent of fresh water all around.