Inati
New Zealand
Inati centres its Christchurch dining room on a chef's table, bringing guests close to the kitchen as dishes are prepared. Simon and Lisa Levy's restaurant uses local produce from Canterbury and wider New Zealand, with smaller tasting plates and larger dishes intended for sharing. The menu groups food under Earth, Land and Sea. Examples include barbecued cabbage with buttermilk, furikake and caramelised whey, and pāua with wakame, pickled fennel and crispy duck skin. Larger plates might bring confit lamb saddle with wild onion and puffed buckwheat. The Trust Us menus allow the kitchen to choose a sequence for the table, with wine pairings available.