Four months after Auckland-born chef Matt Lambert opened the doors of the Musket Room, he earned himself a Michelin star. Lambert and his partners, manager (and his wife) Barbara Lambert and restaurateur Jennifer Vitagliano, obsess over every detail at the New Zealand–inspired restaurant: Many ingredients are grown in the courtyard behind the restaurant, the interiors are modern and rustic (with a musket over the bar, naturally), and the dishes are artfully plated. The menu is divided into five sections: Powhiri, Kaimoana, Papatuanuku, Ranginu, and Ka Kate, meaning introduction, seafood, land, sky, and farewell in Maori.

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