Three weeks in New Zealand - 4/12 - 5/4/2024

Day 16-Dinner at Inati, Christchurch-4/26/2024

Tonight we are dining at Inati, an upscale restaurant located in the heart of Christchurch and considered to be one of the best restaurant in Christchurch.  Inati means to share in Māori and the restaurant is known for its innovative and contemporary dinning experience with a focus on seasonal and locally sourced ingredients.

View of the inside of the restaurant from the street. The heart of the restaurant is a chef’s table that can accommodate 19 seats, and there are also smaller tables on the periphery. Chef Simon was trained in classical French-style cooking and worked in London at institutions such as Claridge’s, The Ivy, and The Warrington (when it was owned by Gordon Ramsay). We did asked if Gordon Ramsay was as mean as he appeared on TV, but Chef Simon responded that he never seen Gordon lose his cool at the Warrington as all the chefs there are professionals and Gordon treated them with the upmost respect.

Entering the restaurant.

We were seated at the Chef's table.  The menu is divided into “earth,” “land,” “sea,” and “sweet” sections, offering creative small plates that reflect both global techniques and local sourcing.

We selected the 6 course "Trust us" Menu, meaning the menu is selected by the chef and we won't know what we will be eating until the dishes are served.

We started the meal with a smoked diamond Clams, celery, lime pickled, and parsley oil,

Creamy, tasty, and beautifully presented. Right away, we were happy with the first course.

The Chef's table is stylish and modern, with a bar that wraps around the open kitchen so you can watch the team prepare each dish with precision. We were facing onto the kitchen, where staff can talk to customers throughout their meal. 

Duck trumpets (Trumpet is a New Zealand brand of ice cream cone) & Black Berry Jam

The waffle cones are filled with a rich mousse and it was a fun way to start the meal.

We enjoyed dipping the waffle cone in a variety of crunchy nuts and seasoning, I also like the nice contrast of textures.

We are done with the first two dishes, and it was a good occasion to talk to the people seating next to us.

Chefs preparing for our next dish.

Oyster mushrooms served with caramelized whey (the liquid remaining after milk has been curdled), burnt honey, and buckwheat.

Very interesting bite, the mushrooms are very meaty and were fried tempura style so it was also very crispy and also very tasty.

One of the chef working on our next dish.  Here he is wrapping the meat with puff pastry.

While waiting for our next dish, chef Chris is putting a piece of meat on a very hot skillet.

A fancy meat pie

The meat pie is cut in half and is served with sautéed mushrooms.

Next, a jus is poured over the mushrooms.

It was really tasty and we both really enjoyed this dish. 

Venison, Black Garlic,

Braised pork belly with puff rice, and vegetables.

We had a choice of choosing between Land and See and we both selected Land (meat)., both dishes were delicious and cooked to perfection.    

Dessert was brought out on a beautiful plate.

Chocolate Malteser Mallow Puff is a staple on their dessert menu.  It has a crunch biscuit base, topped with layer of malted marshmallow, followed by a smooth vanilla marshmallow, encased in a rich chocolate shell. 

 We had an unforgettable dinner at Inati, one of Christchurch’s most exciting dining spots. The whole experience was centered around beautifully crafted seasonal plates designed for sharing. We sat at the chef’s counter, where we watched each dish come together like a performance. Every plate was creative, bold, and deeply rooted in New Zealand’s ingredients. The atmosphere was elegant but warm, and the service felt personal and knowledgeable.  It wasn’t just a meal, it was a celebration of flavor and craft. We also had the pleasure of talking to the people sitting next to us, sharing conversations over a wonderful meal, and we had such a wonderful dining experience.

NEXT... The drive to Lake Tekapo