“We serve dishes unique to our season and place in a restaurant designed around an open kitchen and our manuka wood fire. We are passionate about having one menu because of how it allows us to curate an experience around those values. We work with whole animals and seafood for this reason and are proud to represent small producers and growers in the menu. Working with whole animals means we practice our own ageing, butchery, curing, preservation, and charcuterie.”

Lamb carpaccio with fermented red capsicum and young nasturtiums; woodfired lamb with autumn greens, bone broth steeped in hay; and potato with egg and chamomile.

Rustic sourdough loaves in a stack alongside a wooden grain mill provide clues to treats in store here. With just six seats – all of which are at the chefs counter and in front of the open wood-burning fire, you can watch over the chef, who will hand you each course of his carefully curated menu.

There’s a choice of organic wine pairings or non-alcoholic fermented beverages to match Pasture’s deceptively simple dishes. Meat? Of course, the whole animal is used, that bread and accompanying cultured butter is moreish, and vegetables and fruits are elevated to new heights.

“Ed’s got a special thing going with the vegetables. The ferments, the combinations, the astonishingly precise control of flavours, the presentation.”

–Simon Wilson, The Spinoff