Origine is a spot that’s unabashedly passionate about French cuisine and culture, but equally as enthusiastic about New Zealand produce. The menu dances with the techniques, seasonality and terroirs of France, but without the formality and ceremony you might expect — it’s all surprisingly easy-going and low-key. At the heart of this modern French brasserie are restaurateur Ben Bayly, his wife Cara, and their Ahi partners, Chris Martin and Lucile Fortuna. 

The space is a glitzy showstopper — an 100-seat dining room, with a 50-person mezzanine cocktail bar above. It’s all glass, grand chandeliers, enormous dangling lights and those sage-tiled tables which are just so photogenic. Speaking of photogenic, so is the food. But it’s also as good to eat as it is to look at. From the first bite to the last, expect a deep dive into the richness and depth of classical French fare. Think a braised wagyu beef cheek bourguignon, a duck and black truffle parfait, or the Maungatapere berry soufflé with crème fraîche sorbet, lime and pepper. We like the way the beverage menu sticks with the theme, too: a line-up of French wines, spirits and cocktails, plus chartreuse, which we believe to be one of the finest ways to tie off a meal. Oh, and don’t overlook the French onion soup — unrivalled.