Paris Butter elegantly combines classic bistro ambiance with refined dining. Chef Nick Honeyman and his team create innovative and interpretive French cuisine, adapted to New Zealand ingredients which are sourced locally.

A diverse selection of outstanding French and New Zealand wines, as well as seasonally house cocktails designed by Mikey Ball, are specifically chosen to complement the dishes.

Paris Butter’s interior, designed by Ermitage Design, and the engaged wait team create a sophisticated yet high-energy environment to complete the dining experience.