Return Restaurant.

31/07/2026

We’re so grateful for this beautiful feature and for the kind words about our team. Every day, we’re proud to create a dining experience built on care, knowledge, and genuine hospitality. Thank you to everyone who has supported us along the way it means so much. Thank you Cuisine Magazine

30/07/2026

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26/07/2026

Proud of what we are building.
Flying high on this one.

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Review: Return shows New Zealand’s priest-chef in full flight.

23/07/2026

Very late sharing this, but elated to read these kind words from Cuisine Magazine.

Thank you to our team for your efforts to create special moments, while delivering praise worthy ex*****on so early in to our young restaurants path into the future.

The essential reason to return to Ponsonby’s bustling dining strip.

10/07/2026

New Zealand King Salmon, citrus, bitter herbs and Beets. The omega rich fatty salmon is balanced by the acidity of the Citrus and bitterness of the winter lettuces. The Salmon is served in 3 preparations, top loin is cured, center cut is seared and the belly is enrobed in a boudin de mer.

10/07/2026

From chefs first menu at the Musket Room there was a Mushroom custard, over a decade of evolution has lead to this snack. A rich pate like Mushroom custard, smoked and dehydrated mushroom seasoning, pickled mushrooms and a mushroom stock. One key ingredient obsessed over, amplified and compressed to this savory umami rich snack. Best eaten at our bar over banter with Kelly and Tom.

08/07/2026

DUCK! Dry aged duck | bread sauce | roasted onions
A simple expression of a beautiful bird, classic accompniments and flavor! have you tried it?