50-50

03/07/2026

After an incredibly exciting week, we thought we better share with you what's on the 50-50 menu this month!

Alongside the menu we've also spent a lot of time refining both our wine and non-alcoholic pairings. One of the things we love most is seeing guests discover how a thoughtfully chosen drink can completely change how a dish tastes. Whether that's the mature Gewürztraminer with our wild hare, the Central Otago Pinot Noir with aged beef or our house-made Beetroot Bombshell made with black garlic and apple that goes with every dish.

​​​​​​​As always, thank you for your support. Every booking, recommendation and return visit means the world to us.
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We look forward to welcoming you soon,

Helen and the 50-50 team xoxo

01/07/2026

Still buzzing from last night… 50-50 is officially in the Michelin Guide! I just wanted to say a huge thank you to everyone who’s helped us get to this point ❤️

01/07/2026

23/06/2026

With June almost over, we wanted to share with you one of the favourite and most surprising dishes of the month, our Broccoli Soup 💚

Stay tuned to find out what’s in store for our July menu x

31/05/2026

A chef in Japan gave me one piece of advice before I left on the biggest trip of my life... Buy a notebook.

He told me to write down everything I ate, how it tasted, how I felt, where I was, what made it memorable.

I filled that notebook travelling from Tokyo to Kolkata, through Nepal, India, Sri Lanka, Southeast Asia, Mongolia, Russia and all the way to the south of France.

And I still use it today to write menus at 50-50, every dish comes from a piece of me that's been inspired by those travels and to remind myself why I cook.

I cannot recommend this enought to anyone wanting to draw from their experiences and create dishes that reflect their journey.

24/05/2026

Did you know quail naturally contains more iron than chicken? So if you’re looking to boost your iron intake, consider this your sign to give quail a try 👀

We currently have a quail dish on the menu that has become a fan favourite this month for good reason.

Come give it a try before the menu changes x

12/05/2026

It’s that time of year again when the sight of another feijoa rolling around on the ground starts to feel a little too familiar.

So, we have a solution.

Fermenting feijoas softens their sweetness, brings in acidity, and adds a light savoury edge that makes them far more versatile. Suddenly, feijoa moves beyond desserts and into sauces, dressings, and even dishes alongside meat.

Did you catch Helen on RNZ with Jim Mora last week? Listen to the full interview here: https://www.rnz.co.nz/national/programmes/sunday/audio/2019033422/a-chef-s-answer-to-using-up-the-last-of-your-feijoas