The story
Inati brings avant-garde modern New Zealand cuisine to Christchurch, a direction shaped by chef Simon Levy’s years abroad. He partnered with his wife Lisa after leaving London in 2013 to build a room that prioritises shared meals. Their vision centres on seasonal produce presented through precise technique. The couple designed the layout to keep guests close to the cooking process while maintaining a relaxed pace.
The menu challenges traditional course structures by grouping plates into earth, land, sea, and nectar categories. Diners frequently order the dry aged duck served with spiced leg, dukkah, and preserved lemon. Other highlights include aged wagyu beef tartare paired with horseradish and wasabi. A recent recognition from the Cuisine Good Food Guide noted how these combinations balance texture and unexpected flavour profiles. Sweet courses often bridge the gap between dessert and main, featuring ingredients like tamarillo, dark chocolate, and lime zest.
The dining space features a central chef’s table that seats nineteen people directly across from the pass. Regular seating remains scattered throughout a bright, contemporary room that encourages conversation. Guests can request the “trust us” selection, which hands curation entirely to the kitchen staff. This approach pairs well with a carefully curated wine list that complements their modern New Zealand cuisine. The service style stays attentive without interrupting the rhythm of the meal.
Recognition
Ambience
Location
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