Story

The story

Story Restaurant Christchurch | Contemporary Middle Eastern Dining

The chef and the kitchen

Story brings a distinctly contemporary Middle Eastern approach to New Regent Street in Christchurch. Founder Chef Shafeeq Ismail built the kitchen as a collaborative space where multiple chefs contribute their backgrounds to a single, evolving menu. The team treats each season as a fresh chapter, swapping out ingredients to match local harvests while keeping spice profiles and techniques rooted in regional traditions. This shared responsibility keeps the plates precise and consistently aligned with the Cuisine Good Food Guide’s recent Destination recognition.

Seasonal flavours and shared plates

The current menu moves beyond standard small plates into a communal feed that suits the restaurant’s twenty two seat layout. Diners can expect Bluff octopus dressed with romesco and masala praline alongside kingfish served with pickled celery and dill oil. Hearty options like lumina lamb rump with curried parsnip sit comfortably next to venison crouqueett finished with black garlic and parmesan. Earlier this year the kitchen also highlighted charred carrots paired with cashew cream and dukkah, proving how familiar Middle Eastern cooking translates to crisp, modern presentations.

An intimate dining rhythm

The compact room operates on a tightly timed service model that matches the kitchen’s physical capacity. Groups of six or more follow a four course Chef’s Tasting Menu designed to flow seamlessly between courses without interrupting conversation. Smaller parties can still navigate the à la carte offerings or reserve a large table to share dishes across the board. The quiet intensity of the space lets the food carry the focus, leaving guests to notice details like nori salted agria potatoes or dark chocolate creamaux with hazelnut ice cream before the final plate arrives.