Tītī

The story

Tītī Restaurant, Dunedin: Coastal-Inspired Dining & Seasonal Menu

Coastal inspiration and seasonal cooking

Tītī in Dunedin delivers a focused approach to New Zealand cuisine by building its kitchen around the ocean and farmland that border the city. The team updates the menu as crops ripen and tides shift, pulling directly from neighbours like Harbour Fish and Lumina Lamb. You will taste this rhythm in the whipped feta served with candied walnuts and witlof, or the seared tuna dressed with kaffir lime and sesame oil. This steady attention to regional produce earned the restaurant a destination recognition in the 2026 Cuisine Good Food Guide, noting how the tightly edited menu lets light and interesting preparations take centre stage during seasonal dining.

Standout plates and the feed me option

The à la carte list narrows to reliable heavyweights when you want a full meal. Beef cheeks braise until tender alongside potato dauphinoise and preserved lemon, while the market fish arrives as a bright bouillabaisse loaded with prawns and squid. Those preferring to hand over control can book the five course feed me degustation, where the chef layers dishes like pork shoulder croquettes with pickled apple and charred pineapple dessert across the evening.

Oceanfront setting and wine pairings

Window seats along the esplanade face directly toward Saint Clair Beach, framing the harbour without distracting from the food. The wine shelf leans heavily into Central Otago pinot noir and riesling selections from Domaine Rewa, matched easily with house cocktails like the sunfall paloma featuring passionfruit juice. A quiet hum fills the room at Hotel St Clair, leaving plenty of space to focus on conversation and the next round of drinks.