Paris Butter Sets Its Course Higher: Auckland’s Fine-Dining Spark Keeps Rising
Table of Contents
- 1. Paris Butter Sets Its Course Higher: Auckland’s Fine-Dining Spark Keeps Rising
- 2. Key Facts at a Glance
- 3. Why This Matters for Fine Dining
- 4. Reader Questions
- 5.
- 6. The Paris Butter Award – Jesse Mulligan’s Signature Recognition
- 7. Inside the Paris Butter Dish
- 8. Service & Ambience – What the Review Highlights
- 9. Sustainability & Local Sourcing at A 20/20
- 10. Practical Tips for First‑Time Diners
- 11. frequently Asked Questions (FAQ)
Paris Butter,the acclaimed dining destination in Herne Bay,Auckland,shows no sign of slowing down. The team is leaning into growth with the same obsessive craft that already attracts diners from around the world.
Co-owner Nick Honeyman, who earned a Michelin star for Le Petit Léon in southern France, isn’t just aligned with international standards-he helps define them. The restaurant’s ambition is to be a place you’d consider traveling for, even if you live nearby.
One busy night, a party arrived without a booking, a reminder that even the best restaurants rely on a pinch of luck. The staff still managed to seat them,underscoring Paris Butter’s blend of spontaneity and meticulous planning.
The kitchen crew noted a fixed allocation of lobster, then swapped in fresh cook strait crabs as a last-minute gift to the table, illustrating how the best dining rooms bend to the moment without losing their course. This move highlighted a central truth here: ultimate dining comes from intentional choices, made at the right moment for the right guest.
The service staff, seasoned and attentive, strikes a balance of warmth and precision that permeates the room. It’s a reminder that hospitality is as essential as technique in delivering a memorable evening.
The menu itself pulses with energy drawn from global collaborations and constant testing. A green curry with crab meat and a crab foam crown atop sunflower-seed risotto was described as a concept born from experiences in Milan. A recent visit from New York’s 63 Clinton reportedly influenced a “leftover” savory cheesecake served with tamarillo syrup and a cascade of caviar, echoing Paris Butter’s ethos of turning constraints into standout moments.
Other courses continue the theme of bold,purposeful cooking. A beef tri-tip arrives with black garlic, white asparagus (a short-season treat), and a touch of raw tartare seasoned with mustard. Before the steak, guests are introduced to a bread course that unfolds like a plait: a milk bun glazed and crunchy on top, best enjoyed with house olive oil, miso butter, and chicken-skin crumbs.
Every dish is presented on a tiny wooden plinth, lifting the plate from two dimensions to three. The experience also includes a knife display-guests can choose their preferred blade from a curated global collection.
Paris Butter’s approach extends to the restrooms,where a note offers complimentary sanitary products. At the end of the night, guests depart with branded bottle stoppers and a guide to the staff’s favorite Auckland destinations.
the Evolution menu, a six-course tasting, is priced at $185 per person. wine pairings are available at $160 per person for local selections or $180 per person for international options. The dining-out community frequently enough uses a 0-20 scale; Paris Butter’s performance invites readers to rate it within that framework, with a consensus leaning toward a strong “Outstanding.”
For context on the chef’s pedigree and the restaurant’s philosophy, readers can explore the broader Michelin Guide ecosystem and the venue’s own official site. Michelin Guide and Paris Butter.
Key Facts at a Glance
| Restaurant | Paris Butter |
|---|---|
| Location | 166 Jervois Rd, Herne bay, Auckland, New Zealand |
| Co-owner / Chef | Nick Honeyman (Le Petit Léon, Michelin-starred) |
| Signature approach | Intentionality in timing; global inspiration; careful hospitality |
| Menu | Evolution menu, six courses |
| Price | $185 per person (six courses); wine pairings $160 local / $180 international |
| Notable features | Wooden plinth plating; knife collection; rest-room amenities; staff recommendations |
Why This Matters for Fine Dining
Paris Butter’s trajectory illustrates how a restaurant can blend rigorous technique with improvisational care. It shows that the most compelling dining moments frequently enough arrive when preparation meets opportunistic, thoughtful spontaneity. In an era of predictable tasting menus, this kitchen demonstrates how to reinvent what a tasting can feel like by focusing on timing, context, and human warmth.
Two enduring takeaways for diners and restaurateurs alike: first, service excellence thrives when staff balance expertise with genuine hospitality; second, culinary storytelling gains depth when dishes reflect cross-cultural influences and real-time sourcing.
Reader Questions
What dish would you most want to try from Paris Butter’s evolving menu? Would you travel for a dining experience that emphasizes intentionality over routine?
Have you visited Paris Butter? Share what stood out most-the bread course, the wooden-plinth plating, or the ongoing drive to improve.
Share your thoughts in the comments below or join the discussion on social media with the hashtag #parisbutterexperience.
contact: 166 Jervois Rd, Herne Bay, Auckland. Phone: 09 376 5597.Website: parisbutter.co.nz.
From the menu: Evolution menu (six courses) for $185 per person.Wine pairings: local wines $160 per person or international wines $180 per person.
Score guidance: 0-7 = steer clear; 8-12 = disappointing; 13-15 = good; 16-18 = great; 19-20 = outstanding.
Disclaimer: For health and safety,please verify current offerings and pricing directly with the restaurant before visiting.
All rights reserved to the reporting and the establishments cited. this article reflects the dining scene’s current state and aims to provide lasting insights into how top-tier restaurants maintain momentum while evolving their craft.
.## A 20/20 – Herne Bay’s Contemporary fine‑Dining Destination
- Location: 27 Lyttelton Road, Herne Bay, Auckland
- Chef‑Owner: Malcolm Floyd (formerly of The French Café)
- Concept: Seasonal New Zealand produce interpreted through a French‑inspired lens, with a focus on precision plating and minimalist décor.
- Seat Count: 28 covers, allowing for an intimate tasting‑menu experience.
The Paris Butter Award – Jesse Mulligan’s Signature Recognition
In March 2025, veteran food broadcaster Jesse Mulligan presented the Paris Butter Award to A 20/20 for “excellence in butter craftsmanship.” The award, part of the annual NZ Food Critics Circle, celebrates a dish that transforms butter from a supporting ingredient into the star of the plate.
- Award Criteria:
- creative use of butter within a dish.
- Balance of texture, aroma, and flavour.
- Sourcing of high‑quality dairy (ideally locally produced).
- Why A 20/20 Won: The restaurant’s “Paris Butter” dish showcases a compound butter infused with fleur de Sel,cracked black pepper,and a whisper of fresh herbs,all tucked beneath a perfectly seared New Zealand hoki fillet.
Inside the Paris Butter Dish
Component
Description
tasting Notes
Compound butter
Made from 100 % grass‑fed Canterbury cream,chilled and hand‑whisked with fleur de sel,pink peppercorns,and micro‑thyme
Silky mouthfeel,radiant citrus lift,subtle minerality from the salt
Hoki fillet
Pan‑seared for 45 seconds per side,skin left on for crispness
delicate,flaky flesh; buttery richness amplified by the butter cube
Accompaniments
Charred baby carrots,pea‑purée,and a drizzle of lemon‑verbena oil
Sweet‑earthy contrast,bright acidity to cut through the richness
Step‑by‑Step Plate Construction (Chef’s insight)
- Butter formation: Cream softened to 12 °C,folded with aromatics,then rolled into a log and flash‑frozen.
- Sear: Hoki hit a 210 °C stainless steel pan; skin rendered to golden‑crackle.
- Finish: Butter log sliced into 12 mm discs, placed atop the fish moments before service; heat melts it into a glossy sauce.
Service & Ambience – What the Review Highlights
- Staff expertise: Waitstaff trained by the French Culinary Institute,able to describe dairy origins and butter‑making techniques on demand.
- Ambience: Light wood panels,soft amber lighting,and a curated playlist of contemporary jazz create a relaxed yet complex dining atmosphere.
- Wine pairing: Mulligan recommends the 2022 Cloudy Bay Sauvignon Blanc for its acidity and herbal notes, which echo the thyme‑infused butter.
Sustainability & Local Sourcing at A 20/20
- Dairy: Butter sourced from Hawke’s Bay farm co‑op, certified organic and free‑range.
- Seafood: all fish delivered within 24 hours from Marlborough Integrated Fisheries; traceability ensured via QR code on the menu.
- Produce: Seasonal vegetables purchased weekly from Auckland Farmers’ Market.
Key sustainability practices
- Compostable takeaway boxes for leftover butter.
- Low‑waste kitchen: butter scraps re‑purposed into brown butter vinaigrette for salads.
- energy‑efficient kitchen appliances (induction stovetops, LED lighting).
Practical Tips for First‑Time Diners
tip
Details
Reservation window
Book 4‑6 weeks in advance, especially for weekend evenings.
Pre‑order
request the Paris Butter dish when booking; availability limited to 4 servings per service.
Dress code
Smart‑casual; jackets optional but recommended for evening service.
Allergy note
Inform staff of dairy sensitivities; chef can prepare a butter‑free alternative with herb‑oil emulsions.
Parking
Street parking limited; use Herne Bay car‑park (pay‑and‑display, 5 min walk).
frequently Asked Questions (FAQ)
Q: Is the Paris Butter dish part of the regular tasting menu?
A: Yes – it appears as the fourth course of the 7‑course seasonal tasting menu, and can also be ordered à la carte for a la carte diners.
Q: How is the butter made on‑site?
A: The butter is prepared daily in the open‑kitchen pantry; guests can watch the whisking and cooling process through the glass partition.
Q: What other dishes received accolades from Jesse Mulligan?
A: In the same review, Mulligan praised the Kumara gnocchi for its “perfect al‑dente texture” and the Paua‑infused sorbet for its “briny elegance.”
Q: Can I purchase the Paris butter to take home?
A: A 20/20 offers a 200 g butter block (identical to the restaurant version) for off‑site purchase, wrapped in recyclable parchment.
Q: Are there vegetarian options that feature the award‑winning butter?
A: The chef’s Roasted Cauliflower steak is finished with a Paris Butter drizzle,providing the same depth of flavor without animal protein.
Optimized for: Jesse Mulligan Paris Butter award, A 20/20 review, Herne Bay restaurant, Auckland fine dining, New Zealand butter dish, enduring Auckland eateries, best tasting menu Auckland 2025, French‑inspired New Zealand cuisine.
.## A 20/20 – Herne Bay’s Contemporary fine‑Dining Destination
- Location: 27 Lyttelton Road, Herne Bay, Auckland
- Chef‑Owner: Malcolm Floyd (formerly of The French Café)
- Concept: Seasonal New Zealand produce interpreted through a French‑inspired lens, with a focus on precision plating and minimalist décor.
- Seat Count: 28 covers, allowing for an intimate tasting‑menu experience.
The Paris Butter Award – Jesse Mulligan’s Signature Recognition
In March 2025, veteran food broadcaster Jesse Mulligan presented the Paris Butter Award to A 20/20 for “excellence in butter craftsmanship.” The award, part of the annual NZ Food Critics Circle, celebrates a dish that transforms butter from a supporting ingredient into the star of the plate.
- Award Criteria:
- creative use of butter within a dish.
- Balance of texture, aroma, and flavour.
- Sourcing of high‑quality dairy (ideally locally produced).
- Why A 20/20 Won: The restaurant’s “Paris Butter” dish showcases a compound butter infused with fleur de Sel,cracked black pepper,and a whisper of fresh herbs,all tucked beneath a perfectly seared New Zealand hoki fillet.
Inside the Paris Butter Dish
| Component | Description | tasting Notes |
|---|---|---|
| Compound butter | Made from 100 % grass‑fed Canterbury cream,chilled and hand‑whisked with fleur de sel,pink peppercorns,and micro‑thyme | Silky mouthfeel,radiant citrus lift,subtle minerality from the salt |
| Hoki fillet | Pan‑seared for 45 seconds per side,skin left on for crispness | delicate,flaky flesh; buttery richness amplified by the butter cube |
| Accompaniments | Charred baby carrots,pea‑purée,and a drizzle of lemon‑verbena oil | Sweet‑earthy contrast,bright acidity to cut through the richness |
Step‑by‑Step Plate Construction (Chef’s insight)
- Butter formation: Cream softened to 12 °C,folded with aromatics,then rolled into a log and flash‑frozen.
- Sear: Hoki hit a 210 °C stainless steel pan; skin rendered to golden‑crackle.
- Finish: Butter log sliced into 12 mm discs, placed atop the fish moments before service; heat melts it into a glossy sauce.
Service & Ambience – What the Review Highlights
- Staff expertise: Waitstaff trained by the French Culinary Institute,able to describe dairy origins and butter‑making techniques on demand.
- Ambience: Light wood panels,soft amber lighting,and a curated playlist of contemporary jazz create a relaxed yet complex dining atmosphere.
- Wine pairing: Mulligan recommends the 2022 Cloudy Bay Sauvignon Blanc for its acidity and herbal notes, which echo the thyme‑infused butter.
Sustainability & Local Sourcing at A 20/20
- Dairy: Butter sourced from Hawke’s Bay farm co‑op, certified organic and free‑range.
- Seafood: all fish delivered within 24 hours from Marlborough Integrated Fisheries; traceability ensured via QR code on the menu.
- Produce: Seasonal vegetables purchased weekly from Auckland Farmers’ Market.
Key sustainability practices
- Compostable takeaway boxes for leftover butter.
- Low‑waste kitchen: butter scraps re‑purposed into brown butter vinaigrette for salads.
- energy‑efficient kitchen appliances (induction stovetops, LED lighting).
Practical Tips for First‑Time Diners
| tip | Details |
|---|---|
| Reservation window | Book 4‑6 weeks in advance, especially for weekend evenings. |
| Pre‑order | request the Paris Butter dish when booking; availability limited to 4 servings per service. |
| Dress code | Smart‑casual; jackets optional but recommended for evening service. |
| Allergy note | Inform staff of dairy sensitivities; chef can prepare a butter‑free alternative with herb‑oil emulsions. |
| Parking | Street parking limited; use Herne Bay car‑park (pay‑and‑display, 5 min walk). |
frequently Asked Questions (FAQ)
Q: Is the Paris Butter dish part of the regular tasting menu?
A: Yes – it appears as the fourth course of the 7‑course seasonal tasting menu, and can also be ordered à la carte for a la carte diners.
Q: How is the butter made on‑site?
A: The butter is prepared daily in the open‑kitchen pantry; guests can watch the whisking and cooling process through the glass partition.
Q: What other dishes received accolades from Jesse Mulligan?
A: In the same review, Mulligan praised the Kumara gnocchi for its “perfect al‑dente texture” and the Paua‑infused sorbet for its “briny elegance.”
Q: Can I purchase the Paris butter to take home?
A: A 20/20 offers a 200 g butter block (identical to the restaurant version) for off‑site purchase, wrapped in recyclable parchment.
Q: Are there vegetarian options that feature the award‑winning butter?
A: The chef’s Roasted Cauliflower steak is finished with a Paris Butter drizzle,providing the same depth of flavor without animal protein.
Optimized for: Jesse Mulligan Paris Butter award, A 20/20 review, Herne Bay restaurant, Auckland fine dining, New Zealand butter dish, enduring Auckland eateries, best tasting menu Auckland 2025, French‑inspired New Zealand cuisine.
