DISCOVER OUR

RESTAURANT

The restaurant
Tantalus Estate Restaurant opened in September 2016. It offers diners a feeling of intimacy and privacy, notwithstanding its 200 person capacity.
HOURS & bookings
The restaurant is open 11am to 4pm daily. You are welcome to book online – advance bookings are highly recommended. Prior bookings are necessary for the private dining room, which seats up to 22 guests for dining, or up to 50 for a cocktail function.
THE BREWER'S LOUNGE
Located on the ground floor beside our brewery, discover the moody and secretive Alibi Brewer’s Lounge – reminiscent of a speakeasy from the Prohibition era. The lounge gives guests a sneak preview of the brewery and caters for 40 diners or 70 guests enjoying a canapé-style function.
REVIEWS
Within a week of opening we had a terrific review published in lifestyle website Denizen. We have also had many and continual positive online or email diner testimonials.

RESERVATIONS ARE ESSENTIAL - Please note, a 15% surcharge applies on public holidays

 

BOOK NOW

 

Select your date and follow the steps to reserve a table (or call us on (09) 372 2625):

paul jobin

HEAD CHEF

 

Paul started his culinary trek wielding a Japanese cleaver and cooking with long chopsticks, not an ordinary start for a kiwi lad entering a kitchen in Wellington. During his 32 years in hospitality, Paul has won numerous culinary competitions and food awards, participated on live radio, contributed to food magazines, entertained with demonstrations all over New Zealand and very recently on TV One 'NZ on a Plate' series. Well known for being creative and thinking outside the square, his food style often captures unique ways of both producing and presenting delicious dishes. Consideration is always given to healthy cooking, seasonality, textural composition and origin with added snippets of surprise to catch you off guard. He has worked in Australia, Manhatten, Long Island, Bratislava and Prague; opened his high profile eatery, Pure Tastes, in the Bay of Islands; and has profiled at Huka Lodge, Kauri Cliffs, Annandale Luxury Villas and Coastal Retreat and at Sir Richard Branson's Chef at his private retreat on Makepeace Island, Sunshine Coast, Queensland, Australia. Paul's first cookbook ‘a pinch of salt’ was released in October 2008 (see images under his photo). Read more.

 

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