Our Philosophy…

In Nelson we are fortunate enough to be surrounded by amazing produce. We believe in eating and picking what’s in season as most top restaurants do. Our point of difference is that our chefs are sent out to the local farms up to four times a week and they dig the produce for our diners. By picking from the vines and digging from the ground our chefs really get to know their produce. This way they learn how the produce is planted, how long it takes to grow and especially whether or not the quality is good. 

We believe in keeping it simple. Let the flavours speak for themselves. There is no point in having confusing flavours on a plate. Each one should complement the other.

We also make our own pancetta and prosciutto, bake our own breads, make our own pickles and chutneys, buy the freshest of fish and the tenderest of meats… you might say everything we do is hand crafted.

Picked, cleaned, trimmed and cooked by us at Boutereys… it doesn’t get much simpler than that!