Acacia Restaurant & Garden Bar

Chef Lance Beamiss has done it again with his new restaurant concept Acacia. Focussing primarily on farm-to-table dining, Acacia is making sustainable dining incredibly fashionable.

Acacia is actually a species of tree native to Australia and Africa. Such a name grounds this eatery in its underlying ethos of environmental preservation. As such, the restaurant itself is open and community-driven, allowing everyone plenty of space to really stretch out and enjoy some downtime away from the city.

As for the menu, NZ puts its best foot forward with roast Canterbury pork belly with apple compote, Te Aroha duck breast with golden kumara, and Canterbury (hello again) lamb rump Pukekohe green peas and a red wine jus. The grill is also busy preparing King Country sirloin and alpine salmon amongst others, all of which can be paired with any of the delicious sides for an absolute feast.

Finally, dinner isn't complete without a sweet ending. They're taking inspiration from their favourite cocktail with fried banana paired with coconut ice cream and dark chocolate rum sauce for an edible Pina Colada! If you fancy siding with an alcohol that is slightly more sophisticated, opt for a Bailey's cheesecake that is every bit as decadent as it sounds.