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Otago, Invercargill, and Stewart Island Restaurants
Dunedin has the area's highest concentration of good restaurants. Seafood is a big player, in part because of Dunedin's coastal location but also because of its proximity to Bluff, the home of New Zealand's great delicacy, the Bluff oysters. Many of the least-expensive options are café-like Asian restaurants; these tend to close
Dunedin has the area's highest concentration of good restaurants. Seafood is a big player, in part because of Dunedin's coastal location but also because of its proximity to Bluff, the home of New Zealand's great delicacy, the Bluff oysters. Many of the least-expensive
Dunedin has the area's highest concentration of good restaurants. Seafood is a big player, in part because of Dunedin's
Dunedin has the area's highest concentration of good restaurants. Seafood is a big player, in part because of Dunedin's coastal location but also because of its proximity to Bluff, the home of New Zealand's great delicacy, the Bluff oysters. Many of the least-expensive options are café-like Asian restaurants; these tend to close early, around 9 pm. Locals don't usually dress up or make reservations for anything other than the most exclusive establishments.
Invercargill has a more limited selection of mostly moderately priced restaurants. Stewart Island has a reasonable selection considering its location, but in winter some places limit their hours or close.
A spacious dining room done in wood and brick offers a supersize menu with more than 100 dishes. Popular choices are Stewart Island blue cod, lamb shanks, prawns, pan-seared venison, and Bluff oyster dishes. The wine list includes mostly New Zealand wines, with the occasional European bottle for the stubborn. The outdoor garden bar is a perfect place to enjoy the Southland sun with a glass of wine; forget driving and make use of a courtesy vehicle for pickup/drop-off within Otatara and Invercargill city.
379 Dunns Rd., Invercargill, Southland, 9879, New Zealand
Influenced by the flavors of northern India (and the kitchen of founder Sukhi's grandmother) this family business began in Dunedin and now has restaurants spanning the country. Spacious and modern eateries offer traditional cooking methods; warm hospitality and generous portions keep diners coming back. The display of lamp shades covering one wall is an odd decorative choice given the lack of embellishment elsewhere, but an open fireplace adds a nice touch during winter. There's a good selection of Indian beers and an excellent choice of wines that complement the dishes. Reservations are a good idea, but not an absolute requirement.
11 The Crescent, Invercargill, Southland, 9810, New Zealand
You could easily walk past this stylish place, tucked inside a shopping courtyard. The kitchen employs bounty from the nearby bush and sea paired with inventive sauces and sides. Share a "rummage board" (tapas-style plate loaded with seafood, chorizo, olives, cheese, and crusty bread) with friends while you ponder the menu. Terra-cotta, brick, and river stone give off an urban-chic-meets-Tuscany vibe.
11 Courville Pl., Invercargill, Southland, 9810, New Zealand
This enormously popular restaurant on the way to Oreti Beach (past the airport) is a local favorite. Ziff's does steak, blue cod, chicken, and pasta, and customers love the home-smoked salmon and the venison hot pot. The establishment provides a free courtesy shuttle from Invercargill and environs, so you can indulge in their excellent wines and cognacs, too. Breakfast is served until 2 for late sleepers.
143 Dunns Rd., Invercargill, Southland, 9879, New Zealand
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