Edition 03 | July 2026

Welcome back to at the table.

June has been a month of reflection, celebration and looking ahead.

We were incredibly honoured to be included in the inaugural Michelin Guide New Zealand selection; a milestone that recognises not just our team, but the growers, producers, winemakers and artisans whose work inspires everything we do.

As always, our menus continue to evolve with the seasons. This month we're sharing one of our favourite dishes and a special bottle we've been fortunate enough to open from our cellar.

Thank you for joining us on the journey. Whether you've visited once or have become a familiar face around the restaurant, we're grateful to have you with us.

We hope you enjoy this month's edition of at the table.

A Milestone Worth Celebrating

This month marked a proud moment for our team as Toast & Oak was recognised in the Michelin Guide's inaugural selection for New Zealand.

To be included alongside some of the country's finest restaurants is an honour and a reflection of the passion, dedication and care our entire team brings to the restaurant every day.

From our chefs and front-of-house team to the growers, producers and winemakers we are privileged to work with, this recognition belongs to everyone who has been part of the journey. We're incredibly grateful to our guests for choosing to dine with us and for supporting what we do.

While we're proud of this milestone, it also inspires us to keep learning, refining and striving to create even more memorable experiences around the table.

What We Opened This Month

Prophet's Rock Pinot Noir 2006

Some wines are worth waiting for.

Nearly two decades in the bottle have transformed this Prophet's Rock Pinot Noir 2006 into something beautifully nuanced. The vibrant fruit of its youth has evolved into layers of dried cherry, forest floor, wild herbs and gentle spice, with silky tannins and remarkable freshness that speak to both the vineyard and the wine's exceptional ability to age.

We've poured it alongside our Fungi course; an immersion into the forest floor of Otago. Together, the wine and dish celebrate the landscape of Central Otago, where time, place and craftsmanship come together in every glass and every bite.

Thoughts From Paul, winemaker at Prophet's Rock:

" (2006 was) warm growing season with a more than classic hot and dry Central Otago summer - a real scorcher at times. The last weekend of January, we had three days in a row that hit 40°C. 2006 was one of only two seasons where we picked the Home Vineyard entirely in the month of March (the last week). Harvest conditions were great with no difficult weather, and picking in the morning was important. The young wines had a present natrual structure that took some time in barrel (two winters), and in bottle (several years), to integrate and harmonise with the wine. An unusual vintage that yielded wines with a lot of personality..."

A Moment on the Menu:
Fungi Course

An exploration of the forests of Central Otago.

Our Fungi course is a selection of earthy, umami-rich mushrooms from our local growers, Tim & Ethan of Remarkable Fungi. This is paired with the resinous freshness of foraged Douglas fir pine glacé and a rich vegetable demi-glace.

The experience is completed with a warm, spiced mushroom tea, capturing the aromas and flavours of the forest in every sip.

We Look Forward to Welcoming You

From our team to yours, thank you for following along and supporting what we do.

We can't wait to share the season ahead with you.

We'll see you at the table,

The Toast & Oak Team