The combination of unrivalled, pristine marine environment and nutrient rich waters delivers the plump, juicy and creamy that give us the
unique oysters that the New Zealand restaurant scene
has come to rave about.
Top restaurants creating with Te Matuku Oysters
Want to join this amazing list of restaurants?
Why is Te Matuku Oysters fast becoming the oyster of choice for top resturants nationwide?
Te Matuku Oysters are fast becoming the oyster of choice in New Zealand's tops restaurants, we attribute this to our sustainable farming methods and live delivery - where else can you have oysters pulled from the water that morning to serve that evening?
"The Te Matuku oyster farm is situated in a lovely little bay, it has no intensive farming behind it, so all the run off is absolutely clean and it means that these oysters are in such fat, healthy and good condition."
- CLARKE GAYFORD
creator and presentor of Fish of the Day
“Love Your oysters! For me it’s always a simple decision for sourcing. Is what i’m using the best i can get? My job as a chef is easy when i can work with amazing products! the better the raw ingredient the less i have to do, and the end goal of pleasing guests is easily realized!
Everything is better here [than in New York]. I love Cloudy Bay clams, the Te Matuku oysters from Waiheke. The seafood is crazy awesome. And while those Te Matuku oysters can be served classic mignonette-style, or alongside a punchy horseradish granita, just wait to see what Matt does to them with the Josper charcoal grill and accompaniment of smoked bone marrow.”
- MATT LAMBERT
THE LODGE BAR
What do you get when you mix a master sommelier, a Michelin star chef and one of New Zealand’s most loved clothing brands together, a not to be missed dinging experience.
MATT LAMBERT is a chef of international acclaim Based in New York city. Currently working on multiple projects in the U.S and The Lodge Bar in New Zealand. Born and raised in New Zealand, Lambert’s. food draws on his Kiwi upbringing, and his passion for the incredible produce, coupled with a modern innovative approach to technique.
Chef Matt Lambert created a menu boasting house-made spaghetti with pork sausage, tomato and basil; the Gunner’s game pie; a creative selection of Te Matuku Oyster preperations, to name a few. The focus is on utilising locally sourced fresh, seasonal produce and allowing the quality of food to shine through both modern and traditional techniques, stunning presentation and attention to detail.
“I thought the concept of the menu was awesome; I loved the thought of cooking back home, particularly using New Zealand products in their purest state closest to the source,” Lambert says.
THE OYSTER INN
The Oyster Inn was founded in 2012 by Jonathan Rutherfurd Best and Andrew Glenn, close friends of Josh & Helen.
Winner of numerous culinary awards including Metro Magazine's Best Destination Award, The Oyster Inn continues to be a favourite of locals and island visitors alike.
Josh has been a chef for 30 years and his pedigree comes with impeccable credentials, having worked in London, New York, Los Angeles and Melbourne for Gordon Ramsay. In New Zealand he became a well-known face on television as a MasterChef New Zealand judge.
Helen has loved cooking from an early age and undertook an evening course at the French Culinary Institute when she lived in New York while working for Merrill Lynch. For Helen finally owning a restaurant is something she once thought would only be a dream.
“At The Oyster Inn we’re so lucky to have one of the world’s best oyster farms literally on our doorstep. We love that they can be harvested in the early morning, shucked and served for our guests to enjoy my midday. You can’t beat that for freshness.
Te Matuku oysters are incredibly consistent in size and flavour, the feedback we get from our guests is exceptional.”