Your Nose to Tail Restaurant Guide

Ribeye is one of the most popular cuts of meat on most New Zealand restaurant menus and for good reason! Professional chefs know their way around a cut of meat and it’s guaranteed to be cooked to perfection – so what if the next time you opened your menu, you put that same faith in your chef to perfectly prepare a less traditional cut?

July is Nose-to-Tail Month, a time to look beyond the classic cuts of meat and enjoy other edible (and delicious!) parts of the animal. In eating from the head to the tail, you’re not only exploring tasty, nutritious new foods but also helping minimise waste in food production and ensuring the animal is fully appreciated.

If you’re hesitant to dip your toes into the world of cooking secondary cuts and offal, a great first step is heading to the professionals! There are plenty of incredible restaurants around the country that serve exciting dishes, so consider this your definitive dining guide for July – our roundup of the best Nose to Tail dishes in the country.

Jaba Grill and Bar, Christchurch

Charcoal Roasted Beef Bone Marrow Garnished with Smoked Rosemary, Served with Homemade Foccia Bread

Bone Marrow is becoming increasingly popular as food-lovers discover the decadent dish - for those lucky enough to live near Jaba Grill and Bar in Christchurch, we’d recommend booking yourself in immediately to try their smokiest starter! It’s the high fat and collagen content of marrow that makes this warm, rich spread perfect for atop homemade focaccia.  

Botswana Butchery, Auckland

North Island Lamb Rack with Buttermilk Fried Sweetbreads

Botswana Butchery is an institution, well known to any carnivorous foodie. For those looking to branch out, next time you’re in their Auckland restaurant be sure to order the lamb rack with a side of Buttermilk Fried Sweetbreads, the perfect accompaniment.

Twenty Seven Steps, Christchurch

Pan Fried Lamb Kidneys on Toast with Crushed Broad Beans, Preserved Lemon, Deep Fried Baby Capers and Lamb Jus

Nestled in one of Christchurch’s coolest little streets, Twenty Seven Steps on New Regent Street has been named in Cuisine Magazine’s National Top 100 Restaurants since 2017 for good reason; you can rest assured that Chef Paul Howell’s Pan Fried Lamb Kidneys on Toast will be cooked to perfection and you may never return to boring toast toppings again!

Big bonus - nutritionally, a serve of kidneys (around 75g) is incredibly good for you. Not only is it a good source of protein, but it’ll also provide almost all your daily iron needs along with selenium and some B vitamins.

Te Rapa Tavern, Hamilton

Slow Cooked Lamb Ribs with Bone Marrow, Curried Couscous, Kumara Crisps, Vine Tomato, Green Tomato, finished with Homemade Bone Marrow Butter.

The phrase ‘melt-in-your-mouth’ has never been more appropriate for this dish created by chef Sujit Kolte at Te Rapa Tavern in Hamilton. Slow cooked lamb ribs that slide off the bone, accompanied by rich bone marrow and bone marrow butter. Decadence in every bite!

Amayjen The Restaurant, Palmerston North

Pressed Lamb Neck with Cauliflower, Curry Granola and Green Tomato

Palmerston North locals have a real treat on their doorstep, with Beef + Lamb Ambassador Chef Andrew May serving elegant and exciting dishes at Amayjen The Restaurant. His Pressed Lamb Neck is a feast for the eyes and the tastebuds; a must-try for any foodie.

Schnappa Rock, Tutukaka

Ox Tongue Bruschetta with Habanero Mustard, Parmesan, Pickled Onions and Micro Greens

On the east coast of Northland, you’ll find Schnappa Rock restaurant where, if the beauty of the location doesn’t impress you, their Ox Tongue Bruschetta certainly will.

"I think it's really cool putting stuff like this on the menu,” says Head Chef, Dean “I believe restaurants create a safe environment for people to try new things and experience the incredible flavours these less common cuts have to offer.”

Town Tonic, Christchurch

Lamb Three Ways; Merino Lamb Loin, Braised Lamb Neck, Red Wine and Mushroom Lamb’s Fry, Minted Pea Puree, Butternut, Broccolini, Puffed Rice, Nigella and Hemp Seeds.

The menus on offer at Town Tonic change with the seasons. The innovative dishes are constantly tweaked and made from fresh, locally sourced produce. They offer a unique dining experience and chef Kanav Khajuria has created the ultimate nose-to-tail dish for July. It features a prime cut of lamb loin matched with succulent braised lamb necks and the more traditional lamb’s fry - the perfect introduction to eating nose-to-tail.