Opening today (21 July) 33 South, at 33 Lorne Street, in the CBD the restaurant is offering casual breakfast catch-ups, working lunches, after-work drinks, celebrations and relaxed dinners.
Drawing inspiration from Aotearoa's landscapes, the restaurant pairs natural textures and warm materials with bold contemporary touches, creating a space that feels both distinctly New Zealand and unmistakably RED.
The restaurant is led by Chef Mo Arun, whose three decades of culinary experience across New Zealand and the Pacific have shaped a menu that showcases premium ingredients sourced from across New Zealand, from Southland wild venison and Canterbury pork to sustainably sourced seafood and native herbs including horopito and kawakawa.
Signature dishes are complemented by an extensive selection of New Zealand wines and creative cocktails with a distinctly Kiwi twist, crafted using premium New Zealand spirits from Scapegrace Distillery, Cardrona Distillery and Pōkeno Whisky, alongside ingredients such as mānuka honey, feijoa, kiwifruit and locally sourced botanicals. Every sip reflects the same philosophy as the kitchen: celebrating provenance, seasonality and the unique flavours of Aotearoa.