With an emphasis on regionally-produced ingredients, Nelson born and bred head chef Jay Olsen and his passionate team are taking a totally different approach to what has gone before.
We really want to reflect a more New Zealand experience " giving visitors and locals alike the opportunity to discover our unique style rather than following overseas influences.
Open for breakfast and dinner every day, the TMK team understands the role food plays as a catalyst to sharing time together.
For us, it starts with good food that stands on its own rather than hiding behind distracting garnishes or flamboyant plates."
Small Bites and Sharing Plates feature large on the menu and give the opportunity to mix and match, whereas diners wanting something more substantial are well catered for by a range of Feast Plates, all complemented by fabulous local craft beers and wines and warm, engaging service.