The restaurant’s logo, a native pōhuehue vine, represents the twining together of the chefs ' food experiences. McCarthy’s genuinely local and seasonal menu takes cues from all over: he loves cheese and sourdough bread, and will also be cooking with exciting ingredients like octopus, goat milk, seaweed and sago. The intimate supplier relationships he’s developed during his time as a chef will give a sense of time and place. Open from Wednesday to Sunday, the couple are taking a no-waste approach at Lillius by offering only three or five-course menu options, favouring whole beasts and underused species, and using plants from root to tip.
Dinners Wednesday to Saturday evening from 6pm
Lunches Friday to Sunday from 12
Lillius - Metro Top 50 2018
19 Khyber Pass Rd Eden Terrace Auckland Nouvelle Zélande