Riverstone Kitchen
The mouthwatering menu focuses on organic, locally grown, seasonal produce, offering regional New Zealand cuisine with a few Asian accents (a Thai duck salad, for instance). While the atmosphere in the modern, high-ceilinged space is casual, the food is serious thanks to chef Bevan Smith, who trained in Christchurch and has published four cookbooks. The restaurant is 12 km (7½ miles) north of the center of Oamaru.
