Co-flounder Tom Hishon himself often ventures out on the fishing boats to oversee the ethical practice of gathering food from the sea. The stunning NZ yellow belly flounder with capers and curry leaves is line caught in our very own Kaipara Harbour. From ocean to orifice, Tom is with us all the way creating a real down to earth experience showcasing New Zealand cuisine. This inner city crowd favourite oozes a buttery marinade, a salty pinch from the capers and crunchy edged curry leaves. I found myself celebrating kiwi culture and feeling proud of what we do have in our very own Aotearoa. This is one dish and destination I recommend to all my local hoa and international friends alike. NOTE: This dish is made with delicious seasonal produce that changes throughout the year based on availability.