This friendly, funky upstairs venue is named after the country’s unique seabird. The husband and wife team fashion a concise menu that showcases seasonal ingredients from Otago and New Zealand. Most dishes are meant to be shared and often feature bold flavour combination. Monkfish bites make a great snack. The signature Royalburn lamb neck is slow-roasted to perfection, delivering deep, rich flavour and fall-off-the-bone tenderness.