Further along the waterfront, in the glittering Commercial Bay shopping center which sits in the heart of Auckland, is Ahi (which means fire in te reo Māori). Chef Ben Bayly not only sources ingredients from around New Zealand but from the restaurant’s own organic kitchen garden. On the menu are wild-shot red deer and wallaby tartare, made with meat from wild wallabies hunted in the South Island.

Don't be put off by its incongruous location inside a CBD shopping mall, Ahi delivers an unexpectedly upscale dining experience. Headed up by multi-award-winning TV chef Ben Bayly, the menu is unashamedly Kiwi, showcasing high-quality regional produce, such as wagyu from Canterbury and crayfish from Southland, imaginatively paired with sides like coal-baked beetroot and pickled pikopiko (a native fern). Not only is the food exquisitely presented (you'll take a lot of photos), but it's also served in a lovely, light-flooded space full of native timber with views of Auckland Harbour.

In Commercial Bay, the floor-to-ceiling windows at both Origine in the northwest corner and Ahi on the northeast offer views of the Ferry Building and beyond to boats zipping in and out of port. Origine nails the French brasserie remit, and has a fabulous wine list categorised by French regions. From the te reo Māori for ‘fire’, Ahi tells the New Zealand food story deliciously and supports regenerative agriculture in doing so, both with organic vegetables and fruit from its own kitchen garden and produce handpicked from suppliers that care deeply for land, sea and people.

Ahi translates in Te Reo Māori to fire, and according to head chef and owner Ben Bayly, fire is the heart of the kitchen and without fire we are not human. With a carefully thought out menu celebrating New Zealand food and ingredients, Ahi is a destination for the food lovers with breathtaking views looking out to the Ferry Building and Waitemata Harbour. Each dish is connected to a specific place in Aotearoa, from crayfish soup from Fiordland to wild fallow deer from Marlborough and kingfish from the Tauranga harbour.

Though relatively new to Auckland’s dining scene, Ahi has already firmly established itself as a firm favourite amongst diners. With a firm focus on New Zealand-inspired cuisine, award-winning Kiwi chef, Ben Bayly proudly serves up the best of our country from their stunning premise at Commercial Bay. Ahi, which means fire in Te Reo Māori gives a nod both to the kitchen and the passion that drives their team to serve up an unforgettable dining experience – and that they do.

In the glittering Commercial Bay shopping centre right in the heart of Auckland, is Ahi (which means fire in te reo Māori). Chef Ben Bayly — who also runs the exceptional restauarants Aosta and Little Aosta in Arrowtown near Queenstown — not only sources ingredients from around New Zealand but from the restaurant’s own organic kitchen garden. On the menu are wild-shot red deer and wallaby tartare, made with meat from wild wallabies hunted in the South Island.

A popular destination in a striking corner site in Commercial Bay, Ahi is owned by acclaimed Kiwi chef Ben Bayly and hospitality veteran Chris Martin. Ahi is the word for “fire” in Māori, and the restaurant encapsulates New Zealand cuisine – its native ingredients, local produce, seasonality and famed hospitality. In the kitchen, Bayly puts a modern spin on traditional Māori cooking techniques and pays homage to Aotearoa heritage.

Regardless of the occasion, Ahi is a restaurant set to impress. Over lunch, we suggest you opt for the set menu, which provides a concise offering of the revered cuisine for which this Commercial Bay restaurant is known. The Cambridge asparagus with bresaola, mushroom and hollandaise is a virtuous start to any meal, paving the way for Ben Bayly’s famed wild red deer striploin — one of our favourite game dishes in the City.

AHI Restaurant was another stand out – the streamlined, elegant yet deeply comfortable space (note the gorgeous eucalyptus coloured velvet chairs and parched terracotta leather banquettes) really allowed the exciting , textural food to do the talking. And boy was is full of fascinating insight. Ahi’s kitchen technique was blissfully onpoint, I cannot express that strongly enough.

I'd be lying if I said I hadn't heard people say Ahi is overhyped because of Ben Bayly's celebrity chef status. I'd also be lying if I told you that I knew who the heck Ben Bayly was before I paid my first visit to his newly opened restaurant in Commercial Bay. Walking into Ahi with a completely neutral lens, I walked out absolutely adoring the living shit out of it.

Ahi is a spectacular restaurant that celebrates the best of New Zealand cuisine, using organic and locally sourced ingredients. The menu is created by award-winning chef Ben Bayly, who showcases his creativity and skill in every dish. The dishes are inspired by classic French technique, but with a twist of Kiwi flair and innovation.

A true garden-to-table restaurant, expect innovative, delicious locally sourced NZ cuisine from well-known chef Ben Bayly, served up in an exquisite dining room with on-point service. With fruit and vegetables grown in the Ahi Garden (we're not kidding, it's even got its own Instagram) Ahi is an absolute class act.

Ahi represents the New Zealand's food story within a bustling, sophisticated environment at Commercial Bay, in central Auckland. Overlooking Auckland's waterfront, the menu changes according to season and pays particular attention to indigenous ingredients.

The Grove topped the list of New Zealand's best fine dining restaurants in and was followed by four other restaurants in Auckland: Sails, Ahi and Sidart in the CBD, and Tantalus Estate Restaurant on Waiheke Island.

Level 2, Commercial Bay, 7 Queen Street, AucklandOpen: Monday to Sunday (12pm to 10pm). Hot-smoked Japanese quail with cauliflower, garden seeds, ginger nut stuffing and Brussels sprouts. Photo: Ahi/Instagram

Ahi in downtown Auckland's Commercial Bay remained a fixture on the Iconic Auckland Eats list, having been featured every year since both started in 2020.