At Hillside, chef-owner Asher Boote has built an intimate dining experience around ingredients grown, gathered and produced close to home. The restaurant is meat-free and resolutely seasonal, with multi-course menus shaped by what is emerging from the garden, available from local growers or ready to be foraged. Rather than publishing dishes in advance, Hillside allows each menu to evolve with its ingredients, resulting in food that is inventive without losing sight of flavour. New Zealand wines and house-made non-alcoholic pairings complete a restaurant that feels deeply connected to its surroundings.