With just eight seats wrapped around an open kitchen, The Green turns dinner into an intimate conversation between chef, produce and guest. Chef Karl Martin-Boulton draws almost entirely on the Waikato for inspiration, working closely with local growers, farmers and artisan producers to build a tasting menu that can change from day to day. Seasonal vegetables, seafood, meat, and foraged ingredients are treated with imagination, while the counter format allows diners to watch each course come together before their eyes. Small, personal and deeply rooted in its region, The Green offers a compelling expression of contemporary Waikato dining.