Quarter Acre

Launching this December is Quarter Acre, the brainchild of New Zealand-native chef Toby Archibald, whose credentials include training under chefs at Michelin-starred restaurants such as The Greenhouse in London, England, and Cafe Boulud in both New York City and Toronto, Canada. As such, Archibald intends to draw on his experience by offering Michelin-level food and service without the stuffiness often associated with upscale dining. The menu will feature contemporary global cuisine utilizing local as well as internationally sourced ingredients, with an emphasis on seafood and meat from New Zealand and Australia. Expect to see dishes like smoked beef tartar, confit lamb belly sticks, kingfish and coconut ceviche, banana leaf grilled cod, and hay roasted chicken. Wines from Australia and New Zealand will also be highlighted.