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Paris Butter NZ

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Paris Butter NZ

New Zealand elevated dining inspired by memories and travel of Nick Honeyman and Zennon Wijlens.
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22/01/2026

Young Industry Table 🔥

The concept is simple.
This is our way of giving the next generation of hospitality professionals the chance to experience Paris Butter.

Each week, one table is reserved for young people working in the industry to enjoy our 8 course Evolution menu for $100 per person. This is not a giveaway, but an act of hospitality and a way to help inspire what comes next.

Terms and Conditions

One table available each week
Tuesday nights only
The table is for two guests
Proof of current employment in the hospitality industry is required
Bookings must be made through Paris Butter’s Instagram
All bookings must be approved by management

24/11/2025

We are beyond grateful to be included once again in , a global guide celebrating the world’s finest dining experiences.

Compiled by world-class reviewers, guides, and diners, this highly respected list represents the best of the best in the culinary world. With a score of 91/100, we’re incredibly proud to now be ranked #91 in the world, placing us in the top 9% of restaurants worldwide.

This recognition is a true testament to the dedication and passion of everyone who has been a part of our little restaurant, past and present. Every day, the team works to make Paris Butter better than the day before, and we couldn’t be more proud of them.

To our amazing guests, thank you. Your support, trust, and love for what we do inspires us to keep pushing, keep learning, and keep raising the bar. This achievement is as much yours as it is ours.

Here’s to more unforgettable dining experiences ahead.

05/11/2025

Paris Butter x NOBUO
This November, we welcome Michelin-starred Chef Nobu Lee of NOBUO Taipei, formerly from famous three hatted Auckland restaurant Clooney, joining Zennon Wijlens and the Paris Butter team for a two-night collaboration celebrating creativity, culture, and connection.
🗓️ 25 & 26 November 2025 💰 $325 per person | Optional pairing 🍽️ Snacks + 6 courses
An unforgettable meeting of minds, elegant, expressive, and unmissable.

15/10/2025

FOH Legends Wanted
We’re looking for passionate, professional Front of House stars to join our award-winning team.

If you love creating memorable dining experiences and want to learn from some of the best in the business, this is your chance.

Casual role: 1–2 evening shifts per week

Family meals included

Fine dining experience preferred, but attitude is everything

Email - [email protected] to apply

08/10/2025

Sold out.
Our collaboration with New York’s Michelin-starred has officially sold out, thank you to everyone who booked so quickly.
Chef and partner will join and the Paris Butter team for two unforgettable nights, bringing a modern Manhattan edge to our creative New Zealand dining.
Make sure you’re on our waitlist in case a spot opens up, and join our mailing list to hear about future collaborations first.
📅 23 & 24 October

03/07/2025

We’re searching for a unicorn.
Our incredible Restaurant Manager Ben is off to chase new adventures overseas after four amazing years. Now we’re on the hunt for someone exceptional to lead our front-of-house team.
You’ll have hatted or Michelin-starred experience, strong beverage knowledge (wine, pairing, cocktails), and know how to lead with warmth and confidence.
Sound like you? Or someone you know?
Email [email protected] — we’d love to hear from you.

23/05/2025

An amazing experience for both of our teams and guests to have over the incredibly talented and behind restaurant in Jarkata, one of the 🔥,the flavours were both electric and inspiring, see you again soon.my friends 🙏🏻🇮🇩🇳🇿

11/05/2025

An important part of our ethos—and something we hold close—
is having our chefs present each dish to the guest.

Whether it’s Head Chef or one of our junior team,
we believe every chef should feel confident sharing their work.

It’s a quiet moment of pride as each plate leaves the pass—
one of the many small details that make the experience feel personal.

06/05/2025

For the first time ever, one of Asia’s 50 Best Restaurants is coming to New Zealand.
We’re beyond excited and humbled to welcome Chef and F&B visionary from multi award winning restaurant to Paris Butter for a very special two-night collaboration.

Together, we’ll be serving a menu that celebrates Indonesian flavours through the lens of memory, journey, and childhood—an ethos that beautifully aligns with our own approach to storytelling through food.

When our chef met Hans and Budi at the Ubud Food Festival last year, the connection was instant. Six months of planning later, this unforgettable experience is finally happening and trust us, you do not want to miss it.

Dates: 21st & 22nd May
Menu: Snacks + 6 courses
Price: $295 per person
Wine Match (optional): $145pp

29/04/2025

Meet the Team: Sous Chef Liam
Liam joined us at the start of 2025 and has quickly made his mark— building our flavour profiles and dish ideas portfolio, sparking new ideas into our fermentation programme, and taking out “Best Staff Meal” at the last team party. A legend in and out of the kitchen. Next time you’re in, say hey!

22/04/2025

A few happy snaps from our collab with the legends at

From pick-up to drop-off, this was truly one for the books. The energy, passion, and dedication these guys brought to the kitchen and dining room was everything a great collab should be.

For us, there are two non-negotiables when it comes to events like this:

Fun – for our teams, for each other, and most importantly, for our guests.

Inspiration – and the O.MY crew delivered it in spades.

Huge thanks to the lads for an unforgettable week. Until next time! 📸

21/04/2025

The Duck Tray
A celebration of the whole Cambridge duck, served in multiple stages.

We begin by presenting the dry-aged duck crown, aged for 16 days, roasted, and glazed with Szechuan, fennel seeds, and fermented honey. The legs are confit, seasoned with duck garum, and crumbed in an onion granola. While our guests enjoy the duck leg and sip on a rich duck tea made from the roasted frames, the crown returns to the kitchen to be carved and plated as the main course of the night.

This final dish is served with XO carrot and an onion jus seasoned with blackberry kombucha.

Address

166 Jervois Road, Herne Bay
Auckland
1011

Website

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