Top spots for July
Canterbury is full of special venues offering a unique sense of space. From tapas to gastro pubs, community restaurants to sustainable cafés.
FLAX & CO.
Located in the leafy Prestons, Lakeside, FLAX & Co. offers a contemporary take on casual dining. Built around fresh, locally sourced ingredients and a welcoming atmosphere, it celebrates quality without pretension. Many menu items may feel familiar, but everything is made from scratch, from cakes and scones to pizza dough, hummus, and slow-cooked New Zealand lamb.
“We loved the casual Kiwi approach to life. We wanted to take casual and step it up a notch. FLAX & Co. is premium casual dining.”
The space is modern and open-plan, with high ceilings and an abundance of natural light and warmth from the sun. The offering also transitions seamlessly from day to night.
“When we first took over the space, we added lots of different textures, worked extensively on the lighting, used a calming colour palette, and built layers into the design.”
The venue has also become known for its community events, including wine tastings and food-pairing evenings that bring neighbours together while showcasing some of the region’s outstanding producers.
“We love hosting events because it’s great to have a reason to get out and try something new with people we love. It’s also an opportunity to connect with your local community and maybe meet a neighbour you have never met before!”
Its peaceful location, overlooking the lake, is perfectly matched by the food and drink on offer.
THE DUBLINER
In the heart of Methven, The Dubliner blends authentic Irish hospitality with a strong sense of its roots in New Zealand. Housed in the town’s former post office, the building retains much of its original character, from the old safe room to the original open stone fireplace, creating a venue that is as memorable as the food it serves.
Lovingly restored, the gastropub is full of charm and personality, with a menu built around local ingredients, seasonal produce, and a carefully curated selection of craft beer, spirits, and wine.
“Yes, you can come and have a few drinks and soak up the mountain views after a day at the hot pools, hiking, riding, or skiing. But you can rest assured you will always get a great meal. The food is a very important part of what we do, and we pride ourselves on serving top-notch food.”
The blend of local Kiwi and Irish influences have informed the menu, from free-range pork, leek, and fennel sausages with colcannon mash to Nana Andrews’ Corned Beef, a cherished family recipe served with creamy mash, braised carrots, cabbage, and rich gravy. The menu has proven popular with both locals and visitors, with dishes such as Irish stew with mash and Cheddar dumplings made using local ingredients and regional flavours.
“When people are travelling to New Zealand, they can enjoy the comforts of a cosy Irish gastro pub but also enjoy the best beer, wine, and produce that we have on our doorstep.”
UNTOUCHED WORLD KITCHEN
Untouched World Kitchen is a place to slow down, gather, and eat well. It invites you to take a break and settle in. The Roydvale Avenue café combines earthy hues and natural materials that make the space feel grounded from the moment you arrive. There’s locally roasted coffee in hand, the crackle of the fire in winter, and a native garden just outside to sit in and breathe.
The menu follows the seasons, shaped by what’s available and thoughtfully sourced. Brunch might be the karaage fried chicken eggs Benedict or smashed avocado on charcoal bread. Lunch could look like crispy beef roti or pan-fried salmon with cauliflower purée. Every dish is built around a zero-waste mindset that starts long before it reaches the plate. Whatever your taste, there will be something to suit you.
At the menu design stage, waste is mapped out, and ingredients are planned and bought in ways that cut excess and reduce packaging. Even the coffee carries more than meets the eye. Ethically sourced and locally roasted here in Christchurch, this is coffee that’s good for everybody and supports a more sustainable approach to everyday dining.
At Untouched World Kitchen, eating well and wasting little are one and the same.
CURATOR’S HOUSE
There are few Christchurch restaurants as enduring as Curator’s House. Nestled within the Botanic Gardens, the heritage venue has spent more than 25 years serving Spanish-inspired cuisine, building a loyal following along the way. Today, it is led by a trio of women who are familiar faces to regular diners: owner-operator Jackie Garcia, head chef Victoria “Vikki” Liptrot, and front-of-house manager Alba.
This winter, Curator’s House is embracing the season with cosy open fires, seasonal dishes, and warming spiced mulled sangria. New midweek specials include an early bird lunch and dinner menu, while a festive midwinter Christmas menu for groups is already proving popular.
The menu remains firmly rooted in the restaurant’s garden-to-plate philosophy. Produce is harvested from the demonstration vegetable garden behind the house, inspiring dishes that celebrate seasonality and sustainability. Spanish family traditions also play a key role, from award-winning chorizo and paella to tapas designed for sharing.
Head chef Vikki, who trained at Rick Stein’s renowned Seafood Restaurant, brings a wealth of experience and a passion for organic produce. Looking ahead, Curator’s House will host garden-to-plate workshops and Spanish wine evenings, continuing its long tradition of bringing people together through food.