Goat

A MICHELIN Bib Gourmand in the MICHELIN Guide 2026 and Two Hats in the Cuisine Good Food Guide 2026 put GOAT in rare company, but the appeal is refreshingly direct: regional Indian cooking handled with care, confidence and a sense of discovery.

Book ‘Leave It to the GOAT’ and the kitchen takes charge with a four-course chef’s journey through multiple regions of India. Chef-owner Sid Chopra, born in Delhi, built his reputation over years in leading Auckland kitchens, including a long stretch at Prego, before opening this small Wyndham Street restaurant. The room is warm and intimate, set in a heritage space that suits a chef-led tasting rather than a grand dining-room performance.

Cuisine singled out dishes including Matthi Chole, Meen Manga Curry made with trevally, and Thandai Tres Leches, which says plenty about the range: grounded, coastal, sweet, textural. Add an inventive cocktail programme and mains generally around NZ$26–$39, and the Bib Gourmand value feels tangible.