Origine
Last updated September 23, 2026
The produce at Origine has a shorter journey than most: Ben Bayly’s menu draws on ingredients from the restaurant’s own Ahi Organic Gardens kitchen garden, then sets them alongside New Zealand seafood and meat in a polished French-Kiwi style.
The shared set menu gives the clearest sense of what the kitchen does well. A sample $129 menu moves from freshly shucked Pacific oysters and cold-smoked Akaroa salmon to mains such as Speckle Park eye-fillet or wood-fired Leigh Fisheries line-caught fish with Mills Bay mussels. It is food built for the table rather than for showing off, with the garden produce and local seafood doing much of the talking.
From Level 2 of Commercial Bay, the room looks out across the Waitematā Harbour and the heritage-listed Auckland Ferry Building, which gives the meal a strong waterfront frame. Origine was awarded two hats at the Cuisine Good Food Awards 2024 and included in the MICHELIN Guide New Zealand 2026 as a MICHELIN Selected restaurant.
