2017 Participant: Table @ Nice Hotel & Rendezvous


Plate of Origin Dish and Hero Ingredients Coastal Spring Lamb & Biogreen Organics – popcorn shoots and micro raddish


Rendezvous Restaurant and bar is located in the lovely Summer Hill Shopping Centre, a short 10 minute drive from the centre of Palmerston North. With plenty of easy access parking and beautiful views of the Manawatu Ranges, Rendezvous Restaurant and bar creates a warm and welcoming environment. Rendezvous caters for all styles of dining whether you’re after a coffee and a slice, an enjoyable dining experience, or a place to host your next function. With a sophisticated blend of European and Mediterranean cuisine this is the place to go.

CHEF | Jason Bates

Palmy  born and raised Jason Bates has been chef for the 17 years. Jason worked at Aqaba Restaurant as Sous Chef before being promoted to Head Chef. More recently employed as Senior Sous Chef at the Hotel Coachman under Mark Harman before joining Rendezvous Restaurant and Bar.


Table at Nice Hotel is an award-winning restaurant considered to be one of New Plymouth’s finest. A destination in its own right, Table offers international cuisine with a kiwi twist. The hotel’s personality flows through to the dining spaces delivering uncomplicated elegance into a number of private rooms and a tropical garden oasis with an outdoor fire for the winter months. The restaurant and New York style bar are great for a variety of occasions including intimate or group dining, weddings and events, after work drinks or daytime coffee catch-ups.

CHEF | Shaun Martin

fullsizerender-57Shaun Martin has been at Table @ Nice Hotel for 10 years, and Head Chef for more than five of these. Born and bred in Taranaki, Shaun is excited to to represent his home region in the 2017 Plate of Origin competition.

Taranaki was recently judged one of the world’s top regions to visit by Lonely Planet, with a number of its eateries making the grade. Sitting beneath a picture-perfect mountain, the region’s world class dairy sector has emerged from this lush volcanic landscape, as has an ability to grow just about anything. Both factors have influenced the region’s cuisine, with exquisite cuts of meat, diverse dairy production and locally grown produce featuring strongly, with fresh fish and rich stocks of kai moana adding to the wonderfully diverse array of taste experiences. Through its cuisine you’ll experience Taranaki’s laid-back coastal culture, its innovative heart, and its legendary spirit of hospitality.

Taranaki’s tipples of choice are craft beer and coffee, and both are brewed to perfection, generally organically, and exported around the world, along with almost all of the region’s food production.

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