2017 Participant: Victoria Street Bistro & Table 188


Plate of Origin Dish and Hero Ingredients Takapoto Farm beef & Lenny Prinz Pink Oyster Mushrooms

Victoria Street Bistro

An impressive husband-and-wife team, Andrew and Julia Clarke, runs Victoria Street Bistro. Andrew is the chef while Julia oversees front-of-house and together they have created a class act, delivering creative food and seamless service in a stylish but relaxed setting. Chocolate–hued walls, booth seating and a sparkling chandelier provide a cosy ambience in this large, busy bistro. The food is innovative, judiciously employing flavours from other cuisines, with an element of surprise through unexpected ingredients and clever flavour combinations.

CHEF | Andrew Clarke

To broaden his abilities, Andrew spent a number of years in Melbourne working under celebrity British chef Justin Derrick in the Marque Hotel and as Chef de Partie in Treasury Restaurant at the Sebel.

Since opening Victoria Street Bistro, Andrew has won the 2011 Mercedez Benz Great Waikato Food Challenge and has also taken out the title of Supreme Winner in the 2015 Matariki challenge. Andrew has made the national finals of the Monteith’s Beer and Wild Food Challenge a total of five times, winning the national title for the last time in 2014.

Cuisine Magazine has awarded Andrew and Victoria Street Bistro a Chef’s Hat in both 2013 and 2015 and two hats in 2016, whilst also naming Victoria Street Bistro as New Zealand’s best regional restaurant in 2013 and runner up in 2016.


Table 188 Kitchen & Bar boasts a modern contemporary dining experience located in Palmerston North. The small boutique eatery has very quickly acquired a large following in the region. At Table 188 you can enjoy intimate dining areas, a bar and an alfresco summer outdoor courtyard, along with a seasonal menu based on ingredients sourced from local farmers, suppliers and butchers to ensure the highest quality food.


CHEF | Ryan Marshall

Head Chef and Co-owner Ryan is an award winning chef, receiving the Manawatu Chef of the Year Award in 2013 and 2014. Brought up on a farm in the Rangitikei and having worked around the North Island for 10 years gives Ryan a broad knowledge of the hospitality Industry. He strives on providing the whole dining experience at Table 188, serving modern European food with a classical twist and unique flair puts them out and in with the best.

Fertile soils and a long-standing farming heritage mean the Hamilton & Waikato region is renowned for its agricultural industry, so it should come as no surprise that it’s also home to a range of gourmet experiences. From Hamilton’s award-winning fine dining restaurants to the growing number of food-focused markets and events, combined with an array of top-quality artisan producers including cheese, ice cream, tea, craft beer and fresh produce, the region is a foodie’s heaven.

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