The Musket Room

The Musket Room Restaurant Review:

Chef and owner Matt Lambert obviously built this space with care. Service is soothing and attentive the minute you walk in, bread is baked fresh in a variety of styles, and a quiet composure is evident throughout the restaurant and particularly on the plate. Sommeliers will happily walk you through the thoughtfully crafted list of off-the-beaten-path wines, the majority from Marlborough. Hamachi with wasabi and puffed rice is a study in contrasting tastes and textures. “Red deer with flavors of gin” arrives as a tender, deep-red cut of venison with vermouth and juniper flavored sauces. For dessert, try New Zealand's national staple: Pavlova, delicate with bitter passion fruit and sweetened strawberry.