Dry-Ageing & Butchery
We dry-age our meats in-house, carefully controlling temperature and humidity to develop depth of flavour. Whole-animal butchery allows us to honour every cut and reduce waste.
Our Kitchen Team
Meet the Chefs
The kitchen at Refined Menu is led by a team of chefs who bring together contemporary technique and deep respect for New Zealand's seasonal produce. From our Dunedin restaurant, they craft a menu that changes with the seasons and celebrates the best of local ingredients.
- Head Chef: Aroha Campbell
- Location: 41 George Street, Dunedin Central, Dunedin 9016, New Zealand
Head Chef
Aroha Campbell
Aroha Campbell leads the kitchen with a focus on seasonal New Zealand ingredients and refined technique. Her cooking is rooted in the landscapes of the South Island, where she grew up foraging and fishing. After training in Auckland and working in Melbourne, she returned to Dunedin to open Refined Menu, bringing a contemporary edge to classic New Zealand cuisine.
Aroha's menu changes with the seasons, highlighting ingredients like Bluff oysters, Canterbury lamb, and Otago stone fruit. She is known for her delicate handling of seafood and her ability to balance bold flavours with restraint. Her signature dish, the Southern Ocean Crudo, showcases fresh fish with citrus and native herbs.
"I want every plate to feel like a walk through Otago — familiar, honest, and quietly surprising."
— Aroha Campbell, Head Chef
- Training: Auckland and Melbourne
- Signature dish: Southern Ocean Crudo
Sous Chef
Liam Ngata
Liam Ngata is the sous chef at Refined Menu, specialising in fire-based cooking and butchery. He sources whole animals from local farms and uses every part, creating dishes that are both rustic and refined. Liam's passion for New Zealand produce is evident in his charcuterie and slow-cooked meats.
Liam worked in high-end restaurants in Wellington before joining Refined Menu. He is responsible for the restaurant's dry-ageing program and house-made charcuterie. His signature dish is the Canterbury Lamb Rack with smoked aubergine and native pepper.
- Specialty: Fire cooking and butchery
- Signature dish: Canterbury Lamb Rack
Pastry Chef
Mia Thompson
Mia Thompson is the pastry chef at Refined Menu, creating desserts that celebrate New Zealand's seasonal fruits and native ingredients. Her desserts are known for their balance of sweetness, acidity, and texture, often incorporating elements like feijoa, kawakawa, and manuka honey.
Mia trained in Christchurch and worked in patisseries in Sydney before joining Refined Menu. She is passionate about using local honey and foraged ingredients in her desserts. Her signature dessert is the Feijoa and Manuka Honey Tart with crème fraîche ice cream.
- Specialty: Seasonal desserts
- Signature dessert: Feijoa and Manuka Honey Tart
Our Approach
The Kitchen Philosophy
The kitchen at Refined Menu is guided by a simple principle: cook with what the land and sea provide at their peak. We work closely with local farmers, fishers, and foragers to source the best ingredients Otago has to offer. This means the menu changes frequently, reflecting the rhythm of the seasons.
We use ingredients like Bluff oysters in winter, asparagus in spring, and stone fruit in summer. Our relationships with suppliers are built on trust and a shared commitment to quality. We minimise waste by using whole ingredients and preserving surplus for later use.
Craft in the Kitchen
Technique and Craft
Fermentation & Preservation
Seasonal vegetables are fermented, pickled, and preserved to extend their life and add complexity. These techniques bring bright acidity and umami to dishes throughout the year.
Smoking & Wood-Fired Cooking
Our wood-fired oven and native-wood smoking add a subtle smokiness to many dishes. The gentle heat of the fire brings out the natural sweetness of local produce.
Beyond the Plate
The Kitchen and the Evening Experience
At Refined Menu, the kitchen is the heart of the evening. After dinner, guests can continue their night in our real physical casino, where poker, roulette, and blackjack tables offer face-to-face play. The chefs' commitment to quality extends to every part of the experience, ensuring a seamless transition from dining to entertainment.
The casino is a real, physical space inside the restaurant, not an online platform. Guests can enjoy a cocktail at the bar before moving to the gaming tables. The kitchen remains open late on weekends to serve small plates to casino guests.
Taste the Craft
The best way to appreciate our chefs' work is to dine with us. Visit Refined Menu at 41 George Street, Dunedin Central, and taste the seasonal menu for yourself.
Book a Table41 George Street, Dunedin Central, Dunedin 9016, New Zealand