From up-and-comers to long-time favourites, several Pōneke hotspots were celebrated for their quality and creativity.

People sometimes get funny about food awards. There is that tribe that decries them as silly and superfluous. They see any attempt at ranking something as creative and immensely subjective as hospitality as missing the point. And to be fair, they are probably not wrong. But what is also true is that we all love to be told we are doing a good job and receive some form of external validation, right? And in an industry that is powered in no small part by the goodwill and dedication of those involved, who could begrudge one night of getting all dressed up to hand out hats to some dedicated teams of professionals? 

On Monday night, the Cuisine Good Food Awards 2025 were handed out at the Aotea Centre in Auckland. Throughout the year, a team of 30 assessors ate and drank at restaurants all across the country, awarding them a score out of 20. The exact scoring measures are not published, but points are given for food (flavour, technique, innovation, balance), service (knowledge, care, professionalism), beverage and beverage service (staff knowledge, pricing, choice) and ambience (décor, lighting, vibe). Those scoring at least 17 are given one hat, 18 two hats, and 19 and 20 receive three hats. 

While it could be argued that the awards tend to veer towards one kind of Eurocentric restaurant, it would be impossible to deny any of the restaurants on the list recognition as brilliant in their own right. It was a particularly good night for Pōneke. Here are the highlights.

New restaurant of the year: Supra

Well, you heard it here first, guys. Back in June, I wrote of Supra that, “It’s rare to witness genius up close: one man, in a tiny kitchen, turning out dishes this bold and brilliant. Thom sources every ingredient with care before filtering it through his singular vision and that one charcoal barbecue oven. Supra is the kind of restaurant this city should be parading through the streets, high on its shoulders for all to see.” And now they are. Thom Millot’s dedication to his craft has been recognised, and the quality of the food he has been cooking has been put on show for all to see. It is only fitting that a restaurant this good has won a national award. The only question is, with only 20-odd seats, will we ever be able to get a table on a Friday night again? 

Long-term player award: Capitol

Also awarded: restaurant personality of the year (Kate Hutchinson), promoted to two hats.

Restaurants are notoriously hard to keep open. Even places that are highly regarded and frequently busy can find it hard to stay profitable enough, with margins becoming razor-thin as costs, rent and wages rise. It is nothing short of remarkable when a restaurant remains open and relevant as long as Capitol, the recipient of this year’s long-term player award. Opened in 2002, Capitol specialises in classical cookery done absolutely right – the kind of food that has broad universal appeal and is at once nostalgic yet refreshing. Co-owner and manager Kate Hutchinson is a beacon of hospitality for all those working around the country and took home the award for restaurant personality of the year. On top of those awards, Capitol was also promoted to join the small list of restaurants with two hats.

Drinks list of the year: Charley Noble

A wine list running to 11 pages is one thing, but one packed with this level of variety and style is beyond impressive. Pages are thoughtfully designed, meaning they are easy to navigate for those who need a little help, with handwritten notes that provide extra info to help you make those vital choices. It is a real who’s who of contemporary Aotearoa wine, with bottles from Halcyon Days, Ashleigh Barrowman and Huntress mixed in with international big hitters. The spirits and cocktail list is equally as impressive, with whole sections dedicated to amaro and mescals for those in the know. 

Winning a hat is one thing and will often hog the limelight, but to retain it for successive years is something that deserves recognition too.

Retaining two hats: Graze, Logan Brown, Rita, Jano

One of the things about tiered ratings systems, like Michelin stars or Cuisine hats, is that they aren’t simple ladders of quality. That would be impossible to quantify, and it suggests that all restaurants are aiming for a single shared goal that is a three-hat restaurant. Restaurants awarded one hat are excellent restaurants that you could visit often, with brilliant food cooked in an honest way. A two- or three-hat restaurant is beginning to be a different kind of animal altogether. One in which chefs are doing something slightly different – it is the couture show at Milan fashion week. As of the awards this week, there are only 32 in the entire country, five of which are now in Wellington. 

Gained a hat: Damascus and Supra

For any restaurateur, receiving their first national award is a special moment, a sign of hard work and dedication. None are more deserving than Damascus, the Syrian restaurant on Tory Street that has been in Wellington in various forms since 2017 and in its permanent home since 2022. Its focus on provenance of ingredients and deep family connections to recipes and history make it an exceptional restaurant in any city, and Wellington should be proud that it is home to something so special. 

Retained one hat: Bellamys, 50-50, Chaat Street, Boulcott Bistro, Capitol, Floriditas, Ortega Fish Shack, Margot, Koji, Hillside, Highwater.

A big win for Wellington’s conscience

One of the major winners was Wellington’s own Conscious Valley Farm. An ethical farm based in the Ōhāriu Valley, it has been in the family for six generations and has recently been handed over to Hamish Best, who is rapidly growing its reputation. Seven of the 17 hatted restaurants feature their meat, and their lamb was mentioned by name in the write-up for Supra’s award. It is a testament to the quality of the locally grown product and the ways in which localised food networks are good for everyone involved.

Awards are silly and deeply subjective

These aren’t the best restaurants in Wellington. Yes, they are all incredible restaurants, and they deserve so much love. But so is the one just down the road from you that you love popping in to on a weeknight. And so is the little BYO that you always get a little bit too raucous in with your mates after work on Friday, and the one you go back to on your anniversary every year. If you love it, then it is the best, as long as you just keep on eating there.