Ahi.

Ahi, the Te Reo Māori word for fire, anchors its identity in a sophisticated exploration of New Zealand’s landscape. Perched in the Commercial Bay precinct with views over Auckland’s harbor, the dining room is a tactile blend of native stone and indigenous timber centered around an open kitchen. Chef Ben Bayly moves beyond standard bistro fare to focus on a hyper-local narrative, sourcing ingredients from the restaurant’s own organic garden and utilizing traditional techniques like hāngi—an underground oven method. The menu is a series of artful plates that celebrate indigenous flavors alongside premium local game and seafood. Whether opting for the "New Zealand Food Story" tasting menu or an à la carte selection, the experience feels grounded and intentional. A curated wine list leans heavily into domestic bottles, rounding out a space that feels deeply connected to its origins.