The Green.

Tucked inside the Made Sheds in Hamilton East, The Green strips away the typical barriers of a restaurant to offer a highly intimate, eight-seat chef’s table experience. Run by chef Karl Boulton, this compact 40-square-metre industrial space overlooking the Waikato River operates on a single-sitting, booking-only basis from Tuesday to Saturday. There are no menus to choose from; instead, guests gather around a single counter to watch Boulton prepare a multi-course dégustation that changes constantly based on what is fresh and available from regional growers. Part dinner, part live kitchen performance, it is a highly focused showcase of Waikato produce where the stories behind the ingredients are shared directly by the creator, making it an essential stop for dedicated food travelers.