Our Food & Wine
Susan is the driving force behind the Suze food scene. Soon after arriving from New Zealand, her passion for cooking saw her working in a west end wine bar where she gained invaluable experience in all areas of commercial cooking and catering. Susan is continually on the look out for new ideas and innovation.
Suze offers interesting seasonally influenced dishes with a twist. From tasting plates of squid, ostrich or kangaroo and platters, to healthy salads, NZ green shell mussels, market fresh fish, NZ lamb and venison. Look out for our own manuka smoked meats and fish.
Suze head chef Louis Eghan’s cooking has a strong and inspirational base, merging the flavours and skills of his classical restaurant background with modern, innovative Australasian ideas. As always the Suze philosophy is incorporated – keep it simple, keep it fresh, present it well and serve with a smile!
Suze desserts always feature NZ Pavlova and suze homemade ice cream.
Tom’s wine knowledge is extensive, gained through study and visiting most European wine producing regions.
In 1983 he became a member of the Champagne Academy, an exclusive qualification to which only 16 candidates a year are invited to attend.
Discuss your wine and beverage requirements and Tom will do his best to provide you with your requests. He has access to a huge range of New Zealand and international wines.