Tītī Restaurant sits inside Hotel St Clair on Dunedin's Esplanade, drawing its point of view from the Otago coast and the land beyond it. Seasonal revisions follow what the kitchen can obtain from named suppliers of local fish, meat, vegetables and coffee, giving the dining room a clear regional framework. Lunch and dinner can be approached à la carte, as a shorter set lunch or through a longer Feed Me sequence chosen by the chefs.
Starters move freely between the sea, vegetable-led plates and richer bites. Citrus-cured salmon is paired with mandarin, dill cream and fennel, while market oysters can be served raw with white balsamic, shallot and horopito or battered with tartare. Whipped feta arrives with beetroot, walnut and witlof, and lentil kofta brings lettuce, yoghurt and herbs. Pork-shoulder croquettes, Turkish beef dumplings and fried chicken give the opening courses a contrasting crisp and savoury side.
The main courses are concise enough to keep each plate distinct. Market fish comes with sauce gribiche, greens and crushed Agria potatoes; lamb rump uses romesco, grilled broccoli and eggplant chutney. Greenstone Creek ribeye is matched with potato pavé, asparagus and mushroom, while tagliatelle with asparagus, parmesan, black pepper and lemon provides a vegetarian centrepiece. Sides such as miso-buttered asparagus and charred sweetcorn add extra vegetable detail without duplicating the mains.
Feed Me dining offers a different rhythm from ordering individual courses. Lunch can move through a Tītī and chicken spring roll, beef cheek with vegetables and gremolata, then charred pineapple with passionfruit and meringue, while dinner becomes a five-course chef's selection. Dessert choices on the wider menu include crème brûlée, walnut dacquoise with pear and cinnamon gelato, dark chocolate with hazelnut and banana, and lemon tart under burnt meringue. Group menus adapt the same seasonal approach for larger tables.
Address: Hotel St Clair, 24 The Esplanade, St Clair, Dunedin 9012, New Zealand
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