Luxury accommodation and great seafood at The Oyster Inn, Waiheke Island
Andrew Glenn and Jonathan Rutherfurd Best swapped busy London lifestyles for beachside bliss as part of their new venture, The Oyster Inn on Waiheke Island, an interpretation of the traditional Kiwi ‘bach’ or beach house. Andrew and native New Zealander Jonathan, previously with The Ivy and Le Caprice restaurants in London, have collaborated with renowned interior designer Katie Lockhart to create the laid-back luxury of the three guestrooms, restaurant, bar and beach shop. “We loved the pared-back simplicity of Katie’s style. We wanted a design where less was more,” says Andrew. The beach-chic aesthetic extends from the inn’s retro yellow kombi, which transports guests from the ferry, to the yellow-striped awnings, white timber and furnishings with black, navy and teal accents. Cristian Hossack runs the restaurant, serving up simple coastal fare using Waiheke produce and an extensive list of Kiwi oysters. It’s the perfect place to enjoy a cocktail and a breath of fresh island air.
The focus is on local seasonal produce from the surrounding waters and the island itself, caught by local fisherman or grown especially for the inn by local farmers. Stand-outs are the island’s Te Matuku oysters, along with spaghetti alle vongole made with Cloudy Bay clams and ‘fish ‘inn’ chips’ made with line-caught fish and triple-cooked chips.
The minimalist interiors of the three guest rooms reflect the inn’s pared-back style. “We told Katie to think about long lazy days by the sea. We didn’t want anything too kitsch or too much like a crab shack,“ says Andrew. “We wanted the bedrooms to be dreamy and ensconce guests in relaxed luxury.”
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