From our garden, to our kitchen, to your plate...

The Curator's House became a restaurant and demonstration fruit & vegetable garden in 2000. The Garcia Knight family developed this previously private heritage home into a feature of the Botanic Gardens for both locals and visitors to enjoy.

Fresh Quality Local Produce

A renowned fine dining experience, the Curator's House restaurant focuses on fresh quality local New Zealand produce. Owner, Javier Garcia, believes the quality of the basic ingredients is fundamental in producing good, flavoursome and honest food. This philosophy is reflected in by our fruit & vegetable garden, and it's integration into the design and cuisine of the restaurant, as well as the dedication to running the business under the principles of environmental sustainability.

Caring For You

The Curator's House is well known for its professionalism and hospitality. Staff sincerely aim to provide diners with an experience beyond expectation. This personal touch has won the loyalty of many locals and visitors as regular customers and great word of mouth.

Our Fruit & Vegetable Garden

The demonstration fruit & vegetable garden was developed by the Friends of the Botanic Garden. It provides people with ideas for their own gardens at home and visitors with a taste of the gardening passion of Cantabrians. Get ideas on planting methods, fencing, paving, composting, and recognise the plants from which much of our produce comes from.

Signage shows a list of all vegetables and fruits that are planted during each current season. Our blackboard in the Summerhouse keeps visitors up to date with monthly planting and gardening activities.

Commitment to Environmental Sustainability

The Curator's House is committed to running under principles of sustainability. An Environmental Policy was developed after taking part in a Target Zero project, a course with the Natural Step (founded by Blue Planet Prize winner Carl Hendrik. Being conscious of the model role it plays in achieving its environmental aim, the restaurant selects suppliers carefully, recycles packaging and sends food waste for composting in its vegetable garden and worm farm and serves organic produce when possible. In the demonstration fruit & vegetable garden we aim to promote a sustainable life style where people can see ways to pursue the natural ecosystem of our environment.