The Musket Room, unassumingly nestled in the Lower East Side serves up some really stellar New Zealand cuisine. Chef Matt Lambert, a New Zealand native, composes artful plates inspired by the country of his origin. This Michelin star-rated restaurant follows the influences of the country’s cuisine from traditional to modern paying homage to the customs of hospitality in the Maori culture.

Another of my pre-booked choices on our holiday. Menu appealed and only a couple of blocks from our hotel.

After a slightly tortuous booking confirmation (they had the booking for Monday 23rd, when Monday was actually the 24th - and the front of house lad seemed to think I was trying to confuse him rather than vice versa), almost everything else was perfect. Very attentive and pleasant server, who was knowledgeable and happy to check anything he was unsure about. We deliberated over the tasting menus - my partner is semi-veggie, and very picky, but the server said they could substitute dishes that were not to his liking. This shows a complete lack of the usual Michelin "we know best" attitude. We went a la carte instead. He had asparagus, I the Spanish mackerel, cut into a "tagliagtelle" spiral sitting in the buttermilk and dill dressing. Looked too good to disturb, but I did, and the light and silky dressing caressed the fish so gently it was a dream to eat.

He played too safe with the ricotta dumplings which though lovely, were no match for my red deer and he was very jealous (I generously gave him a couple of tastes!). Four pieces of perfectly med-rare venison fillet, an amazingly velvety basil cream, and an intense reduction sitting in the middle. I'm not a fan of licorice in any form, but here it was used perfectly to give a slightly kicky aftertaste. It was a flavour bomb.

He had the chocolate "manipulations" (ahem) which came with a show stopping mint -choc ice cream which he described as "barely sweet". I had the Woodcock Farms blue, and here was the only mistake in the whole meal. The cheese was ripe and lovely, but I couldn't understand why I had a greasy, oily aftertaste. I realised that the toasted sourdough was pre-buttered or oiled - the greasy mark on the serviette being the giveaway. Whatever they do to it, it's not nice. Serve the bread dry guys, and let the cheese speak for itself. Nothing like enough to drop a review star.

We chose wine by the glass, including dessert, and all were great.

That it was packed on a Monday night says it all. Fully worthy of its Michelin star, and managing a relaxed and casual atmosphere. Hearty recommendation.