Prohibition Smokehouse

Prohibition Smokehouse sits handsomely on The Octagon in Dunedin and has earned a reputation as the pièce de résistance for those seeking superb cuts of dry-aged meats. Owner Andre Shi – a hospitality stalwart – unabashedly loves steak. When he discovered there was nowhere to eat dry-aged steak in the city, he set to work. 

While the restaurant gives a hefty nod to its origins (farmhouse-style smoking), in recent times Prohibition Smokehouse has emerged as a must-visit dining destination. Smoke is used with flair and precision; the smoking is done in-house using traditional wood chips and more innovative smoke guns to bring a depth of flavour to the dishes. 

The talented team of chefs uses the finest ingredients to produce unrivalled plates. You can even watch and learn by booking yourself the best seat in the house, perched in front of the service bench. Here you can spin yarns, ask questions and pick up some tips straight from the source. 

Prohibition Smokehouse does more than excel at cuisine. They have a comprehensive drinks menu boasting more options than you can shake a stick at. Collaboration between the kitchen and bar is visible – cocktails have been designed in partnership with the kitchen to ensure they complement each other.  For instance, a maple moonshine is the perfect partner in crime for the sous vide lamb rump served with fermented garlic, oyster mushroom and merlot jus.

It is the harmony of elements that makes Prohibition Smokehouse sing. The interior is relaxed and welcoming, the ceiling is adorned with floral arrangements that keep things interesting and, as Andre aptly puts it, “We’ve got the hardware and the software just right.”