The Green

When Chef Karl Martin-Boulton first shared his concept for The Green, people told him Hamilton wasn’t ready for something so innovative. Thank goodness he didn’t listen to them and did it anyway. With the intimate Chef’s Table experience booked out months in advance, he’s clearly proven the haters wrong, and elevated Hamilton’s dining scene in the process. 

In collaboration with designer Andrew Hayward of SACH, Karl has transformed a tiny 40sqm reclaimed industrial space in Hamilton East into an elegant and thoughtfully curated dining experience. Adorned with tasteful wooden elements and vibrant tiling, the once-utilitarian space now exudes a seamless blend of sophistication and warmth. 

Tired of being stuck out the back in a kitchen, Karl wanted to create an experience that encouraged conversation. Starting with a space that would allow him to interact with diners, sharing the origin and crafting of each dish. With an eight-seat capacity centered around the chef's domain - his open kitchen, think intimate dinner party vibes rather than classic restaurant-style dining.

An evening at The Green begins with a relaxing drink, followed by a six-course degustation. Karl's interactive style of hosting creates an unparalleled guest experience, alongside a carefully curated menu that celebrates the bounty of the lush Waikato region. It's an evening of unhurried, collective dining that fosters a sense of community and shared appreciation for great food.

For Karl, The Green is more than just a restaurant; it's a movement. A push to rethink the dining experience, strengthen community ties, and build a network of local artisans. So, if you're seeking a fresh, intimate culinary experience, make The Green your next destination. Just make sure you book well in advance!