Guest judge Simon Thomsen summed it up: "The French Café could hold its own anywhere in the world. It excelled across the board and I was absolutely wowed by it."

The dining room, the service and chef Simon Wright's food exude quality, consistency and class. It is no surprise this is the most-awarded restaurant in the country and that every top honour has been bestowed on it at some time in the 11 years Wright and partner Creghan Molloy-Wright have been bringing their unique talents to the table.

The judges without exception acknowledged the quality of the menu, with one commenting that this "is seriously good food that clearly comes from a superbly talented and managed kitchen." Wright's artful dishes feature his signature roast duck and the judges tried a spanner crab and pearl barley risotto that sang of the sea, plus exquisite desserts such as the baked Meyer lemon tart with blueberries, candied lemon, Italian meringue and incredible cassis sorbet.

The wine list offers an extensive and wonderfully eclectic selection and the staff are deeply committed to their craft, working seamlessly with the kitchen to provide a totally consistent and reliable experience.

It's a rare pleasure to sit in the back dining room and watch the streamlined performance in the open kitchen, though we love the bar area, too, where you get the same care.

The French Café sets the benchmark for fine dining in New Zealand and deserves that recognition.