Michelin-Starred Chef Matt Lambert’s 'Return' Is Exactly That

Internationally acclaimed Aotearoa chef Matt Lambert and his wife, Barbara, have opened Return, a fitting name for their first venture since stepping away from their Michelin-starred New York restaurant, The Musket Room

On April 1st, the doors to Return opened. Sitting at 165 Ponsonby Road (formerly Ponsonby Road Bistro), the highly anticipated restaurant marks a significant chapter for the Lamberts, whose New York restaurant, The Musket Room, was awarded a Michelin star within four months of opening in 2013 and retained the coveted celestial distinction through to 2020.

The name (literally) reflects a homecoming to Aotearoa, but also a return to independent hospitality. Matt is an Auckland-born chef and restaurateur with a reputation for taking modern Aotearoa cuisine to the global stage. He began his career in West Auckland as a dishie at 14, before training in Auckland and Wellington and later working at The Grove under the guidance of Michael Meredith.

Now closed, The Grove wasn’t just pivotal to Matt’s professional life, but his personal life too, it was there he met his wife, Barbara. Originally from Connecticut and holding a fine arts degree from Salve Regina University in Rhode Island, Barbara moved to Aotearoa in 2005 and worked front-of-house at The Grove before the pair married and relocated to New York in 2006. She went on to play a central role in building The Musket Room’s international reputation, overseeing both front-of-house and operations.

The couple describe Return as “an intimate, New York-style dining experience” and a “more grown-up version of The Musket Room”, refined yet relaxed, with a strong sense of purpose. The philosophy is intentionally concise, offering a small menu and working closely with local farmers and growers. The menu takes cues from the format of The Musket Room with dishes structured across snacks, entrées, mains and desserts, focusing on individual plates, a refreshing departure for those experiencing shared-plates fatigue.

Guests can choose from three menu options: à la carte; the six-course tasting menu, Short Story; or the ten-course tasting menu, Long Story. Dishes will evolve with the seasons and reflect Lambert’s approach to modern Aotearoa cuisine, with snacks including his take on ‘fish & chips’ and under mains 'steak and cheese’  a play on the classic Kiwi pie, reimagined as roast beef fillet, puff pastry croutons, garlic and thyme jus, and a blue cheese cream. A selection of familiar-sounding (though sure to look anything but) desserts, including pavlova, round out the menu.

The energy in the room aims to follow a similarly balanced approach. “At Return, the standards are serious, but the environment is welcoming. This is not fine dining, it is intentional dining. Nothing here is accidental; everything is deliberate,” says Matt.

“Return seeks to represent New Zealand in a way that is both authentic and forward-looking. We want to champion local biodiversity, support small producers, and contribute to a more sustainable hospitality ecosystem.”

Barbara adds, “After so many years in New York, coming back to New Zealand and opening Return feels like a full-circle moment. We’ve poured everything we’ve learned into this space, but at its heart, it’s about creating something warm, generous and deeply connected to people and place.”

With a capacity of 62 guests, 50 seated at tables and another 12 at the bar, Return is open Tuesday to Saturday for dinner. Bookings are recommended, with a small number of tables reserved for walk-ins. Outdoor tables are also available when weather permits on a first-come, first-served basis.

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