At the height of its success in the wealth-saturated 1980s, the Parnell-based
restaurant Antoine’s – owned and operated by Tony and Beth Astle – was booked
out for lunch and dinner six days a week for months in advance. Politicians and
dignitaries were regulars, and international celebrities visited whenever they
were in town.

At Antoine’s, nothing but the best was served: from the crayfish to the duck
breast to the offal. And then there was the wine, which sometimes sold for up
to $20,000 a bottle. Patrons had to ring a doorbell and be vetted prior to
entry and EFTPOS was never accepted. Customers were barred
for all manner of things (including their political persuasion).

This is the story of a trailblazing-yet-cocky entrepreneur who had a huge impact on the
hospitality and dining scenes in New Zealand. Always the provocateur who walked
to the beat of his own drum, Tony Astle’s stories are profoundly outrageous and
wildly entertaining.