A Christchurch Institution

The Monday Room was born from Christchurch’s post-earthquake rebuild.

First opening in 2012 in the historic Grosvenor Hotel building, the space began life as a cocktail bar and nightclub. Its name was drawn from a creative agency’s design brief — inspired by a room where ideas were shared, shaped, and sparked each Monday.

In 2016, after an iconic chapter as a late-night institution, the venue was purchased by Joel Christian with a new vision in mind. Christchurch’s dining scene was evolving, and we believed there was room for a restaurant defined by intention, quality, and hospitality.

The result was a modern European shared-dining experience, grounded in local, seasonal produce, a carefully curated wine program, and bespoke cocktails. On our very first menu, Head Chef Hannah Cooper-Grieve introduced “Trust the Chef” banquet dining to the city — a concept that quickly became synonymous with The Monday Room.

Recognition followed, including Restaurant of the Year and a feature in Cuisine Magazine’s “Christchurch Rebuild” editorial.

In 2018, The Monday Room moved to its current home at 161 High Street, within the historic Duncan’s Building. In 2021, Hannah became owner and continues to lead the restaurant alongside long-time manager and co-owner Ryan Simonsen.

Today, The Monday Room remains committed to thoughtful food, exceptional wine, and meaningful moments — recognised nationally by Cuisine Magazine and the Louis Roederer Top 100 New Zealand Sommeliers awards.

Trust the Chef

A smiling young woman in a white chef's coat sitting at a wooden table in a restaurant with exposed brick walls in the background.

Chef-Owner: Hannah Cooper-Grieve

Hannah has a wealth of hospitality experience. Following completion of her academic pursuits, Hannah pivoted to a career in hospitality; as a chef in some of Christchurch’s best restaurants including as the Head Chef at The Monday Room, on luxury yachts, and then as the owner-operator of Tuam St Kitchen Cafe, Central Park Cafe, VERDÉ, & pasta pasta, along with The Monday Room Restaurant.

With a life long passion for food, Hannah has a strong focus on quality, seasonality and providing spectacular solutions for any/all dietary requirements.

Hannah thoroughly enjoys all aspects of hospitality, especially due to the fact that every single day she gets to be a part of people’s lives at times where they are truly enjoying themselves.

Head Chef: Gabby Sanders

Gabby joined The Monday Room team in 2021, and has performed several vital roles within our kitchen team from the beginning of her tenure.

As a graduate of Ara Institute of Canterbury, Gabby has a strong foundation in cooking, further developed through both her time in our kitchen, and her continual drive and passion for food.

In 2022 Gabby was the recipient of the prestigious Nestle Golden Chef’s Hat award, as the best young chef in Australasia.

“I’m passionate about food, which my parents encouraged from an early age, and I’m committed to constantly pushing myself to achieve excellence as a chef.”

In 2024 Gabby was promoted to Sous Chef, and in 2025 she assumed the management of our kitchen, working alongside Hannah in the development of our seasonal menus.

Gabby was instrumental in the transition from the ‘Trust the Chef’ menu to our current ‘Chef’s Menu’ - with the intention to again introduce a new dining format to the Christchurch dining scene, and at the same time bring in additional elements of classic restaurant service.

Frequently asked questions

  • It may come as a surprise, but we are in fact open Monday to Sunday from 5pm for all your dining needs.

  • We offer a series of set menus depending on the size of your party, geared around the best representation of our menu, based on your party size.

    We also offer a wine pairing based off the set menu.

  • Our menu naturally caters to most common dietary requirements, including gluten free, dairy free and halal, as well as vegan options and vegetarian options.

    If you have a severe allergy or intolerance, we kindly ask that you reach out us directly ahead of time to ensure we can cater for you.

    For a larger party dining on the ‘Chef's Banquet’ menu, we can alter the menu by arrangement to accommodate most dietary requirements.

  • We offer a series of set menus based on table size that are offered as options on the night when you dine with us.

  • We have a number of private and semi-private dining options, including our fully private dining room.

    We suggest completing a function enquiry form and we can contact to discuss how to make your next event special.

  • We do not offer a children’s menu. If you wish to dine with your children at our restaurant, we suggest contacting us directly to discuss the best option.

  • We’re always happy to open for lunch by appointment, generally for a party of 12 or more.

    We suggest you complete a function enquiry and we’ll be in touch.

  • We are happy to host your private function, and have a number of dining and event spaces to suit your needs.

    Fill out our function enquiry form and we’ll be in touch.

  • We have a fully fledged catering division, specialising in events and corporate catering.

    Find all of the details at Central Park Catering.

  • Our standard dining allocation is two hours, however, if you let us know you’re planning to attend an event, we can execute our regular menu for you in a 90 minute timeslot.

    Please provide information when you make a reservation so we can attend to your specific needs.

  • We are in fact a specialist dessert restaurant, and you can make a dessert booking via our reservations page.