Bright lights, laminated menus, and paper-lined trays. Nate Auld, head chef at Mr Go's, rewinds the clock at LTD. with a 1990s New Zealand–style fish and chip shop, seen through a knowing lens. It's nostalgic and a little tongue-in-cheek: a highbrow, lowbrow take built for people who grew up on battered everything. Book a table or walk in for a one-hour sitting between 5–10pm and order from a succinct menu that treats the classics with care, without taking them too seriously. Mussel fritters that actually crunch, battered or crumbed fish done properly, hot dogs in their finest fried form, pineapple fritters dusted in cinnamon sugar, not shit chips, plus proper seasonings with lemon and housemade sauce. Drinks are there to smash back: Spritzes, crisp whites, and Waikato from the chilli bin. Dishes and drinks range from $6–$16.