[SPONSORED] New, retro-style restaurants have been in vogue for a while now, but true-blue childhood favorite Jack's Place captures that nostalgia without the affectation and with the pocket-friendly prices.

And if you've been too distracted by the hot and fast openings around town lately to pay a return visit, June’s a good time to do it. Alongside long-time favorites, executive chef Heman Tan introduces monthly promotional specials that incorporate some elevated, modern touches.

"We have customers who have been coming back for years," says Chef Tan. "We want to try new dishes while making sure to keep them happy. It's a balance." The special menu comprises six classic French-inspired dishes with little twists. For example, the buttery and garlicky escargots ($8.50 for a la carte; $6.80 with a set) come not only with a mesclun and cherry tomato salad, but also the interesting texture of "potato sand"—potatoes that have been finely shredded, then baked and stir-fried. The chicken Cordon Bleu ($18.80) is subtly reconstructed: the chicken is cut into pieces before being breaded and fried, and the cheese, usually inside, is served as a sauce on the side with a peppery, sweet peanut melt and lattice-cut fries.

Steak lovers can choose between the N.Z. ribeye steak with port salut and strawberry compote ($22.80) or the N.Z. beef tenderloin with smoked Ahi tuna, while those hankering for seafood could try the grilled cod fish fillet ($31.80). As you’ll expect, all main courses are available as a set—soup of the day, day's dessert and coffee/tea included—for an extra $5.20. Want more options? Top up $9 to choose your a la carte soup and choice of three daily a la carte pastry/dessert and coffee/tea from the main menu.

And because June’s all about the World Cup, the restaurant is also giving away a trip to Rio de Janeiro, Brazil, with flights and accommodation covered. All you need to do is order a coke ($2.50 per glass; $6 per half carafe; $9 per carafe) and pray for luck.

*This article was brought to you on behalf of JP Pepperdine.