Tasting Journeys & Cellar Book

Crafted with ancient spice route provenance, Canterbury pastures, Fiordland waters, and Central Otago cellar allocations. All prices in NZD (inclusive of 15% GST).

Auckland Viaduct Harbour • Level 2, 135 Viaduct Harbour Ave

Reserve Tasting Experience

The Chef’s Winter Degustation Experience

Six courses through coastal Malabar spice trails, artisanal Italian pasta craft, and live white oak embers — a synchronized journey designed for the entire table.

Tasting Experience: $145 NZD•Sommelier Reserve Pairing: $85 NZD•Botanical Zero-Proof Pairing: $45 NZD•(Incl. 15% GST)

Reserve Degustation Table

Tellicherry Black Pepper & Day-Boat Kingfish Crudo

Course I

Cold Sea Harvest & TerroirWild Malabar Coast & Wayanad Spice Hills

Tellicherry Black Pepper & Day-Boat Kingfish Crudo

Thinly sliced line-caught kingfish, first-press virgin coconut oil emulsion, green mango pearls, crushed Tellicherry peppercorns, and crisp holy basil.

Sommelier Cellar Pairing: 2022 Roero Arneis, Bruno Giacosa, Piedmont

Plant-Based & Dietary Adaptation: Thinly sliced heirloom watermelon radish, green mango pearls & pressed coconut emulsion

Artisanal Puglia Burrata & Charred Heirloom Peach

Course II

Garden & Orchard TerroirPuglia & Organic Napa Valley Orchards

Artisanal Puglia Burrata & Charred Heirloom Peach

Creamy hand-pulled burrata, yellow cling peaches charred over white oak, 12-year traditional Modena balsamic, and foraged micro holy basil.

Sommelier Cellar Pairing: 2021 Chablis Premier Cru, Domaine Laroche

Plant-Based & Dietary Adaptation: Standard course is naturally vegetarian & gluten-free

Fiordland Crayfish & Saffron Bisque Agnolotti

Course III

Handmade Pasta AtelierWild Fiordland Ocean & Marlborough Saffron Fields

Fiordland Crayfish & Saffron Bisque Agnolotti

Delicate egg yolk pasta pillows filled with butter-poached Fiordland rock lobster and tarragon ricotta, served in velvet saffron crayfish reduction with caviar pearls.

Sommelier Cellar Pairing: 2021 Felton Road ‘Bannockburn’ Chardonnay, Central Otago

Plant-Based & Dietary Adaptation: Wild foraged morel mushroom, ricotta & black truffle agnolotti in golden herb butter

45-Day Dry-Aged Black Angus Prime Ribeye

Course IV

Hearth & White Oak FireCanterbury Heritage Pastures & White Oak Embers

45-Day Dry-Aged Black Angus Prime Ribeye

Prime ribeye charred over glowing white oak embers, roasted garlic head, bone marrow reduction spiked with crushed Tellicherry green peppercorns.

Sommelier Cellar Pairing: 2021 Felton Road ‘Cornish Point’ Pinot Noir, Central Otago

Plant-Based & Dietary Adaptation: Charred lion’s mane steak with black garlic glaze and roasted bone marrow-style oyster mushrooms

Wild Holy Basil, Green Cardamom & Lime Granita

Course V

Palate ClarificationBasil Estate Botanical Garden & Native Kawakawa Infusion

Wild Holy Basil, Green Cardamom & Lime Granita

Shaved botanical ice of wild holy basil, cold-infused green cardamom syrup, and citrus blossoms to awaken the palate before the sweet finale.

Sommelier Cellar Pairing: NV Cloudy Bay ‘Pelorus’ Brut Rosé, Marlborough

Plant-Based & Dietary Adaptation: Standard course is 100% plant-based & gluten-free

Valrhona Guanaja 70% Dark Chocolate Sphere

Course VI

The Grand FinaleGrand Cru Cocoa & Cardrona Single Malt Oak Cask Caramel

Valrhona Guanaja 70% Dark Chocolate Sphere

Smoked Guanaja dark chocolate dome with a roasted hazelnut praline core, melted tableside with warm small-batch Cardrona oak cask caramel pour-over.

Sommelier Cellar Pairing: 20-Year Old Tawny Port, Graham’s, Douro Valley

Plant-Based & Dietary Adaptation: Standard course is vegetarian & crafted with Belgian grand cru chocolate