MICHELIN-selected Middle Eastern–Mediterranean banquet with crispy scampi kataifi, harbour views and award-winning pastry.
Bespoke, off‑menu cocktails crafted to your flavour cues by expert hosts; intimate, small‑group experience with late service daily from 5pm–3am.
Sid Chopra’s four-course ‘Leave It to the GOAT’ tasting explores regional Indian cooking, with a MICHELIN Bib Gourmand and Two Hats.
Level 16 rooftop cocktails with direct panoramic views over Auckland city and the Waitematā Harbour, plus in-house signatures like THE LAST STING.
Ben Bayly’s French-Kiwi shared menu pairs Ahi Organic Gardens produce with oysters, Akaroa salmon and harbour views from Commercial Bay.
Chef’s‑table cocktail kitchen offering pre‑batched, precision drinks using experimental techniques and native New Zealand ingredients, with barrel‑aged and vintage serves.
Contemporary Samoan tasting menus with umu cooking, ritual service and New Zealand’s first Michelin star for Samoan cuisine.
Signature cheese rolls made with honey, brown butter and onion salt; a cosy open‑fire pub serving generous international‑leaning dishes and inventive cocktails.
Modern Polynesian sharing plates by 2026 Chef of the Year Wallace Mua, including the Iconic Auckland Eats-winning paua vol-au-vent.