Come together with friends and whānau to celebrate the Māori New Year over kai.
- Saint Alice’s executive chef Maia Atvars (Ngāi Te Rangi) has created three special menu items that include a hangi pork sando with kumara mayo and picked radish; trevally sashimi with cultured cream and kawakawa and a mocktail made with Wai Mānuka honey sparkling water and kiwifruit.
- Parasol & Swing will serve up kumara skins with NZ goat cheese, honeycomb and foraged herbs along with bacon bone croquettes with smoked and breaded pork bones served in a kumara foam with truffle oil.
- Oyster & Chop has created a menu based around waitā (bounty of the sea) featuring oyster beignet, grilled scampi, smoked hapuka, pipis, mussel fritter, saffron pickled fennel & aromatic fish broth.
Part of Matariki Taimoana for the full programme of over 20 events visit heartofthecity.co.nz/Matariki-taimoana