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Auckland Restaurant Month: Culinary Highlights and Special Offerings
As Auckland Restaurant Month celebrates its 15th year, the city’s vibrant dining scene is set to showcase over 100 set-price menus, available at $30, $45, and $55+ price points. The month-long event, running from August 1st to 31st, will also feature more than 20 special events, including collaborations, masterclasses, and appearances by international guests.
Chef Insights and Culinary Desires:
Several prominent chefs shared their current culinary interests and what they’re looking forward to. Edmundo Farrera expressed a desire for anchovies with an unspecified accompaniment, and highlighted a special offering at tacoteca: “Taco de Lengua,” featuring high-quality tongue. Sean Connolly revealed his fondness for oysters while traveling, noting that each oyster carries the distinct flavors of its origin, citing examples from Auckland, Sydney, New York, and Marseille. Emilie Pullar, a self-proclaimed chocolate enthusiast, is eager to try the latest Whittaker’s banana caramel chocolate block.
Restaurant Month Pitches:
Chefs and restaurants are actively promoting their participation in Auckland Restaurant Month.
Matty Opai, representing Icebergs in Sydney, described their approach as translating seasonal, local produce into their signature italo-Australian menu and Mediterranean-inspired beverage program. He expressed excitement about utilizing the quality and unique produce of Aotearoa and bringing their distinctive style to Soul Bar’s waterside location.Edmundo Farrera invited diners to experience Tacoteca, emphasizing “flavor, spice and great ambience.” He encouraged guests to engage with the masa, enjoy cocktails and Latin vibes, and learn the craft of Mexican cooking. Tacoteca is also offering a family-amiable Masa Class for aspiring young chefs.
Emilie Pullar, in collaboration with Sean Connolly and executive chef James Laird, has designed a pasta-centric menu. This offering includes seasonal sides and signature Esther snacks to begin. A custom-made ravioli mould is a highlight, followed by sharing-style pasta dishes, including Pullar’s slow-cooked pork and fennel ragu. The experience promises good food, good wine, and an opportunity to learn pasta-making.
Sean Connolly elaborated on their collaborative approach, stating that they act as a platform for other chefs. he specifically mentioned creating an opportunity for Emilie Pullar, whom he described as an “exceptional talent and wealth of knowledge,” to showcase her passion for pasta.
Gareth Stewart detailed the generous offerings at Advieh.for lunch, guests can choose two courses with bread for $55 or three courses for $65, featuring lighter dishes suitable for a midday break. For dinner, Advieh presents a banquet menu designed for sharing, including dishes like puy lentil hummus with fried sujuk, whipped tahini and nigella seeds, and duck leg shish with smoky ketchup, beets, and sheep’s curd. The “Fish Doctor Stew,” featuring market fish, cockles, winter greens, and preserved lemon, is a recommended main course.
Event Information:
Auckland Restaurant Month runs from August 1st to 31st. Bookings can be made at iTICKET.co.nz, and the full program is available at heartofthecity.co.nz. Kim Knight, a senior journalist on the lifestyle desk at the New Zealand Herald since 2016, contributed to this report.