A night of elegant seafood by 3 highly acclaimed culinary maestros – this is one event not to miss!
Step into the seaside dining room with a view of the stunning Waitematā Harbour as an enchanting evening awaits. This March, Chefs by the Sea is an homage to the roots of FISH Restaurant, featuring a collaboration of three highly-acclaimed chefs, Makoto Tokuyama (Cocoro), Martin Bosley (Yellow Brick Road) and Des Harris (Culinary Director, Hilton Auckland) – all known for their culinary expertise with seafood.
Indulge in a magnificent 4 course seafood menu featuring each chef’s signature dishes – think sashimi from the day’s catch, umami flavours of shellfish, seasonally driven flavours and an iconic dish from The Port Nicholson Yacht Club Restaurant. Organic and biodynamic winery Kelly Washington Wines joins the evening with wine matches that present a selection of wines that have been grown on distinguished sites within New Zealand’s wine growing region with ultimate care, nurturing and passion. The dinner will be MC’d by Cuisine Magazine Editor, Kelli Brett, as you hear about the wines and stories from the guest chefs of the evening.
Meet the Chefs & Winemaker
Event Menu
- Course one by Chef Makoto Tokuyama | Cocoro-style Sashimi, Sauces & Condiments
- Course two by Chef Martin Bosley | Cloudy Bay Tuatua, Lap Cheong Sausage, Potato Gnocchi, Vadouvan Spice
- Course three by Chef Des Harris | Beurre noisette poached Hapuka, Golden tomato, Galangal Kombu emulsion, Pine nut, Mint
- Course four by Chef Martin Bosley | Five Textures of Chocolate - Chocolate wafer, Chocolate Terrine, Chocolate Mousse, Chocolate Truffle Ice Cream, Salted Caramel, Chocolate Spike, Mushroom praline, White Chocolate, Chocolate Emulsion.
