Michelin-starred Chef, Marc de Passorio (of SO/Auckland) has joined forces with Group Executive Chef, Jinu Abraham, to host a special degustation at Cooke's Restaurant & Bar situated within Hotel Grand Windsor.
Featuring a sumptuous 5 courses, this exclusive dining collaboration features unique flavours such as New Zealand oysters with green apple jelly, feijoa creme and fish eggs. The taste palate develops throughout the menu, finishing on a sweet note with rose steamed yoghurt, old fashioned jelly, milk crisp and cardamom cake.
Born in Cameroon and raised on Reunion Island, Marc de Passorio only had one goal as a young chef – to go to France, train at the highest level and come back and open the first Michelin-starred restaurant in the Indian Ocean. And that’s exactly what he did, achieving that much-lauded star not once, but multiple times. Now with his roots firmly in New Zealand, it is a great honour for Hotel Grand Windsor to welcome Marc to Cooke's Restaurant & Bar for this unique collaboration.
The unique degustation experience is priced at $120pp, with the option to add matched wines for an extra $50pp. With only one sitting available to the public next Thursday 25th of June at 7pm, the evening is expected to sell out quickly.
Get $2 parking per hour to a maximum of $15 on evenings and weekends at the Downtown car park. Find out more.
Kids ride free on public transport on weekends and public holidays. Find out more.