This event has been cancelled due to unforeseen circumstances, ticketholders are being notified and offered refunds.
Join Blenheim-born Chef, Justin North and FISH Restaurant's resident Culinary Director of Food and Beverage, Des Harris for this exclusive Chef Collab Event featuring a very special seafood-focussed menu matched to sumptuous wines and cocktails.
This Restaurant Month, Justin presents a homecoming menu with dishes that narrate his career highlights from three iconic culinary establishments - Banc, Becasse and Le Manoir. With an undeniable French gastronomic touch and classical culinary techniques, Justin’s ability to seamlessly marry classical with contemporary flavours promises to deliver a culinary experience that will tantalise your taste buds and leave a lasting impression.
Your evening will begin with three specially curated snacks that celebrate the premium seafood of New Zealand, an ode to Justin's home country and FISH Restaurant. FISH at the Hilton Auckland, is known for its commitment to offering exceptional hospitality and a stunning waterfront setting - providing the perfect backdrop and culinary talent to host Justin North for a one night only exclusive dinner.
Des Harris is no stranger to classical French cuisine from his time at the acclaimed NZ dining institutions Logan Brown and Clooney Restaurant. This collaboration along with the hotel's commitment to excellence means this dinner will be nothing short of extraordinary. Expect stories from Justin North’s long career that spans New Zealand to Europe and Australia, plus the warmest of welcomes from Des and his team.
Courses: Includes arrival drink, snacks and a three course menu with drink matches
Part of Restaurant Month 2023.
The menu
With drink and cocktail matches
Snacks
Freshly Shucked Local Oyster, Cucumber and horseradish mignonette
Seared Half Shell Scallop, burnt miso and lime butter, shiso and sesame
Cloudy Bay Diamond Clam, leek, potato and smoked bacon chowder
Entrée
Banc, circa 1999-2001
Slow cooked alpine salmon, green onion emulsion, escabeche of winter vegetables and buckwheat
Main
Becasse, circa 2001-2012
Slow cooked short rib with parsnip purée, Sarladaise potato, shallot rings and bordelaise sauce
Dessert
Le Manoir, circa 1996-1999
Winter Still life, with Mont Blanc, chocolate crème and Cafe caramel milk gelato
About Justin North
Returning kiwi, Blenheim-born Chef Justin North brings with him an impressive pedigree and a passion for French cuisine, having spent time cooking under Raymond Blanc OBE in two Michelin-starred UK institution Le Manoir aux Quat'Saisons, then Sydney’s Banc before running Sydney fine diner Becasse for more than a decade to great success.
At the young age of 35, Justin North built up a hospitality empire in Australia and ran his restaurants between 2001 and 2012 including Bécasse, which evolved into one of Sydney’s premier dining spaces. The restaurant received ‘Top 100 Restaurants in the World’, won the coveted Sydney Morning Herald ‘Restaurant of the Year’ as well as ‘Sydney Morning Herald Chef of the Year’ and ‘GQ Chef of the Year.
Terms & Conditions:
Important: Strictly R18. Host responsibility limits apply.
Dietary note: As this is an exclusive one-off menu specially designed for the evening, we regret to inform that dietaries are not able to be accommodated. Menu is subject to seasonal produce availability.
Non-alcoholic Sanpellegrino fruit beverages are available upon request during the evening.
Details are correct at the time of publishing – subject to change and availability. Event tickets are strictly limited and may sell out, see heartofthecity.co.nz for up-to-date information. R18, access to some events may be age restricted.
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