The menu

With drink and cocktail matches 

Saffron French 75, Aimery Cuvée Cremante

First course
Wood Fired Focaccia Canterbury Perigord Truffle, Whipped Feta
Africola Hummus & Ezme Pomegranate, Sumac

2022 Two Rivers Convergence Sauvignon, Marlborough

Second course
Yellowtail Kingfish Dashi Vinaigrette, Pickled Plum & Finger Lime
Cloudy Bay Clams Fermented Chilli, White Peas, Roti

2021 Elephant HIll Le Phant Blanc Pinot Gris & Viognier, Hawke’s Bay

Third course
Lake Ohau Wagyu Op Rib Thoum & Afrikake
Grilled Zucchini Lemon Braised Chickpeas, Hellfire Oil
Coconut Golden Dahl Spiced Butter, Turmeric
Whole Cauliflower Tahini Créme & Agrodolce

2020 McManis Family Vineyards Petit Syrah, California

To finish 
Dark Chocolate Mousse Crispy Buckwheat, Créme Fraîche
Bacardi 8YO Rum Old Fashioned

Odettes Africola

The brave, bold and reckoning force of Adelaide is coming to Auckland this Restaurant Month for a sharing style feast at city centre locale, Odettes Eatery. Duncan Welgemoed of Africola is teaming up with Odettes Eatery Executive Chef Jonah Huang at this bustling inner-city oasis as they pair up and present a menu showcasing a harmonious blend of the Mediterranean, Levantine and African flavours. Innovation from these two accomplished chefs meets seasonality and locality at this exclusive dinner collaboration.

The story of Africola goes like this: In a turn of events, chef Duncan Welgemoed found himself homesick and lost within the hype train of Michelin star kitchens. He wanted to cook the food he grew up with, to showcase the nostalgic flavours of South Africa and the discipline and techniques learnt from his family kitchen and cooking – and found joy doing just that. ‘Deliciousness’, ‘African accented’, ‘Flavour bombs’ are terms you’d use to describe the experience at Africola and Duncan Welgemoed is bringing his A-game to Auckland as he pairs up with head chef Jonah Huang of Odettes Eatery to bring you a four course sharing style menu that focuses on bold flavours, married with Duncan’s African-accented cooking style featuring notes of woodfired char and smokey hints of Mediterranean meets African spices.

As many chefs would agree, the best ones don’t arrive fully formed, they are typically nurtured. Often requiring a need to work from the ground up, gathering experience, learning, growing and pushing the boundaries of one’s comfort zone in the kitchen. This sums up Duncan Welgemoed’s culinary career – an ambitious Egyptologist in his late teens who found himself in an uncanny situation when he moved to London – he was robbed, had no dollar to his name and because he grew up in a hospo family, he knew how to work a fry pan so he picked up a kitchenhand role to make ends meet. 

Part of Restaurant Month 2023.

Restaurant Month sponsors
Odettes x Africola
Odettes x Africola

About Duncan Welgemoed

Duncan worked his way in kitchens across London, and a couple of years later was awarded the first Michelin star at The Greedy Goose (Oxfordshire), just a mere eight months in working with Michael North. He excelled in his culinary game at notable restaurants such as Fat Duck and Restaurant Gordon Ramsay before moving down under to open acclaimed-Bistro Dom before finally opening Africola and it’s sister restaurants who continue to remain Adelaide’s top dining establishments. 

French trained, South African born and Australian chef Duncan Welgemoed is a force to be reckoned with. He is regarded as one of South Australia’s best and when he opened the renowned Africola in 2010, he was highly recognized at putting the lesser travelled South Australian state on the must-dine-at culinary lists of Australia. This ‘ugly delicious’ establishment is unapologetic in producing flavour explosions of African-accented food, a nod to his culture and has been featured in numerous publications, TV shows and frequented by the glitz and the glam alike.

Chef Collab Series, Duncan Welge - Restaurant Month 2023

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 for up-to-date information. R18, access to some events may be age restricted.

$8 evening parking and $10 weekend parking at City Works Depot car park (Tournament Parking). Find out more.

Last updated: 21 June 2023