Two chefs, one evening and a menu built on the techniques that shaped the way the world eats, cooked through the lens of what NZ pulls - from its forests, coastlines, and cold southern waters.
Executive Chef Yutak Son and Tom Hishon, co-founder of Orphans Kitchen and Daily Bread, Metro Chef of the Year come together at Bistro Saine for a single evening where classical French method meets the ingredients of Aotearoa. Pāua in place of escargot. Fiordland Wapiti, where classical game once sat. The finest produce from NZ's land and sea interpreted through nineteenth-century French technique — fused, replaced, and reimagined as something entirely our own. This is French cuisine as it might have been written here, had the great kitchens of Paris known what was growing at the bottom of the world.
Guests are welcome to dress to the era!
Event details:
- Date: 12 August 2026
- Time: 6.30PM
- Price: $160pp
- Includes: Five courses, with Billecart-Salmon Champagne on arrival. Wine pairing available on the evening.
Terms & Conditions:
Details are correct at the time of publishing – subject to change and availability. Event tickets are strictly limited and may sell out. R18 for the service of alcohol, host responsibility limits apply, access to some events may be age-restricted.
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