Origine at Commercial Bay, one of Auckland's well-known dining destinations, has entered an exciting new chapter.
The restaurant, which has operated as a modern French-Kiwi bistro since opening in August 2022, will transition to Origine, a Bistro by Ahi.
The evolution will bring the Origine bistro brand in line with Ahi's philosophy while creating a distinctly more casual experience designed for express and long lunches, family dinners, celebrations, group dining and private events.
Co-owners Ben Bayly and Chris Martin said the move reflected growing enthusiasm for modern New Zealand cuisine from both local and international diners.
"The natural evolution of Origine to embrace New Zealand cuisine is truly exciting and gives us another amazing creative platform to continue our New Zealand food story,” said Martin.
Chef Bayly added that it was an exciting time to be a chef in New Zealand, a defining moment for Kiwi cuisine and hospitality, with the world paying attention.
“My origins as a young Kiwi chef were shaped by my time cooking in Europe. Now it's time to shake off these culinary roots, committing to a more humble expression of New Zealand food at Origine,” he said.
“Most importantly, this gives me joy and also feels like a natural progression to officially connect our two teams in Commercial Bay who have been working in harmony for four years”.
While Ahi will continue to offer its refined New Zealand dining experience, Origine, a Bistro by Ahi, will provide a more relaxed interpretation of the same philosophy.
Guests can expect a produce-led menu showcasing the best seasonal ingredients from around New Zealand, designed for sharing or enjoying individually in a warm, welcoming, relaxed bistro setting overlooking the Waitematā Harbour.
Produce from the Ahi Organic Garden in South Auckland will continue to supply both Ahi and Origine, ensuring a strong connection to the seasons and the restaurants' commitment to locally grown ingredients.
The menu will feature sections including Snacks, Smaller Plates, Bigger Plates, From the Garden, Sides and Sweet As (desserts), alongside a three-course express lunch menu and a six-course tasting menu.
The menu is unmistakably Kiwi, with familiar flavours given the Origine Bistro treatment. Snacks include a Wapiti Mince & Cheese Pie; Bone Marrow with witloof jam, nettle, parsley and lemon salsa verde; and Beet Tartare with Ahi Garden beets, Anderson’s dill pickles, chilli ketchup and kettle crisps.
Smaller plates include BBQ Marlborough Mussels with Ahi Garden baby fennel, sav butter sauce, crispy bacon, parsley and Monty & Sons trumpet pasta, designed to soak up every last bit of sauce, while the Kiwi Greek Salad brings together torched Curious Cropper tomatoes, Clevedon Buffalo Feta, pickled Pukekohe red onions and Ahi Garden cucumbers.
For something more substantial, there’s the Big Boy Mapari T-Bone & Tartare, featuring purebred, aged Waikato Angus beef with Wainui Valley Mushrooms, peppercorn sauce and watercress; and BBQ Buffalo Buttermilk Chicken, Bostock’s organic half chicken with celeriac rösti, New Zealand spinach and honey-glazed tamarillo.
To finish, the Sweet As section includes a classic Custard Slice served with caramelised apple and ginger crunch.
The beverage programme will also evolve to complement the new direction, with further details to be announced ahead of the relaunch.
The announcement followed international recognition for Ahi Group in this year's Michelin Guide, where Origine was named a Michelin Selected Restaurant, Ahi was awarded One Michelin Star, and Ben Bayly received the inaugural Michelin Mindful Voices Award.
Origine, a Bistro by Ahi, will officially launch its new menu on Thursday, the 1st of October, with the full menu to be revealed in September.
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