From sea to sky, Te Kaahu Restaurant at the acclaimed Te Arikinui Pullman Auckland Airport has unveiled its Matariki menu plans.
Te Kaahu Restaurant at Te Arikinui Pullman Auckland Airport is marking the Māori New Year with a special three-course Matariki set menu that draws on the philosophy of sea to sky and the ancient tradition of hangi cooking.
Launching in early July, the limited-time menu is a celebration of indigenous flavour brought to life with Hangi Master’s Rewi Spraggon, and seasonal kai to celebrate the spirit of Matariki.
Te Kaahu’s Matariki menu opens with fried bread and whitebait fritters, served with citrus chili salad and an orange dressing in a nod to coastal abundance and classic Maaori home cooking, elevated with bright, fresh flavour.
The centrepiece is a Hangi Master slow-cooked hangi beef short rib, accompanied by buttered potatoes, watercress chimichurri, piko piko and traditional hangi stuffing. Earthy, tender and rich with the warmth of the earth, the dish honours Aotearoa’s enduring hangi traditions.
To finish, a burnt sugar steamed pudding is served with vanilla cream, vanilla anglaise and cashew nut brittle, a warming, indulgent take on the hangi dessert staple.
Priced at NZD 85 per person for the three-course menu, or NZD 135 per person with matched wine pairings, Te Kaahu’s Matariki menu invites diners to gather, reflect and savour in the true spirit of the Maaori New Year.
Te Kaahu Executive Chef, Nancye Pirini, said the restaurant’s relationship with Hangi Master Rewi Spraggon was central to bringing the Matariki menu to life.
"Partnering with Rewi at Hangi Master has been a privilege, and his knowledge of traditional hangi methods and commitment to keeping those traditions alive have long shaped signature dishes on the Te Kaahu menu. Our Matariki menu uses the gifts of our land and sea to create something that feels meaningful for the season. Every dish tells a story, and I hope our diners feel that when they sit down to eat and celebrate the Maaori New Year.”
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