Aimed at educating and inspiring, Auckland’s Viaduct Harbour is hosting a contemporary, multi-dimensional Matariki experience.
The nine-day programme sees the Angus Muir installation, Ngā Mata o te Ariki (‘The Eyes of God’) bring the stars from the Matariki cluster to life, expressed through colour and moving depictions on the ceiling of the installation.
In conjunction with this, Viaduct Harbour restaurants will also present Matariki-inspired menu offerings for diners to enjoy across the precinct, including:
Saint Alice’s executive chef Maia Atvars (Ngāi Te Rangi) has created three special menu items that include a hangi pork sando with kumara mayo and picked radish; trevally sashimi with cultured cream and kawakawa and a mocktail made with Wai Mānuka honey sparkling water and kiwifruit.
Parasol & Swing will serve up kumara skins with NZ goat cheese, honeycomb and foraged herbs along with bacon bone croquettes with smoked and breaded pork bones served in a kumara foam with truffle oil.
Oyster & Chop has created a menu based around waitā (bounty of the sea) featuring oyster beignet, grilled scampi, smoked hapuka, pipis, mussel fritter, saffron pickled fennel & aromatic fish broth.
Have you created a special Matariki menu? Tell us about it! Email sophie@reviewmags.com
