Wed 10 Aug


City Works Depot, 90 Wellesley St W, Auckland

This event has probably been and gone!

Before being able to select tickets, you must first validate your details below:

{{ CurrentShowing.Message }}

Before being able to select tickets, please enter the access code below:

{{ authorization.Name }}

{{ authorization.Name }}


Booking and transaction fees will apply. Full details will be available on final checkout page prior to payment.



ADULT Includes 12 dishes served banquet style and matching wines


City Works Depot, 90 Wellesley St W, Auckland

Payment Options

Credit Card
Bank Transfer

Delivery Options

Courier (signature reqd)
Courier (rural delivery)
Please note: not all delivery or payment options may be available at checkout due to compatibility with other events that may be in your cart.

Chef-patron of Melbourne’s Pope Joan, Matt Wilkinson, previously of Vue de Monde and Circa the Prince, is a generous chef with a passion for quality seasonal produce, disguising considerable wealth of knowledge and skill with a tremendous knack for not taking anything too seriously.

His first published book was called “Mr Wilkinson’s Favourite Vegetables” and sold over 100,000 copies worldwide and was translated in 9 languages, so be assured that he really knows his vegetables. Hailing originally from the rolling pastures and industrial jungle of Barnsley, South Yorkshire, Matt’s foodie muscles were carved under Michelin-starred chef Martin Wishart before arriving in Australia.

Auckland is in for a treat when he teams up with Odettes’ Josh Kucharik to unveil a preview of the new Pope Joan menu before launching it in his Melbourne restaurant. Matt’s promising a veritable feast with the freshest local produce leading the way.

Ticket includes a 12 dishes served banquet style with matching wines.

A Taste of Pope Joan is part of Restaurant Month in the Heart of the City 2016 and is proudly brought to you by VIVA.

Sharing style menu:

  • First course - Mussel Butter, Ras el Hanout Flat Bread / Local Oysters Black Bean Vinaigrette / Homemade Cheese, Dips, Crudités
  • Second course - Cloudy Bay Clams with Xo Sauce / Cured Local Fish in Sea water, Octopus Sauce / Roasted Kumara, Tender Stems 
  • Third course - Spiced Nelson Wild Goat Forequarter / Salsa Verde / Baby Roasted Cauliflowers / Brussel Sprouts Salad Raw & Cooked / Carrots, Devilled Egg Sauce 
  • Fourth course - Rhubarb Upside Down Cake, Clotted cream

Special thanks to our partners: Negociants NZ, Babich Wines and S.Pellegrino & Acqua Panna.

Please note that the menu may change due to produce availability.

This event is communal dining, please note that you may be sitting at a table with other diners. If you wish to sit with other guests not included in your purchase, please contact us BEFORE the event.

If any in your group have any special dietary requirements, please let us know BEFORE the event.

Contact Lise on

More From The Promoter