A night of elegant seafood by 3 highly acclaimed culinary maestros – this is one event not to miss!

Step into the seaside dining room with a view of the stunning Waitematā Harbour as an enchanting evening awaits. This March, Chefs by the Sea is an homage to the roots of FISH Restaurant, featuring a collaboration of three highly-acclaimed chefs, Makoto Tokuyama (Cocoro), Martin Bosley (Yellow Brick Road) and Des Harris (Culinary Director, Hilton Auckland - all known for their culinary expertise with seafood. 

Indulge in a magnificent 4 course seafood menu featuring each chef’s signature dishes – think sashimi from the day’s catch, umami flavours of shellfish, seasonally driven flavours and an iconic dish from The Port Nicholson Yacht Club Restaurant.

Organic and biodynamic winery Kelly Washington Wines joins the evening with wine matches that present a selection of wines that have been grown on distinguished sites within New Zealand’s wine growing region with ultimate care, nurturing and passion.

The dinner will be MC’d by Cuisine Magazine Editor, Kelli Brett, as we hear about the wines and stories from the guest chefs of the evening. 

Meet the Chefs & Winemaker (Pictured from left to right) 

 

Makoto Tokuyama, Cocoro Ponsonby, Executive Chef & Owner

For Makoto, living in a Zen Buddhist temple meant mealtimes were always shared with the extended family, and often consisted of seafood wrangled from the nearby ocean that morning, fresh dishes of seasonal vegetables donated by nearby farmers, and an array of pickles, soup and rice all prepared by his grandmother, Chizu. Being near the Ariake Sea meant almost every day they ate fresh seafood. Makoto says that's why he loves creating Cocoro's signature sashimi platter, a striking masterpiece that showcases different seafood varieties.

Cocoro focuses on presenting his style in the form of Degustation Courses. Makoto uses the best ingredient in New Zealand and put them through a filter of Japanese tradition and his own childhood to create the courses. Along with other accolades over the years, cocoro has been awarded 3 hats for the last few years in the Good Food Guide by Cuisine Magazine.

Martin Bosley, Yellow Brick Road, Owner

Martin Bosley lives by the philosophy that we should be eating what’s in season, what’s local, and what’s fresh and has been bestowed with every major food award in the country.  With a career spanning more than three decades, Martin has opened world-class restaurants; contributed food columns to publications such as The Listener and Cuisine. 

Known for his love for all things piscine, Martin owns Yellow Brick Road, a seafood company whose aim is to take those who catch closer to those who cook. Martin embraces, and champions the epic efforts of our winemakers, farmers, fishermen, and artisans. As such, he is a leading contributor to the development of a broad, rich and exciting New Zealand cuisine. 

Des Harris, FISH Restaurant, Culinary Director

Widely regarded as one of New Zealand’s most prominent and personable chefs, Des has led some of the finest kitchens in the country over a 25-year career, gaining countless accolades from restaurant critics and media alike. Amongst many achievements, Des was Clooney Restaurant’s Executive Chef for almost 9 years and was awarded ‘Chef of the Year’ and led the restaurant to a 3 Hat standard in the inaugural edition of the Good Food Guide. 

At present, Des is the Culinary Director at Hilton Auckland, overseeing the hotel’s F&B operations and as well as propelling FISH Restaurant to new heights, having recently achieved one hat at the 2021/2022 Cuisine Good Food Awards.

Tamra Kelly-Washington, Kelly Washington Wines, Winemaker & Co-Owner

Born in Marlborough, Tamra grew up around the infancy of what is now New Zealand’s largest wine growing region. She has graduated as top scholar from Lincoln University with a degree in Viticulture and Oenology and spent time making wine for various estates in the USA, Australia, Italy and New Zealand.

At Kelly Washington Wines, Tamra seeks out parcels from old vines, high density planting, vineyards of altitude and where possible organically and biodynamically farmed. Tamra enforces strict hand harvesting and makes use of alternative fermentation and maturation vessels – such as concrete eggs, large barrels and amphora to ensure she only enhances the natural elegance, texture and balance of the fruit she sources.

Event menu with wines matched to Kelly Washington Wines

Course 1: Chef Makoto Tokuyama
Cocoro-style Sashimi, Sauces & Condiments

Course 2: Chef Martin Bosley
Cloudy Bay Tuatua, Lap Cheong Sausage, Potato Gnocchi, Vadouvan Spice

Course 3: Chef Des Harris
Beurre Noisette Poached Hapuka, Golden Tomato, Galangal Kombu Emulsion, Pine Nut, Mint

Course 4: Chef Martin Bosley
Five Textures of Chocolate

Chocolate Wafer, Chocolate Terrine, Chocolate Mousse, Chocolate Truffle Ice Cream, Salted Caramel, Chocolate Spike, Mushroom Praline, White Chocolate, Chocolate Emulsion

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Important Note: As this is an exclusive one-off menu specially designed for the evening, regrettably we are not able to accommodate to dietary requests.

Strictly R18. Host responsibility limits apply.