Held in the iconic Auckland Ferry Building, this Chef's Table Series event features the art of butchery and seafood in a four-course meal across the adjoining restaurants- Botswana Butchery and Harbourside Ocean Grill.

Kick off the evening with a live cocktail and sashimi showcase at Harbourside's Sake Bar, with Chef Kenji Yoshitsuka. Then witness the art of meat carving and enjoy your main course and delicious dessert at Botswana Butchery.

Evening Itinerary:
Welcome to Harbourside's Sake Bar and begin your evening with a delightful entrée paired with an expertly crafted Roku Gin cocktail. Experience the artistry of Chef Kenji Yoshitsuka as he dazzles you with a live sashimi experience.

The main course served at Botswana Butchery shows off a live meat carving demonstration led by Head Chef Jan OuYang and Executive Chef Anton Leyland.  Aged OP Rib Eye steak, which will be cooked to perfection and paired with flambé sauce and sides. End your evening with a special interactive dessert experience held in the Mezzanine at Botswana Butchery with Chefs Kenji Yoshitsuka and Charaka Wijesundara.

Note: Due to the nature of this event, dietary restrictions cannot be accommodated.

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IMPORTANT – Strictly R18. Host responsibility limits apply.

NOTE ABOUT DIETARY REQUIREMENTS: 
As this is a special event, we regret to inform that alternative dietary requirements are not able to be accommodated.

Details are correct at the time of publishing – subject to change and availability.
Event tickets are strictly limited and may sell out, see heartofthecity.co.nz for up to date information.

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Part of Restaurant Month in the Heart of the City