While many of us may be tempted to hunker down during the cooler months and abandon our social life entirely, revived winter menus around the country make rugging up and dining out all the more enjoyable.
Case in point is Auckland's FISH. Sitting on Auckland's glittering waterfront and overlooking the water, is an inspired modern eatery that boasts one of the best vistas in the city.
To deliver the freshest possible seafood menu, FISH head chef Fraser Shenton sources his seafood throughout the week. Before the morning's catch reaches the port, chef Fraser has the pick of ocean delicacies from boats dotted around the country.
While many of us may be tempted to hunker down during the cooler months and abandon our social life entirely, revived winter menus around the country make rugging up and dining out all the more enjoyable.
Case in point is Auckland's FISH. Sitting on Auckland's glittering waterfront and overlooking the water, is an inspired modern eatery that boasts one of the best vistas in the city.
To deliver the freshest possible seafood menu, FISH head chef Fraser Shenton sources his seafood throughout the week. Before the morning's catch reaches the port, chef Fraser has the pick of ocean delicacies from boats dotted around the country.
Chef Fraser has been working closely with Executive Chef Gareth Stewart, to bring diners a revamped and refined seasonal menu. From Chatham Island crayfish mac ‘n cheese to slow cooked pork belly with kimchi and crispy skin Akaroa salmon – FISH offers guests the chance to embark on a culinary journey from start to finish, paired with an artfully-curated selection of local and international wines.
This week, we're offering one lucky Dish reader the chance to wine and dine in style, and receive a FISH restaurant experience, to the value of $150.
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