Word of mouth leads you to the coolest spots in Lyall Bay at this behind the scenes tour. This relaxed, story-driven evening tours the Lyall Bay Junction, giving guests the chance to meet the owners, taste what they create, and hear the stories behind their work. Start at Southward Distillery with a welcome drink from owner Frankie, paired with nibbles from Maranui Café. Then move through the Junction to visit Jane Blackmore in her artist studio, Tymone Winter at Empire of Genius, Jane Fahy at Real Aotearoa, and Kate Necklen at Wonderland Chocolates. Each stop offers a short 15–20 minute experience, with a tasting, a demo, or a behind-the-scenes moment. The evening wraps up back at Southward with gins, more bites, and time to connect with the women who shape this creative corner of Lyall Bay.

Pork belly and candied bacon, with smoked provolone, apple coleslaw, and bacon jam in an Arobake brioche bun, with smashed potatoes.

Fried chicken fillet, with bacon, savoury grape chutney, aioli, and rocket in a Cottage Lane sesame bun.

Wairarapa lamb, with smoked scamorza, Zany Zeus roasted garlic yoghurt, pickled red onion, rocket, and spiced tomato relish in a Pōneke Bakery pretzel bun. (Also available at their pop up outside the Wellington Railway Station on Thursdays & Fridays 11am-2pm)

Rocket Fuel glazed smashed beef patty, with pickled cabbage and beetroot coleslaw, smoked cheese, and Apostle Hot Honey spiked tomato sauce in a sesame seed bun, with cheese onion salted fries and kiwi onion dip.

Low and slow SJ Firewood Manuka smoked beef brisket, with smoked provolone cheese, Southern spiced onion rings, trio of house pickles in a brioche bun, with cheesy Tex-Mex tots.

Beef patty, with garlic butter grilled prawns, Gruyère-style Swiss cheese, iceberg lettuce, and garlic lemon butter aioli in a Cottage Lane brioche bun, with lemon pepper fries.

Be among the first in the country to experience the 2025 Single Vineyard Chardonnay releases from multi-award-winning Kumeu River, produced in strictly limited allocations each year and rarely tasted on release. Hosted by Michael Brajkovich Master of Wine against Boomrock's spectacular coastal backdrop, the afternoon begins with canapés and a guided introduction to Kumeu River's history and philosophy, followed by a comparative tasting of their acclaimed Chardonnays as each wine is presented by the winemaker. A long lunch then follows, featuring a matched three-course menu created by Head Chef Vic Hughes and paired with a selection of additional Kumeu River wines. Expect pan-fried snapper with warm tartare and oyster fritter, chicken roulade with spinach, mozzarella, and prosciutto, and a finale of infused éclairs with candied lemon mascarpone and stone fruit salsa. Your ticket includes return bus transport to Boomrock, canapés, wine tasters, a three-course lunch, and matched wines throughout. Maximise your visit to Boomkrock and add on one of their most popular activities, extreme golf for an additional $10 per person.

Chicken patty, with bacon, red onion, tomato, lettuce, pickled red cabbage, Prana Greens coriander, peri-peri sauce, and mayonnaise in a brioche bun, with fries and ketchup.

Chicken parma cutlet, with pastrami, rocket, roasted capsicum pesto, marinara, ranch, and balsamic vinaigrette in a Pōneke Bakery ciabatta bun, with arancini and marinara dipping sauce.

Hot honey double fried chicken fillet, with iceberg lettuce, pickled red onion, and green goddess dressing in a Brezelmania milk bun, with chilli cheese fries and rice paper crisps.

L&P-battered kūmara fritter and Mushroom House oyster mushroom "scallops", with foraged kawakawa and Granny Smith coleslaw, iceberg lettuce, kiwi and green apple chutney, and Kiwi onion dip in a Cottage Lane potato bun, with fairy bread-salted chips and marmite gravy.