12-hour slow-cooked brisket, with apple and fennel coleslaw, deep-fried pickle spears, Ripe Beans coffee-infused BBQ sauce, and aioli in a Ripe Coffee dusted Nada Bakery brioche bun, with potato and kūmara chips.

Introducing the Ferry Tale, a Wairarapa lamb burger with smoked scamorza, Zany Zeus roasted garlic yoghurt, pickled red onion, rocket, and spiced tomato relish, in a Pōneke Bakery pretzel bun. Inspired by this year's Word of Mouth theme, the Ferry Tale is built around a generous 180g lamb patty that's simply too big not to talk about. Packed with local flavour and priced at just $15 ($18 with fries), it's a proper mouthful not designed for tiny appetites. The pop-up travels across the city through August, appearing outside Wellington Railway Station on Thursdays and Fridays from 11am to 2pm, alongside activations at Odlins Plaza on 8th August (11:30am to 2pm) and Oriental Bay on 15th August (11:30am to 2pm). Burger and fries are served takeaway in their signature Interislander-ship style box, with chutney included for dipping.

Tabasco honey-glazed chorizo patty, with jalapeño corn beignet, lime-smashed avocado, chorizo crumble, caramelised onion jam, coriander, and chipotle lime crema in an Arobake brioche bun grilled with tequila burnt corn butter.

Beef patty, with chorizo cheese sauce, corn chips, tomato salsa, pickles, jalapeño, and lettuce in an Arobake brioche bun, with beer-battered fries.

Fish and prawn patty, with pickled carrot and daikon, lettuce, cucumber, Vietnamese mint, and housemade lemongrass sauce in a Dough Bakery sesame milk bun, with prawn crackers and a prawn spring roll.

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.

Wellington Seamarket Cook Strait caught crumbed fish fillet, with mesclun and tartare sauce in a Dough Bakery potato bun, with a skewered scampi and housemade scampi bisque.

Corned silverside, with coleslaw, Pickle & Pie pickles, tomato, cheddar, and mustard sauce in a brioche bun, with kūmara fries and aioli.

This is an intimate guided tasting exploring the conversation between chocolate and wine. Across five curated pairings, taste each element individually before bringing them together, uncovering how sweetness, tannin, texture and origin transform one another. From Pacific-origin chocolate to expressive fortified wines, each match tells a story of how it was found; through experimentation, happy accidents, and recommendation. Led by Gabe Davidson (co-founder and bean-to-bar maker) and Josh Pointon (one of the country's top sommeliers), this is a structured, indulgent tasting designed to be flavour-focused and genuinely educational. Your ticket includes five chocolate pairings and five wines.

Beef patty, with sweet and spicy pickles, provolone, onion dip, and tobacco onion crisps in a Pōneke Bakery potato bun.

Harringtons beef patty, with mozzarella, marinara, parmesan, and rocket in a housemade pizza dough bun, with parmesan truffle fries.

There’s a reason Pravda’s scones have a following. This hands-on class lifts the lid on what makes them so good, and gives you the chance to make your own. You’ll begin at your table with a hot drink or juice and a short introduction to Pravda’s story before heading into the pastry kitchen. The pastry chef demonstrates each step, sharing practical tips and answering questions about baking — not just scones. Then it’s your turn to roll your own, choosing from plain cheese or adding extras like jalapeño, chilli flakes or bacon before they’re baked fresh. Your ticket includes: two scones (one to eat and another to take home), two rounds of hot or cold drinks, and the top-secret Pravda scone recipe.