Some meals are best eaten with your hands. The seafood boil arrives tableside and suddenly the table comes alive, shells crack, plates get passed hand to hand, and the conversation doesn't stop until the last bite. This is what Coene's does best: shared seafood, dishes designed so you're talking across the table instead of inside your own head. Three courses of pure shared eating, starting with an elegant entrée, moving into the main event, that seafood boil, golden with stock and packed with everything fresh, and finishing sweet. Your ticket includes a three-course shared dinner, a glass of Prosecco on arrival, and the satisfying mess that comes with a proper seafood feast. Additional drinks are available to purchase.

The ocean sets the tone for this five-course degustation, where fish and seafood take centre stage from first course to final bite. Drawing loosely on the spirit of the Italian Feast of Seven Fishes, this is a communal appreciation of the ocean's jewels, exploring the breadth and finesse of premium ocean produce with precision and care. Each course reflects a thoughtful approach to seafood, drawing on seasonal catch and sustainably sourced ocean produce from around New Zealand. Expect considered technique and full use of the ingredient, treated with respect and imagination to reveal both delicacy and depth. The sommelier team has selected nine wines from around the world, fine Burgundy, savoury European whites, the occasional red, chosen to complement each expression of the sea. Your ticket includes an amuse-bouche on arrival, five courses, nine wines throughout the evening including an arrival wine.

For many of us, pāua is widely known, yet rarely tried beyond fritters, or the classic creamed version. Get it right, though, and it deserves a place at any kiwi table. Get it wrong and you may as well sole your boots with it. Join a collection of chefs, fishermen, and locals for a deep dive into the life, nutrition, and uses of our most iconic seafood. The masterclass starts with local wine, then into demonstrations of technique in the despatch, preparation, and cooking of pāua, and open forum discussion as you explore ultimate expressions of this taonga. Roll your sleeves up to learn techniques first-hand at a grazing pace, with refreshments to hand. A communal meal follows, celebrating our local oceans and prepared by masterful chefs. Pāua appears eight ways, kelp in all its glory, and smoke, fire, and fish take centre stage. Your ticket includes welcome beverages, eight courses featuring pāua in multiple expressions, matched wines or non-alcoholic options throughout.

Come celebrate the king of street foods, the humble hot dog. Mosaic Venues, the team behind Wellington faves Mr Go's, Kisa, Ombra and Parla launches a roaming cart with flavours shaped by the restaurants and the way they like to eat: bold, international, and built for grabbing in hand. At any one time, you'll find four dogs on rotation, inspired by global cuisines: a Korean dog, a Turkish dog, an Italian dog, and an all-American classic. New Zealand made franks in Wellington sourdough hot dog buns, loaded with toppings, plus a sauce stand so you can finish it your way. The cart pops up in rotating locations around Wellington throughout the festival. Hot dogs are $9–$14.