Beef patty, with iceberg lettuce, tomato, Benniks egg, Penray Gardens chilli, and sriracha mayonnaise in an ACME brioche bun, with Agria potato chips.

Crumbed chicken rendang, with tomato, salad, and cheese in a Brezelmania brioche bun, with fries and rendang sauce.

Honey-cured bacon and scrambled Shevington Farm egg, with gouda, hash brown, and Mojo Coffee BBQ sauce in a Family Bakery burger bun.

Charcoal smoke, sizzling meat, and you're in Nong Khai, a small northeast Thai town where families gather around the grill for Crying Tiger steak. Beef steak marinated 48 hours in coriander root, garlic, black pepper, oyster sauce, palm sugar, whiskey, and mandarin juice, char-grilled until the meat weeps with its own juices. The chef grew up cooking this dish with family and friends. It arrives with sticky rice and a Northern Thai Isarn dipping sauce of tamarind, lime juice, ground chillies, and fresh coriander. Alongside: a sharp granny smith apple salad dressed with chilli and fish sauce, topped with prawns; and tom zapp, slow-cooked pork soft bones that melt into a soup fragrant with kaffir lime, lemongrass, and ground rice. This is a three course set menu for $75. Alcohol can be purchased separately. Minimum 2 orders per table.

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.

Smashed beef patty, with bacon, mozzarella, onion crisps, Elemental Coffee espresso BBQ sauce, and aioli in a brioche bun.

South Indian spiced twice-cooked chicken in Manchurian sauce, with Napa cabbage coleslaw, crispy noodle sadeko, pickled red onion, and Apostle Hot Sauce kimchi ketchup in a Pōneke Bakery curry leaf milk bun, with Sichuan spiced fries and momo sauce mayonnaise.

Unwrapped: Whittaker’s since 1896 invites Chocolate Lovers behind the scenes to discover how a local maker became a global name. Set within the wider history of cacao production, the exhibition traces Whittaker’s story—from J.H. Whittaker’s founding vision and the iconic products that followed through to the company’s ongoing commitment to quality, beans-to-bar manufacturing and ‘Good Honest Chocolate’ values. The exhibition unwraps the story of New Zealand’s Most Trusted Brand and features objects to delight all the senses. Visitors will encounter nostalgic memorabilia and classic advertising, a scent station that reveals chocolate’s layered aromas and artworks made in collaboration with contemporary creatives. 2026 marks 130 years of Whittaker’s. What began as J.H. Whittaker’s small family business in 1896 has grown into a world-class chocolate manufacturer, still proudly family-owned four generations on and based in its original Porirua factory.

Pāua patty, with coleslaw, pickled red onion, and kewpie mayo in a Nada Bakery charcoal milk bun, with potato and kūmara fries and kewpie mayo.

Two smashed beef patties, with double cheddar, fried egg, gochujang mayonnaise, and carrot coleslaw with peanut dressing in a Cottage Lane seeded brioche bun, with fries.

Beef patty and pork loin, with grilled pineapple, pickles, lettuce, BBQ sauce, and secret burger sauce in a Pōneke Bakery brioche bun, with fries.

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