Soy-ginger fried chicken, with gochujang cheese, kimchi coleslaw, burnt butter aioli, and nori sesame crunch in an April Patisserie salted milk bun, with shoestring fries.

Beef patty, with pastrami, Swiss cheese, sauerkraut, gherkin, and Russian dressing in a Pōneke Bakery sesame milk bun, with tater tots and Russian dressing dipping sauce.

Wagyu beef, with battered onion rings, Prana Greens microherbs, coleslaw, truffle mushroom sauce, and roasted red pepper mayonnaise in a brioche bun, with shoestring fries and aioli.

Venison patty, with beetroot relish, smoked cheese, pickles, and red onion ketchup in a housemade sesame seed milk bun, with skin-on chunky chips.

Beef patty, with bacon, onion rings, smoked cheese, iceberg lettuce, cherry compote, and BBQ sauce in a Pōneke Bakery milk bun, with cherry salt fries.

Strait Speared butterfish and Tora Collective octopus chorizo patty, with smoked gouda, Mills Bay mussel fritter, smoked kina and tomato custard, pāua and cucumber escabeche, and butterfish skin crackling in a Capital Millers housemade pretzel slider bun.

For this five-course degustation, Head Chef Nicolas Mentzas draws on his Greek heritage to present the flavours and textures of home through a refined, fine-dining lens. Often perceived as relaxed and informal, there is a quiet depth to Greek cuisine. It is shaped by season, coastline, mountain herbs, and generations gathered around the table. Dinner unfolds as a carefully composed menu that honours tradition while embracing precision in one of the world’s oldest wine cultures. Rather than a shared feast, expect elevated dishes rooted in Greek culinary history, reinterpreted with elegance and detail. Each course is paired with Greek wines, highlighting distinctive indigenous grape varieties and the growing confidence of the country’s modern producers. Throughout the evening, the Noble Rot sommelier team will introduce each pairing, exploring how Greece’s food and wine traditions complement one another in perfect harmony, at the highest level. Your ticket includes an amuse bouche on arrival, five courses, an arrival wine, and seven Greek wines paired throughout the evening.

Conscious Valley lamb patty, with beetroot tzatziki, coleslaw, lettuce, and gochujang feta in a Cottage Lane brioche bun, with straight-cut fries.

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

After a barnstormer last year, Garage Project and Le Marché Français return with Cheese Bar, a carefully selected cheese and beer experience popping up for three nights at the Wild Workshop. This is à la bonne franquette: no bookings, no set menus, just exceptional French and locally sourced cheeses matched beautifully with beer. Build your own board from a counter display of soft, washed rind, bloomy rind, alpine-style, goat's milk, and blue cheeses. Comté in multiple ages, Brie de Meaux, Camembert-style options, chèvres, and French blues. Or order a guided tasting cheese and beer flight with Garage Project and Wild Workshop beers. Cheese-forward small plates, baked brie with seasonal accompaniments, raclette-style melted cheese over potatoes and cornichons, croque-monsieur-inspired toasties, cheese, and charcuterie boards, round out the offering.

Dilly Dally's Bryn and Jesse wanted to share their favourite Auckland restaurant with Wellington, and Pici's Jono, Gemma and Kaz were happy to make the trip south. Pici has built a devoted following on handmade pasta and trattoria energy: simple, generous food with no pretension, and good music. So a collaboration between the two restaurants makes sense, they share the same philosophy and vibe, and the menu will embrace that shared spirit: snacks, antipasti, two pasta courses, and dessert. Your ticket includes four courses. A selection of New Zealand natural wines is available to purchase on the night.

Beef patty, with mixed green salad, cheddar, gherkins, tomato, red onion, black pepper, and sriracha mayo in a Shelly Bay Baker brioche bun, with fries.