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.

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.

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.

Capitol brings a set menu cooked with clarity and intention: love of local produce and respect for the seasons. Start with focaccia alla griglia, grilled bread with Wairarapa extra virgin olive oil. Move into a twice-cooked soufflé of house-aged and smoked cheddar. The centrepiece: a pastry-topped pie of Syrah-braised venison shank with puréed parsnip, deep, rich, built to linger. Finish with semifreddo alle prune, black doris plum ice with candied orange. This is a four course set menu for $87.50. Alcohol can be purchased separately.

Rodney Scott has been cooking whole-hog barbecue over coals since he was eleven years old. By seventeen, he was working the pits full time. What began as a kid helping out at his parents' roadside business eventually became one of the most celebrated careers in American barbecue. In 2018, Scott was named Best Chef: Southeast by the James Beard Foundation, the second pitmaster ever to win a James Beard chef award. He has appeared alongside Anthony Bourdain in Parts Unknown, and in 2020 was profiled on an episode of Chef's Table: BBQ, showcasing his South Carolina whole hog style. Boneface Brewing in Upper Hutt will be transformed for the occasion: American cars out front, whole hogs slow cooking over a fire pit, long trestle tables set up beer-hall style inside, live music, flash tattoos, and a specially brewed Boneface collaboration beer made for the day. Scott will be cooking his signature whole hog alongside a second protein, two hot sides, two cold sides, bread, and condiments. Staff will be dressed for it. So should you! Your ticket includes food and entertainment. Beverages and flash tattoos are payable on the day. This International Chef Collaboration is proudly supported by the New Zealand Government’s Events Boost Fund.

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.

Step into the world of chillies, spices, and bold flavours with team Apostle and craft your very own hot sauce. The evening begins with a short introduction to how their products are made, then you'll sample the range from Apostle alongside selected sauces from across New Zealand and Australia. From there, it gets hands-on: you'll experiment with fruits, vegetables, chillies, and spices to develop your signature blend, with guidance from the team and optional recipes for those who prefer structure. It's collaborative and fun, groups are encouraged, and there's plenty of sharing ideas and flavours. Your ticket includes around six bottles of your own handmade sauce, a kitchen notebook, grazing platters, drinks from Duncan's Brewery, and other treats. One alcoholic drink is included; non-alcoholic options available throughout.

Chow celebrates the most powerful recommendation of all: the one shared across a family table. Jimmy Mahakit (Isaan, Thailand) and Kunpheng “Ricki” Zhu (Jiangsu, near Shanghai) have each spent a decade as Sous Chefs at Chow. For one night, they cook together, presenting dishes learned at home through observation, taste, and guidance at the stove. These are recipes passed down through families, remembered rather than written. This is word of mouth in its purest form. Jimmy’s cooking is bold, herb-forward, and grilled, with chilli heat and fermentation. Ricki’s focuses on balance, braising, clarity, and precision. The evening unfolds as a generous shared dinner, finishing with dessert. Food is made to be shared. What begins as dinner evolves into a true Chow party, with matched cocktails flowing and a DJ building the energy. Your ticket includes a shared dinner and matched cocktails. Additional drinks will be available for purchase.

In many parts of Europe, the late afternoon snack is a daily ritual. In Wellington, it is finally getting its moment. For one Friday night, Amuse Snack Bar leans fully into the tradition, turning its pintxos offering into a lively, snack party celebrating kiwi tapas. Expect a rotating spread of 10 to 15 pintxos built on Amuse’s sourdough baguette, topped with combinations like bacon and egg tortilla, pork belly with persimmon relish, seared tuna with kawakawa aioli, and classic gildas. Snacks are served quickly from the yellow window, ready to eat, with sticks tallied at the end. Drinks stay close to the theme, with New Zealand vermouths, Spanish reds, and house cocktails designed for grazing. Drop in, eat well, and stay as long as you like.

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.

For Chef Shuchi dessert has always been the most emotional part of a meal. It's where people slow down, and where conversation softens. For this event you're encouraged to skip right to dessert for this five course dessert tasting menu each tied to a memory. Some from Shuchi's life, some shared in our collective memories, all rooted in the small, often overlooked moments that shape how we experience sweetness. Raspberry panna cotta tastes like school lunches and summer berries. Rich brownie with hazelnut mousse is the sweet thing you crave after a long day. The lemon cake that became Le Ciel's bestseller without anyone realising. Apple crumble soufflé carries memories of Shuchi's grandmother. Passionfruit posset brings the taste of home from Tanzania. Each course is plated with technique and restraint, refined, but never losing its warmth or intent. You'll spend an evening in the warm, slow space where dessert deserves to be. Your ticket includes five plated courses plus one palate cleanser.

This year, as the world turns its eyes to the football world cup, Noble Rot brings the competition to the table. For one night, the drama of football is reimagined in the glass, with each course framed as a head-to-head clash between two wine nations. The evening begins with a welcome pour before a five-course degustation unfolds in match format. Each course is served with two wines presented side by side. It could be Argentina vs Chile or Italy vs France. You're invited to compare style, structure, character and flair across the world’s leading wine countries. The final course delivers one last decisive pairing to close the evening. The Noble Rot sommelier team will guide each “match,” sharing insight into regions, rivalries, and defining characteristics that give every wine its competitive edge. Your ticket includes an amuse bouche on arrival, five courses, an arrival wine, and nine matched wines served head-to-head throughout the evening.