Elixir, The Phial Of Eären-Dill - A pickleback which used “fat washing” to imbue the taste of wagyu beef and sous-vide gruyere, pickled shallots and rested brioche into bourbon. Served with a sidecar of decarbonated Garage Project Pickle Beer, along with an American mustard-infused spray.

Hippopotamus Restaurant, Queer Eye For The Fungi - Taking the theme quite literally, Hippopotamus gave fungi a glow-up! Shining light on the depths of the damp and dark, this three-course set menu heroed fungi in its many wonderful forms.

Pravda Café & Grill, Blue Gold- Another literal take on the theme 'breaking the mould' in the form of blue cheese, botrytis wine and Lighthouse Gin.

Capitol & KC Cafe, Orien-table - An incredible evening celebrating two Wellington stalwarts and blending their personal and beloved cooking styles. KC Cafe and Capitol came together to break the perceptions of what each venue can offer in a true reflection of Wellington's finest.

Rogue & Vagabond

Hippotamus

Mr Go's

Havana Bar, Big Foodie Quiz of the Year

Myrtle, Belly and Jelly - Pork belly and prawn patty, with hand-dived Worser Bay jellyfish and pickled vegetables in a Myrtle milk bun, with seaweed salted fries and sriracha mayonnaise.

Zelati Dessert Cafe, Absolutely Avo-licious - Avocado toast like you’ve never had before! Zelati broke the mould this housemade real avocado gelato encased in a 72% dark chocolate ‘avocado skin’.

Oak & Vine Restaurant, La Nouvelle Façon - A four-course cocktail degustation menu inspired by the theme 'breaking the mould' which offered a platter of cocktails in four different flavours and forms all made with different techniques.

Graze x Teresa, Abstraction - Andrea Marseglia from Teresa, Hawke's Bay teamed up with Max Gordy and the good people of Graze Wine Bar to deliver an ambitious cocktail matched degustation. They drew on inspiration from the abstract artists that broke the mould of traditional art and of what we know as dinner.

Karaka Cafe

Hillside Kitchen & Cellar

Coco At The Roxy

Hillside Kitchen & Cellar - Bandersnack