Atlas
Atlas serves a new take on contemporary New Zealand cuisine, utilising the finest produce available to offer dishes that draw inspiration in flavour from many parts of the world. As meticulously as they source each product that enters their kitchen, so too do they source each bottle of wine that enters their cellar.
| Contact: |
36 Customhouse Quay, Te Aro This venue is NOT wheelchair accessible |
| Social Media: |
Events - August 1 - 31
Chef Successions: Alta at Atlas
Georgia Van Prehn, Head Chef and Owner of Alta, was born in Hong Kong, raised in Singapore and spent her teenage years in New Zealand before she headed to the restaurant meccas of Melbourne and London to pursue her career as a Chef.
After returning home to New Zealand. She worked at Scotch restaurant in Blenheim as their Head Chef and after a few short years opened her own restaurant, Alta, in Auckland. Van Prehn was recently awarded the 2021/2022 Rising Talent award by Cuisine Magazine and has been labelled the “one to watch".
$150 Meal Only
$255 Meal & Wine Match
|
Dates: |
Price: $150-$255
Event enquiries: james@yugroup.co.nz
Buy Tickets
Chef Successions: Black Estate at Atlas
Born in the UK and raised in Wellington, Head Chef of Black Estate, Olly Le Maitre’s food education began at 15, as an apprentice at Logan Brown. After several years, he ventured to Matterhorn, then Whitebait, where Le Maitre says he “started finding my rhythm with food”.
After working in luxury lodges in Australia and New Zealand he has settled at Black Estate winery, named Best Winery Restaurant at the 2019 Cuisine Awards, as their new Head Chef.
$150 Meal Only
$255 Meal & Wine Match
|
Dates: |
Price: $150-$255
Event enquiries: james@yugroup.co.nz
Buy Tickets
Chef Successions: Des Harris & Martin Bosley at Atlas
Originally from Wellington, Des spent his formative years leading the kitchen at Logan Brown Restaurant under Chef Al Brown.
Since then, Des has achieved many accolades within the industry including leading the Martinborough Hotel restaurant to win the best Regional Restaurant category in the Cuisine awards within his first year, being awarded Chef of the Year in 2013, leading Clooney restaurant, Auckland to a three-hat standard and opening Augustus Bistro, which was regarded as one of the best new restaurants of its year.
In 2021, Des expanded his offerings to bring great food to people’s homes, aiming to create a personal experience, one which his clients can truly relax.
With over 30 years experience in New Zealand’s restaurants, chef-restaurateur, columnist, author Martin Bosley has cemented his name among the greats.
Living by the philosophy that we should eat what’s in season, what’s local and what’s fresh, Martin has been bestowed with every major food award NZ has to offer. Celebrating Wellington’s artisan and bespoke producers and embracing the epic efforts of winemakers, farmers and fishermen, Martin helps keep the multicultural, diverse cuisine of New Zealand alive.
Though he no longer owns a restaurant, Martin owns a seafood supply company and is usually busy with catering work for weddings and other events around Aotearoa New Zealand.
$185 Meal Only
$290 Meal & Wine Match
|
Dates: |
Price: $185-$290
Event enquiries: james@yugroup.co.nz
Buy Tickets
Chef Successions: Mapu at Atlas
Giulio Sturla was the chef and creator of New Zealand's Restaurant of the Year 2015, Roots in Lyttelton, outside Christchurch. At Roots, Giulio focused on experimenting with local ingredients and delivering these in new and exciting dishes. Roots received many accolades, one of which, was being named the only three-hatted restaurant outside of Auckland and Giulio was named Chef of the Year in 2018.
Fast forward to 2021 and Giulio has a new passion project, his test kitchen Mapu, and once again the locally foraged and sourced ingredients are the highlight.
$210 Meal Only
$315 Meal & Wine Match
|
Dates: |
Price: $210-$315
Event enquiries: james@yugroup.co.nz
Buy Tickets
Chef Successions: Paris Butter at Atlas
The day he turned sixteen, Zennon Wijlens, Head Chef of Paris Butter, walked out of school and into a restaurant kitchen. Sixteen years on he has worked in some of Australasia’s most acclaimed restaurants and travelled to many of the World's 50 Best Restaurants.
In 2019, Zennon joined the team at Paris Butter in Auckland’s Herne Bay. As Sous Chef (now Head Chef), he relished the opportunity to work alongside chef-owner Nick Honeyman, and together they created an innovative and clever menu that really pleases the palate.
$210 Meal Only
$315 Meal & Wine Match
|
Dates: |
Price: $210-$315
Event enquiries: james@yugroup.co.nz
Buy Tickets
Chef Successions: The Grove at Atlas
Born and raised in Britain, Head Chef of The Grove, Ryan Moor exposed himself to a wide range of culinary styles. He has spent over nine years working in Michelin starred restaurants across the United Kingdom, where he has pushed his genuine love of food to the highest level.
Ryan moved to New Zealand in December of 2018 and quickly fell in love with the country. Ryan focuses on the finest products the country has to offer, to help him showcase a menu led by the local ingredients with flavours driven to the fullest.
$185 Meal Only
$290 Meal & Wine Match
|
Dates: |
Price: $185-$290
Event enquiries: james@yugroup.co.nz
Buy Tickets
Lost In Space: Hong Kong to Xi'an
Serving up contemporary cuisine inspired by the regions of China, Atlas offers a tasty and approachable menu with clean, bold flavour profiles and a fast, fun, and casual canteen-style dining experience to leave the palette always wanting more.
|
Dates: |
Price: Free entry, pay on consumption
Event enquiries: james@yugroup.co.nz
