À la carte
Pick your city
Two homes, two kitchens — each with its own menu. Small plates made to share, from $8.88.
Two kitchens, one lucky number
How the menu works
From $8.88, not flat $8.88Eight is the lucky number, so that’s where the menu starts. Most small plates sit around there; a few premium dishes — truffle beef, the duck — cost more, and every price is on the menu.
Order three or four eachThese are sharing plates, not entrées. Three or four per person lands about right for a full table — everyone tastes everything instead of guarding their own dish.
Built in stationsBoth kitchens run the same stations — Cold Station, Steamer, Bao Buns, Wok & Fryer, Grill, Duck 4-Way, Dessert, and Drinks & Cocktails. Order across a few and you get range without thinking about it.
Auckland vs Wellington
Same DNA, different rooms
The two kitchens share a backbone — the same eight stations, the same Signature plates, the same Duck 4-Way. If you loved something in one city you’ll almost certainly find it in the other.
What differs is the extra shelf on top. Ponsonby runs a What’s New section — the kitchen’s current drops, rotated as the team cooks them. Courtenay Place runs a Limited Menu instead: a shorter, Wellington-only set built for a room that fills up fast and stays loud.
Auckland carries the longer list overall. Wellington trades a few plates for speed and volume. Neither is the “full” one — they’re tuned to two different rooms.
Order across the stations — that’s the whole idea
Before you order
All questions →DietariesV, VG and GF tags on the menu are confirmed with the kitchen. We can’t guarantee against cross-contamination of onion, garlic, soy and sesame — tell your server about any allergy and they’ll walk the table with you.
Set menus & bottomlessBeyond à la carte there are bottomless sessions and set feasts — all R18, all pre-booked. See what’s on →
Big group?Over ten people, don’t use the online calendar — the venues hold dedicated spaces for groups. Send an enquiry →