Where I started:Waiting tables at her local cafe (aged 14). Where I am now:Cookbook Author and Instagram Chef.
The art of hospitality and a passion for food were both ingrained in Polly Markus from a young age, with the chef and author sharing how her late father was renowned for his hosting skills and culinary talent. “My dad was huge on entertaining. It was his favourite thing in the world,” she says. “He loved hosting people, he loved cooking and he really made me see the romantic side of food, of enjoying food with friends and family.”
Since then, cooking for and hosting people have become career-defining passions for Markus, who has not only amassed an impressive 65.7 thousand followers on her Miss Polly’s Kitchen Instagram account, but also, has a second cookbook on the horizon. For Markus, beyond her dad’s significant influence, it was early jobs in hospitality as well as the industry’s vast potential for travel that showed her how she could segue her passion into work, from making sauces at Hell’s Pizza to waiting tables at her local cafe to working in the event team at Britomart Hospitality Group, to the formative years she spent working as a crew chef on a superyacht in Europe. And while Markus’ trajectory in hospitality has been somewhat non-traditional, it left her with a deep respect for the industry — its people and its opportunities.
“I fell into the job of being a crew chef on a superyacht, even though I wasn’t formally trained,” Markus tells me. “And it was such a crucial time for me, it really opened my eyes up to the world of food because I had the opportunity to go to places I had never been before and to learn about produce and cooking seasonally and how to be practical in the kitchen.” She continues, “I was cooking for anywhere between 15 and 20 of the crew and would help the head chef do the guests’ food too.”
“There are so many different pathways that you can go down… the opportunities are huge, it feels like you can create a really incredible career for yourself if it’s your passion and you’ve got the get up and go.”
Despite her experience, Markus’ current career in food only came about after lockdown prompted her to launch a recipe account on Instagram. And it wasn’t until recently, she tells me, that she started viewing this as a viable career path going forward, explaining how, when she was younger, she actually had never considered being in hospitality long term. (She has also worked consistently in real estate for a number of years.) “I think there’s a stigma in New Zealand around working in hospitality, with the misconception being that you wait tables or work temporarily at a cafe or restaurant, and that’s as far as you can go,” she says. “But there’s so much more to hospitality than being front of house or back of house, there are so many different pathways that you can go down, the opportunities are huge.” She continues, “Particularly in this day and age, it feels like you can create a really incredible career for yourself if it’s your passion and you’ve got the get up and go.”
Indeed, there is a whole generation of social media chefs and online food influencers who are proving how the hospitality-worker archetype is evolving beyond recognition. Whether it’s restaurant chefs who also have millions of followers on social media, young passionate foodies waiting tables who also have substantial Substack databases for their recipe content or people with podcasts about cooking and food, the space that Markus now finds herself in, of online entrepreneurs who have harnessed hospitality experience to create something incredible, is vast and varied — and everyone is welcome.
Where I started:Work experience at Parliament’s in-house restaurant, Bellamy’s (aged 16). Where I am now:Owner & Operator of The Blue Breeze Inn and Chop Chop.
Mark Wallbank’s career has been impressive to say the least. From cutting his teeth at Bellamy’s to cheffing at London’s The Ivy, to opening many of Auckland’s most known and successful restaurants — from Rocco to Magnum and Moochowchow — and finally, spotting an opportunity in 2013 to take over an incredible corner site in Ponsonby, opening the now institution that is The Blue Breeze Inn — his history in hospitality is vast and varied.
“Growing up, I wanted to be a chef,” says Wallbank, “My mum was an amazing cook, and she also hosted these fabulous dinner parties. I’d sit on the steps at home, peering around the corner watching her cooking, eating, drinking cocktails, and having an incredible time entertaining, and think — that’s what I want from my life.” Inevitable, then, that Wallbank would pursue a career in hospitality and take any opportunity that came his way. At 16, his uncle, who was an MP at the time, secured him a job at parliament as a waiter at Bellamy’s. “It was an incredible place in the 80s — full silver service, which is unheard of now, but it was the perfect place to learn the fundamentals of what truly exceptional service looks like. I moved into the kitchen after a while and did my full apprenticeship, which was about as extensive and diverse as it gets. We were even taught how to carve ice sculptures!” he recalls.
“[Bellamy’s] was an incredible place in the 80s — full silver service, which is unheard of now, but it was the perfect place to learn the fundamentals of what truly exceptional service looks like…”
From there, the sky really was the limit. Wallbank made for London, where he worked at bistros and boutique hotels, before landing a job as a chef at The Ivy, honing his skills and learning the tricks of the trade before heading home to New Zealand. Back in Auckland, Wallbank became somewhat of an iconic fixture in the early noughts dining scene, with front-of-house positions in some of the city’s most revered spots such as Cibo, Otto’s, and VBG. Wallbank and his enigmatic personality propelled him to the top of the game quickly. The natural progression then, was to open a place of his own.
Now, Wallbank has been running his fourth restaurant, The Blue Breeze Inn, for 11 years, and it’s the satisfaction of maintaining an institution that keeps him inspired. “Restaurants are a trend. A lot of them come and go,” he tells me. “I get fulfilment from running a restaurant that’s been around a while, and the layers of history that you can build with your guests is incredible,” he continues. “If you can keep making the same dish they love 20 years later, that’s the essence, that’s what keeps them coming back.”
When thinking about the misconceptions people have when it comes to the hospitality industry, he tells me that when he was starting out, people would ask what he was studying at university, assuming he was working hospo as a side gig. And this attitude somewhat remains today. But for Wallbank, what the industry has offered him far outweighs any negativity. “That feeling of standing in an amazing restaurant where everything is working at full steam and running beautifully, with a buzzing energy in the room — that’s addictive to me. I was hook, line and sinker from the beginning,” he beams. And it’s glaringly obvious that Wallbank is exactly where he’s meant to be.
From big and bold to subtle and sophisticated, when it comes to this season’s must-have earrings, there’s no shortage of dazzling designs to choose from. Up the ante on any outfit — day or night, with a pair of luxe, high-end gold hoops. These are the must-have styles to shop now.
The prominent New York-based Kiwi artist that graces the cover of our Autumn Issue, Natasha Wright, is known for her work that explores the dichotomies of womanhood to stunning effect — with a message and métier that has evolved in a captivating way.
Living and working in New York for nearly a decade, the New Zealander has developed a distinct creative language that marries various iterations of the female form with the rich qualities of oil paint, her pieces, despite engaging with their subject in different ways, always drawing the onlooker in for their urgent brushstrokes, evocative colours, layered techniques and compelling forms.
Natasha Wright
Comprising a number of expressive works, this exhibition — dubbed Les Biches, redresses the depiction of woman-as-subject throughout history, exploring concepts of gender and sexuality. Across a series of large-scale works, her figures emerge as powerful beings that subvert performed and projected ideas of womanhood, fusing figuration and abstraction in intricately layered compositions.
Utilising neo-expressionism, vivid colour and a bold use of line, Wright’s depiction of the female form is that of strength and virtue. Each artwork has been built-up in layers with broad swathes of thick oil paint delivering a captivating tactility, while bright pops sit in stunning contrast against the paintings’ dark backgrounds — the female figures inhabiting a medial space that links the past and present. There is a classical influence here, but ultimately, these works are tethered to the now, inspiring us to reflect on the power and vulnerability of women.
On at Sanderson Contemporary now until the 12th of May, Wright’s exhibition is certainly one you do not want to miss.
Since opening its doors in Ponsonby Central in 2019, My Fried Chicken has solidified itself as a go-to for those looking to get their Korean fried chicken fix in the city. Now, with five locations across Newmarket, Mission Bay, Ponsonby, Takapuna, and now, Britomart, it’s obvious that My Fried Chicken’s inventive, comforting and utterly delicious fare has become a beloved staple on Auckland’s dining scene.
Right: Fried Chicken Bowl
City-siders looking for a tasty spot to grab a comforting bite will find a newly-opened My Fried Chicken outpost in the heart of Britomart. Much like the Newmarket eatery that opened its doors in 2023, this laid-back new spot offers much more than Korean free-range fried chicken and soju. Here, you’ll find all manner of epic fusion fare on offer, from street food to vegan options, plus inventive cocktails, natural wine, and so much more.
Japchae Noodle
Here, beloved signature dishes will be available alongside a whole new offering, including the likes of Dumpling Soup — a warming mix of flavourful beef broth, housemade dumplings, herbs and a fragrant green sauce, Japchae Noodle (kumara noodles) with sweet soy dressing, and rice bowls with plenty of tasty toppings — from fried chicken (of course) in myriad flavours including original, hot & sweet, soy & maple, sweet & sour, extreme spicy and more, to vegan chicken and pork belly.
The team has also introduced a new way to dine at all five outposts. The newly available ‘Lunch Specials’ menu offers a quick, easy, and satisfying option come midday, featuring the best dishes for a quick lunch fix, meaning even if you’re on a time crunch, squeezing in a delicious feast is still entirely possible. Or, if you have a little extra time, make sure to opt for the epic, now-famous ‘Lunch Boxes‘, which, for a modest $25, offer 10 delectable morsels to try.
Lunch Box Menu
And, perhaps best of all (particularly for those amongst us with big appetites), with the opening of My Fried Chicken’s Britomart outpost comes the introduction of ‘Endless Chicken’. Available at all locations, this exceptional offer lets hungry diners enjoy 90 minutes of endless chicken drumsticks.
There’s also a boozy bottomless brunch or dinner on offer, allowing revellers to select three tapas to enjoy with endless drinks (including cocktails) — perfect for get-togethers with friends or work events.
Left: Korean Fried Chicken. Right: Dumpling Soup
My Fried Chicken’s Britomart Store
In addition to the food, My Fried Chicken boasts an exceptional drinks offering, with an extensive natural wine list featuring local and international drops sure to satiate. There is also a delightful range of cocktails that pair perfectly with the food on offer, including the unmissable Butterscotch Lychee, a sweet sensation that sees Korean soju paired with creamy butterscotch and lychee in all of its fruity, floral glory.
So, whether you’re craving the comfort and indulgence of fried chicken or looking to try something new, My Fried Chicken’s new Britomart location is the place to be. From a menu showcasing the best of contemporary Korean cuisine to a welcoming and cosy space and lively list of libations, this tasty spot continues to earn its place on our dining agenda.
While we all know that a good mascara can change a beauty look entirely — adding definition to the eyes and more than a touch of glamour depending on your choice of product and desired effect, there’s a lesser-used coloured mascara that adds volume, length and lift in a much more subtle way.
If you’re after a more naturally defined daily look, a brown mascara is sure to do the trick. While black mascara is a classic for defining your lashes, switching it out for a brown colour, we’ve discovered, offers a much softer, more subtle and natural look — and is perfect for those with lighter hair.
Though not every good mascara is available in a decent brown (some offer black-brown options that are more black than anything versus the chocolate shades we’re coveting), brands are catching on, and there are now plenty of options to choose from.
In our humble opinion, these are the best brown mascaras to shop now.
There are endless reasons why our favourite Herne Bay haunt is known as a city stalwart — from its cosy, relaxed vibe to an incredibly delicious menu that changes with the seasons, to an extensive list of libations that set the mood come Friday. We can say, with confidence, that Andiamo is nothing if not reliable, and as we settle into the chill of autumn, the teams both within the kitchen and behind the bar are giving us yet another reason (or five) to book a table this coming weekend — adding four new dishes and an utterly indulgent cocktail to the menu.
Maritozzi
Butternut Girella
Given Andiamo is known for their contemporary spin on Italian fare, its unsurprising that they’ve reimagined one of Italy’s most beloved dishes — putting a unique spin on the classic. Typically served as a sweet bun brimming with cream, Andiamo’s Maritozzi is instead a savoury delight, boasting a pillowy soft bun filled with parmesan crema and topped with ora king caviar.
That said, if you’re more of a pasta fan, you’ll be hard-pressed to pass up the Butternut Girella. Here, delicate ribbons of fresh pasta are paired with nutty butternut (an autumn staple), crisp sage, and a flavourful burnt onion brood delivering a warming depth and unbelievable flavour.
The third new addition is the Wagyu Beef Rigatoni — and it’s our pick of the bunch. This delectable dish pairs succulent Wagyu beef, slow-cooked to tender perfection, with creamy buffalo curd, topped with a tasty horseradish gremolata adding a welcome kick.
And lastly, when it comes to sweet satiation, it’s almost impossible to choose a favourite, but luckily, given the nature of these tempting delights, you can opt for both. The Ricotta & Fig Genovese Sponge is a sight to behold. Arriving at the table like a work of art, this tasty dessert pairs an impossibly soft, light and airy sponge with chestnut crema and pear sorbet, with fresh figs further adding to its vibrancy. While on the drinks list, an entirely indulgent Tiramisu Martini now features, complete with house made savoiardi biscuit.
So whether you consider yourself an Andiamo devotee or only visit occasionally, here are five very compelling reasons to book a table now.
It’s no secret that the statistics around New Zealand’s poor mental health are staggering. Our nation’s rates of mental health challenges are shockingly disproportionate to the rest of the world, and often, it’s our most vulnerable communities that are the most impacted. But increasingly, we’re seeing heed paid to an issue that has long been shied away from — with a growing number of entities doing incredible work inspiring Kiwis to speak up and seek support. These are two charities making a difference.
VOICES OF HOPE
How to help:Donate, fundraise, tell your story, shop VOH merchandise, or simply share an encouraging message on the Voices of Hope website
Voices Of Hope is doing important work in changing the narrative around mental health, spreading hope through the voices of those with lived experience. Conceived by Jazz Thornton and Genevieve Mora, the local charity seeks to provide a safe place for people facing mental health challenges, so they can feel inspired, supported and empowered to share their struggles. VOH harnesses the power of connection via their storytelling platform to bring about a better understanding of mental health, promoting help-seeking behaviours, offering useful resources, and ultimately, spreading hope.
Learn more about Jazz Thornton’s inspiring story and her work in mental health here.
How to help: Donate, fundraise, become an ambassador, or shop IAH merchandise
With a strapline that reads ‘Normalising mental health. It’s just a conversation.’ I Am Hope, founded by comedian Mike King, has one goal: to incite positive societal attitudinal change. It’s well known that the youth population of New Zealand struggles with distressing self-talk and overthinking, and without the knowledge that these feelings are universal, they’re left feeling isolated and alone. I Am Hope does incredible work in showing kids that these thoughts aren’t unique to them, increasing the likelihood of them opening up and seeking help, and providing support when they do.
Learn more about Mike King’s inspiring story and his work in mental healthhere.
It had been mentioned many times, by my (clearly deprived) children, that the fact that they had never been to Fiji was bordering on child neglect. Fiji, as many of you know, is the ultimate paradisical holiday for families escaping the New Zealand winter, in search of somewhere warm and someone kind and caring to palm the children off to, while parents laze the days away, undisrupted among the tropical surrounds.
While these things alone should have been more than enough to have encouraged me to take my children there, rather than tackle the 30-odd hours of travel to expose them to the delights of European (beach club) culture, I had chosen not to, until now. Fiji, you see, is a place I had visited many times in a past life, and while I will not name resorts, I will suggest that some of those experiences left me with a sense of frustration, which is not what one wants as their take away from a tropical holiday.
Claire and her family on Kokomo Island
A destination where the words ‘Fiji time’ are said so often that they really have become a national catch-phrase, Fiji’s wonderfully relaxed way of life is tied to the idea is that everything just happens as it happens, no schedules, no stress. And while that probably sounds like heaven for most seeking true escape, for me (who is very much an active relaxer), adhering to such chilled out conditions doesn’t usually feel like a holiday. If I order a drink, I’d like it now, please, and then I can relax.
So, it may have been somewhat of a miracle then, that I surprised my unwitting family this summer with a week-long trip to Kokomo Private Island, knowing full well that this Fiji experience would not come with tropical itches (the cocktail… not the other kind), or the ubiquitous beaded hair.
After months of planning, and having not told a soul where we were heading, the line of questioning about our final destination was starting to make me feel like I may be letting the side down. The Maldives was mentioned far too often, along with the Seychelles and skiing in Switzerland or Japan also came up a few times, but never, ever Fiji. I guess everyone had given up on that idea some time ago.
Kokomo’s secluded private island encircled by the famous Great Astrolabe Reef
Arriving at Auckland International Airport, it was blindfolds for everyone, all the way to the check-in counter. I explained my surprise tactics to the ground staff who found the entire thing highly amusing. The fact that we flew on Fiji Airlines was probably going to be a giveaway I thought, but no, I strategically managed to get everyone checked in, and all the way to the gate without them knowing where they were going. It wasn’t until the announcement “Fiji Airlines is now boarding for Nadi” that the penny dropped. And the excitement ensued. Though our final destination was still a mystery.
“The diversity of options available to guests means that no two days are the same, whether hiking to a waterfall or a day spent on a deserted island.”
Arriving into Fiji a mere three hours later, we were greeted by Kokomo Private Island’s team, who took us across to their dedicated hangar, complete with their own seaplanes (two) and helicopters (also two). Here we freshened up and got ready for our 45-minute scenic seaplane flight to the south of Fiji’s mainland.
Approaching from the air we could see the famous Great Astrolabe Reef that encircles Kokomo Private Island. The reef is the fourth largest on the planet, and due to its isolation makes for an utterly stunning, undisturbed and thriving underwater environment that’s teeming with life.
After an exciting water landing, we’re greeted by Grant Anderson, Resort Manager at Kokomo. Nice job if you can get it. I consider a career change, particularly given that the staff are all offered accommodation on the island for five weeks at a time. This seems like living the dream to me.
The Beach Shack’s sunken bar
And Kokomo is definitely a dream. After we’re regaled with welcome songs by the beautiful staff, we are refreshed and introduced to the enormously well appointed Beach Club. It’s a spectacular building that takes in the beach front and the crystal clear waters beyond, and is peppered with large dining tables, sofas for casual lounging, and an enormous sunken bar. The kitchen here serves breakfast, lunch and dinner, and the menu is unique and varied every day.
We’re then whisked away to our two bedroom waterfront villa which is to become our home for the next eight nights. Located on the reef side of the island, we have our own large lawn area, infinity pool and access to the beach and some fantastic snorkelling, as the reef comes in close on this side of the island. While admiring the water, we notice two large sea turtles popping their heads up mere metres from where we are standing. Snorkelling is definitely high on the agenda for the afternoon.
Two bedroom beachfront villa
Understanding the Island takes an introduction to its founder Lang Walker (who very sadly passed away while we were staying at Kokomo). Walker, along with his family had had a vision to create the kind of resort that they had never been able to find. A place that was luxurious in its approach yet still a restorative sanctuary for families. A successful Australian property developer, Walker transformed the dilapidated and deserted original resort into a true tropical oasis with a deep commitment to both the local communities and to the preservation of its utterly unique, pristine environment.
“Kokomo is paradise for adventure seekers, a restorative sanctuary for families and an enticing retreat for those just wanting to get away from it all.”
Dotted between the Island’s two white sand beaches are 21 beachfront villas each with their own infinity pools and ocean views, and each encapsulating a successful pairing of both contemporary and traditional Fijian design. In addition to the 21 villas are five luxuriously grand residences that are designed to give the sort of seclusion one might want if you were a visiting celebrity, or if you just need some space (as we all do at times), to get away from the world.
Aerial shot of Kokomo Island
With three outstanding restaurants on the island, and a commitment to offering a true farm-to-table operation, Kokomo boasts a five-acre farm and hydroponic garden that yields 60 percent of the Island’s produce and dictates the daily menus. With ‘caught to order’ seafood with a ‘dock to dish’ sustainability program offered via the local villagers. (Kokomo offers the only sustainable operation of this kind in the South Pacific.)
Each of the Island’s restaurants benefit from these resources, which is reflected in their changing daily menus. Kokocabana Pool Club offers fantastic Italian, from pasta and pizza, to an array of delectable snacks, while Beach Shack presents an elevated and ever-changing daily menu of anything from char-grilled steak, through to fresh caught fish, crabs and lobsters. But to everyone on the island, it’s Chef Caroline Oakley’s Walker D’Plank — a fitting ode to Walker, who according to Caroline, came up with the name — that is a firm favourite. Tucked away in a secret cove, under the shade of overhanging trees, with waves (and baby reef sharks) lapping under the boards, Chef Caroline devises her daily menu from what is sourced locally on the day. Executed with simplicity, yet filled with a level of heart and soul that is hard to replicate, her dishes harmoniously sing, and are bursting with flavour. Caroline’s weekly ‘Curry Night’ (of which we were lucky enough to experience twice) was an absolute stand out. Caroline managed to convert both of my children into obsessive curry lovers thanks to her expert skill of combining exotic spices and the myriad flavours of Southeast Asian cuisine.
Left: Walker D’Plank. Right: All day dining at the Beach Club
No two days are the same at Kokomo, as a paradise for adventure seekers, a restorative sanctuary for families and an enticing retreat for those just wanting to get away from it all. Cementing the long-term stay appeal of the resort were several families we met who stay on the island every year, some for three to four weeks at a time. The range of activities available to guests is vast and varied, from reading a book in solitude on a hammock, to a sublime traditional massage at the spa, to yoga sessions or tennis (with Fiji’s number one player, I might add) to snorkelling, swimming, hiking to waterfalls or a day spent on a deserted island. There is no point during our stay that we feel like we have nothing to do. But there are definitely some days where we do just that too.
Fijians are well known for their love of children, but at Kokomo, it’s on an entirely new level. My children became best friends with Patrick, James and Taka and the rest of the team who take care of activities. We would literally not see the children all day, while they rode the banana boat, paddle boarded, did endless backflips off the giant trampoline anchored off the beach front, snorkelled and fed the fish, played beach volleyball, the list goes on. And to top it all off both of my children managed to complete varying levels of Padi dive certification, starting in the resort’s family pool, before venturing out onto the reef for the real deal — a scuba dive in the ocean. This experience was life changing for my children and something that they will be sure to use for years to come.
Two bedroom beachfront villa’s
The final surprise I had yet to reveal for my family was a celebration of my 10-year wedding anniversary. Having lost a close family member on the day we arrived at Kokomo, the emotions were running pretty deep during our time on the Island. But through the sadness, I was reminded of just how lucky I am to still get to walk in the sun, with my husband and children, something that we all take for granted and never acknowledge.
An intimate sunset celebration for Claire and her family
So, after liaising with the fantastic food and beverage team, I was able to surprise my family with an intimate sunset celebration of our life as a family unit. It was an emotional, but truly special time. We cried, we danced and we laughed a lot, and for that reason alone Kokomo will forever feel special for me and my family.
Kokomo has etched itself in our hearts, not just as a luxurious getaway but as a place where we experienced profound joy, connection and renewal. For us, the trip was a reminder of the beauty of taking a moment to truly embrace life with those we love. I can safely say we’ll be returning, drawn back by the allure of its pristine beaches, the warmth of its staff, and the promise of new adventures in this slice of Fijian paradise.
“Kiwis love the ocean. We naturally gravitate toward the water when thinking about dining and where we feel relaxed,” Judith Tabron tells me when discussing her new venture, First Mates, Last Laugh — a new all-day eatery opening its doors this month at Auckland’s Westhaven Marina.
Taking up one of the city’s most coveted positions, Tabron’s new eatery marks the hospitality stalwart’s much-anticipated return to the industry, promising to bring something fresh to Auckland’s vibrant dining scene. “I’m thrilled to say First Mates, Last Laugh is a concept that is much different from my previous ventures,” Tabron tells me. “We set out to create a warm, friendly neighbourhood spot that is elevated yet relaxed — somewhere to go for occasional dining, or pop into for a drink and snack after a stroll along the marina.” she continues. And from what we’ve seen so far, First Mates, Last Laugh delivers on all fronts.
Tuna Sashimi Taquitos
The space itself, set in the midst of the sheds lining Westhaven Drive, is pared-back and unfussy, conjuring the easy, breezy vibe of a beach house. The interiors were designed by the clever team at Material Creative, who perfectly captured the essence of what Tabron set out to create. With a palette centred on warm, inviting tones — incorporating the vibrant colours of the nearby ocean, here, the ambience is calming; the vibe inspiring repose. “It wasn’t an easy brief,” laughs Tabron, “But we’re stoked with the result.”
Spicy Salmon
When it comes to the food, the team placed a strong emphasis on heroing exceptional local produce, with quality, seasonality, and accessibility at the fore. At the helm in the kitchen is Executive Chef Cezar Takahashi, whose 15 years’ experience in Japanese restaurants — both within New Zealand and overseas, shines through in the expertly curated menu. A master of his craft, Takahashi draws upon his Brazilian-Japanese heritage and long history of working with seafood to develop dishes that are unique and inventive, weaving in nods to traditional techniques and flavours — with a strong focus on locally-sourced produce.
Tabron herself is also no stranger to a kitchen, cheffing for many years before stepping into the owner/operator role, including a stint as head chef at her now-neighbouring eatery Sails Restaurant. Tabron and Takahashi collaborated closely on the opening menu, which draws on a multitude of cuisines, from Brazilian to Japanese, Asian, South American and, of course, also features Tabron’s much-loved Kiwi classics.
Fresh Sashimi Selection
Left: First Mates Colada Fizz. Right: Prawn Taquitos
When asked which dishes Tabron is most excited about, Cezar’s fresh sashimi and Whitebait Tamagoyaki instantly come to mind. While the taquitos — a delectable crowdpleaser, are sure to be a First Mates, Last Laugh staple. And, while there will certainly be some inventive and elevated fare on offer, classics will feature too.
Hiramasa Kingfish Ceviche
Left: Cured Salmon. Right: Black Forest Espresso Martini
On the drinks menu, the beloved Spritz will appear in many iterations, and the ‘Tiny-Tini’ (a mini martini made with either gin or vodka), we’re told, is a heady delight. Given the location, there will of course be crisp, cold beer on tap, including local craft drops. While elsewhere on the menu, the wine offering has been curated by Tabron herself, drawing inspiration from her vast travels — both locally and globally, to offer something unique.
Tiny-Tinis (vodka & gin)
Harnessing Tabron’s extensive and varied experience, First Mates, Last Laugh is a fresh hospitality hotspot with all the makings of a future icon.
First Mates, Last Laugh opens officially on April 18th at 121 Westhaven Drive.
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