Under the creative direction of award-winning chef Neil Sapitula, Rothko at Sculptureum has reopened its doors with an exhilarating menu built ‘Fire and Ferment’ — a culinary philosophy that speaks to Sapitula’s Filipino roots, reverence for technique, and playful approach to bold flavours.
Sapitula, whose stellar career spans Cocoro and Nanam in Auckland, the award-winning Solera in Tauranga, where he earned a Cuisine Good Food Awards Hat in 2023, and tenures in award-winning kitchens around Asia, has taken the reins at Rothko — bringing a fresh perspective to the lauded eatery.
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Rothko is nestled within the striking grounds of Sculptureum, where more than 700 diverse sculptures and other artworks are displayed across the 10-acre site within quirky galleries and throughout stunning garden spaces. The ever-evolving collection, owned by Anthony and Sandra Grant, ranges from giant pink Italian snails to pieces by Picasso, Chagall, and Andy Warhol, and the Southern Hemisphere’s best display of glass art. “Sculptureum is a fun experience, and now Neil has recreated Rothko as the perfect culinary complement,” says Anthony Grant. “Instead of ‘fine dining’ we think of it more as ‘fun dining’.”
The eatery has seen a recent refurbishment, which includes a new kitchen designed around open-fire cooking and an intimate new chef’s table experience, designed to invite diners into Sapitula’s unique culinary world.
The chef’s love of open-fire cooking stems from his upbringing in the Philippines, where he has fond memories of learning to cook over a small hearth at his grandmother’s house. Fermentation is another key aspect to Filipino cuisine, and Sapitula was keen to showcase those vibrant flavours in his food at Rothko.
The restaurant’s new menu is an invitation to explore something outside of the ordinary and expand your culinary horizons. Ranging from snack-sized delights to larger share plates, the offering brings together an array of flavours and textures, featuring everything from delicately balanced raw fish with smoked coconut, doenjang, and harissa oil to rich, wood-fired wagyu scotch served with egg yolk and bone marrow. Even chicken feet, reimagined with a farce of shiitake and furikake, make an unexpected and delightful appearance.
Each ferment requires several months to prepare and age, meaning the Rothko menu will continue to evolve and expand. At lunch, diners can choose from Rothko’s signature Teishoku lunch boxes in meat, fish, or vegetarian or a selection of dishes from the wider menu, alongside snack and sharing plate options.
In the evenings, a new chef’s table — the Kitchen Gallery, brings guests even closer to the action, with the restaurant’s connection to Sculptureum’s ever-evolving art collection further enhancing its immersive appeal. Sapitula is passionate about connecting with guests and sharing his vision, “There’s a lot going on underneath in this menu. In the Kitchen Gallery, I can explain it from the chefs’ point of view, diving deeper into how we’ve created the specific flavours.”
Sculptureum co-owner Sandra Grant says Sapitula’s vision for Rothko is the ideal complement to the art experience. “It’s food as a kind of art form. He’s making something that’s original and different.”
At Rothko, the dining experience is one of playful discovery — an invitation to experience a culinary adventure as unique as Sculptrueum itself.
Opening hours:
Lunch: Thursday — Sunday, 11am — 2pm
Dinner: Thursday — Sunday, 6pm — 8pm
Rothko
40 Omaha Flats Road
Matakana
(Within the grounds of Sculptureum)
