Chef of the moment: Nic Watt


Chef of the moment: Nic Watt
Chef Nic Watt’s multi million dollar restaurant Masu, which has been more than nine months in the making, is now open for business on Federal St, Auckland.

It joins an already illustrious enclave of gastronomy on Federal St – Sean Connelly’s The Grill, Al Brown’s Depot and Federal Deli, and Peter Gordon’s Bellota.

Masu Japanese Robata Restaurant & Bar, located beside the lobby of SKYCITY’s Grand Hotel, brings a new offering – modern Japanese fare cooked on a robata hearth at its centre where diners can see the chefs creating the delicious dishes.

Watt brings together his passion for flavour and dedication to detail at Masu. Signature dishes include tartar of salmon and tuna with a house made rice cracker, and tempura yellow belly flounder with chilli ponzu. A hot chocolate soufflé dusted with wasabi powder, cooked and served in a wooden masu box is a must-have dessert.

Watt returned to New Zealand late last year from London after a stellar career as chief operating officer of Japanese restaurant group Roka. He is also the face of TV3’s new cooking show Testing the Menu.

At Masu he is supported in his new endeavour by head chef Darren Johnson who worked with Watt at Roka, and restaurant manager Matthew Aitchison (formerly at The French Café).

The restaurant, which opened its doors to the public this week, launched with a glittering party on October 12 and was attended by New Zealand Prime Minister John Key who pitched in to help Watt serve sake to guests.


Valhorna baked chocolate pudding at Masu


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