Known as one of the most desirable fine dining spots in the city, The Grove has a well-earned reputation for its creative and elegant degustation menus.
Every dish delights with an array of seasonal ingredients brought together in a symphony of flavour and texture.
It’s one of those places that makes eating out easy, as you’ll never regret leaving the decision-making in the hands of the experts. Of course, there’s always a perfectly matched wine or cocktail waiting to further tantalise your tastebuds, too.
Each plate is like an art exhibition of Aotearoa’s best ingredients, with internationally-acclaimed head chef Cory Campbell working with local and sustainable suppliers. Exploring each element’s carefully-considered provenance is part of the joy, as staff share fascinating details about what’s in each bite.
Magical Mānuka menu
Now, Campbell has chosen to showcase the versatility and flavour of one of the country’s most precious and powerful ingredients.
In partnership with Comvita, The Grove is offering a special limited-time culinary experience using the brand’s top-quality Mānuka honey.
Since 1974, Aotearoa New Zealand’s Comvita has grown to become a global leader in producing premium Mānuka honey, Propolis, Olive Leaf Extract and other natural health related products. The brand’s flagship Mānuka honey is prized for its unique flavour, its UMF™ level guarantee and potent antibacterial properties and health benefits, largely due to its high levels of organic compound methylglyoxal (MGO).
Andy Chen, deputy CEO of Comvita, says shared commitment to excellence made The Grove an obvious partner. “[We are] both are dedicated to quality and innovation, and we saw an opportunity to create a culinary journey that celebrates the unique flavours of Mānuka honey.”
The golden stuff is of course best known to most of us spread thick on a piece of toast.
With three children, Campbell admits the approach is very familiar in his household, but says he has reveled in the opportunity to create two incredible new dishes for the restaurant’s menu.
The first is a roast lamb dish that involves seaweed, and Mānuka honey UMF™10+ jus, inviting diners to use their hands to enjoy.
“We call it a lamb ‘lollipop’,” says Campbell, explaining the Royalburn Station lamb cutlet that is grilled over a barbecue.
“As we’re grilling it, we’re brushing it with the Comvita honey and then we roll it through a mixture of fennel seed and cracked black pepper to form a crust,” he says. “You get this beautiful caramelisation from the honey.”
“It’s almost like an adult take on Comvita’s kids Mānuka lollipops,” he muses, though the addition of a lamb and seaweed sauce at the table caters to a more mature palate.
A surprising dessert is known as ‘Smokey Pokey,’ a take on another Kiwi classic, hokey pokey ice cream. In the sweet treat, smoked eel ice cream meets a caramelised Mānuka Honey UMF™18+ honeycomb.
“We make a smoked eel ice cream and a smoked eel caramel, and we pipe it almost like a soft serve,” describes Campbell. The frozen honeycomb is then spooned over the top to create a dramatic smoky visual effect.
Rounding out the honey trifecta, The Grove Sommelier Andrea Martinisi has created the ‘Wanna Bee’ cocktail, bourbon-based with Mānuka Honey UMF™18+, Saffron and Triple Sec.
As it sounds, each offering is meant to be special, but not too serious.
“It’s fine dining, but it’s fun,” insists Campbell. “We want people to enjoy themselves. We have some beautiful produce in beautiful surroundings and it’s about bringing in those memories as well.”
Rich in flavour
According to Chen, the quality and distinct flavour of Comvita’s honey makes it perfect for going beyond those traditional uses we’re familiar with.
“Its versatility complements both sweet and savory creations,” he notes, making it ideal for innovative menus like those at The Grove. “By integrating our honey, chefs can elevate their dishes, creating a harmonious balance of flavours that delight the palate and captivate the senses.”
Comvita‘s honey offerings even feature distinct flavour profiles, in addition to their varying levels of active properties.
“Each type of Mānuka honey reflects the unique terroir of its source, which influences its taste, aroma, and colour,” reveals Chen. “For example, honeys with higher UMF™ ratings often have bolder, richer flavours, while those with lower UMF™ may present a milder, more subtle sweetness.”
Honey for health
New Zealand Mānuka honey has been the subject of significantly more scientific research than any other honey, confirming its exceptional health benefits.
Key compounds Methylglyoxal (MGO) is known for its powerful antibacterial effects, while Leptosperin is a marker of genuine New Zealand Mānuka honey and contributes to its unique flavor profile and anti-inflammatory properties.
Campbell says its a popular choice in his household, particularly as his wife Kim is a naturopath. Using the honey in his dishes therefore makes a lot of sense.
“I remember when we lived in Melbourne she would give me a teaspoon of honey to help with the hay fever, and we [now] give our boys a teaspoon of honey each morning. There’s also the honey and vinegar water, when we’re feeling a bit on the downside, so yes, my wife’s a big ambassador for honey too.”
- The Grove’s Comvita Mānuka honey dishes are available from now until the end of February 2025. Book your degustation experience online at The Grove.
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