In the afterglow of the buzz around the awarding of NZ’s first Michelin stars, Auckland hospitality is keeping the momentum high.
Restaurant Month 2026 is taking place over the month of August with a busy schedule keeping tastebuds tantalised throughout the city.
The annual celebration of the Tāmaki Makaurau’s food scene is back for its 16th year and in 2026, involves more than 100 restaurants in the city. With special events, interactive opportunities, unique chef collaborations and delectable dishes starting from $30, there is something for everyone.
The idea is to invigorate Auckland’s dining scene at a time – hello, it’s freezing! – when it can feel easy to languish on the couch. With a stacked lineup and plenty of offers, there will certainly be no regrets ditching dinner duty at home.
With much being made of the challenges the industry has experienced in recent times, its also providing a positive focus. A spirit of exploration is at the heart of this year’s event, helping Aucklanders find the joy in trying something new.
“Auckland Restaurant Month encourages people to discover restaurants they’ve been meaning to try, or simply gives them an excuse to dine out a little more,” explains top chef Josh Emett, Chef and Co-Owner of Gilt Brasserie and Onslow, but he says it goes further than that by providing truly special experiences not available at any other time of year.
“For us, it’s a chance to really spoil our guests. At both Gilt Brasserie and Onslow, we’ve created menus that showcase the very best of each restaurant, giving diners a true taste of what we offer and, hopefully, inspiring them to come back again.”
In order to deliver budget-conscious eating options, set price menus return with plenty of restaurants offering special set menus at $30, $45 and $55+ over the month of August.
Two new initiatives for 2026 explore how food is created and shared across cultures, and opportunities to foster new and exciting talent in the culinary scene.
‘How We Eat Series’ explores how different cultures enjoy food
The How We Eat series invites diners to experience rituals, traditions and shared moments that shape how different cultures gather, dine and connect.
It also celebrates the diversity of cuisines on offer across Tāmaki Makaurau, with offerings spanning Filipino boodle feasts, Korean street food paired with soju, Ethiopian coffee ceremonies, imperial Hue cuisine and Latin American shared-table celebrations. The selection has been curated by curated by foodie community platform Chow Luck Club,
What to try:
HomeCooked will host a Filipino Boodle Fight feast, with food served across banana-leaf-lined tables and eaten kamayan style by hand.
Chè Viet: will present a Hue-inspired Vietnamese family-style dinner led by Chef Angela Nguyen and her mother, Mai Le, who is travelling from Vietnam for the event.
Ongi will explore the evolution of Korean street food through a four-course dinner paired with soju, makgeolli and a modern K-cocktail.
Addis Ethiopian Cafe will be bringing guests together around a shared gebeta platter, encouraging guests to eat with their hands, gursha, injera-making and even an Ethiopian coffee ceremony.
Daikoku will stage a night of teppanyaki, sake pairing and the ceremonial Kagami Biraki sake-barrel opening ritual.
GOAT by Sid Chopra will offer an intimate Indian dining experience tracing Chef Sid Chopra’s culinary memories, family influences and regional inspiration.
El Origen will celebrate Latin American dining culture with shared plates, live entertainment and a lively, social table experience.
‘Next on the Pass’ introduces new culinary perspectives
Next on the Pass provides room for the next generation of chefs to shine. Talented AUT culinary students will work alongside some of Auckland’s most respected chefs, developing surprising and flavour-packed dishes available on the menu over August.
It’s a chance to support new perspectives and talent in the buzzing kitchens of the city’s best spots.
What to try:
• Esther’s Pastry Chef Ellie, with James Laird & Sean Connolly x Chamee Ratnayake: Inspired by Esther’s Yiayia concept, AUT student Chamee Ratnayake is working with the Esther team on a Greek walnut cake, Karithopita with walnut ice cream, a dessert that pays tribute to recipes passed down through generations. Influenced by memories of his mother’s cooking and the way food brought family and friends together, the dish is rooted in comfort and nostalgia.
• Hugo’s Bistro’s Alex Llewellyn x Fable Karimipour: Together, they have created a rich chocolate mousse served with orange and prune compote, milk chocolate soil, toasted marshmallow and caramelised white chocolate shavings. Inspired by Fable’s Chinese and Iranian heritage, the dessert reflects a lifelong passion for pastries sparked by learning to cook with her chef father from a young age.
• Depot’s Al Brown x Maggie Bullock: At Depot, Al Brown is working with AUT student Maggie Bullock on a one-off dish inspired by her English roots, pairing char-grilled tongue with Brussels sprout purée, caramelised onion sauce, onion rings and pickled onions. After a few false starts following school, Maggie found her place in culinary school and has not looked back. Now, she is stepping into her first professional kitchen alongside one of the country’s most respected chefs.
• Ahi’s Ben Bayly x Georgia Breeze: A new pāua dish created by Georgia Breeze alongside Ben Bayly will join Ahi’s regular menu from August. Featuring poached pāua, smoked kūmara purée, pāua XO sauce and native spinach, the dish celebrates one of Georgia’s favourite ingredients and her passion for local flavours.
• Park Hyatt’s Onemata’s Rob Hope-Ede x Kasmira Moodley: Line-caught fish with saffron verjus and pickled orange, alongside coastal lamb with biltong seasoning and a curried lamb croquette, are the two dishes Kasmira Moodley has helped bring to life at Onemata alongside Head Chef Rob Hope-Ede. Inspired by her South African Indian heritage and a love of cooking with her father.
• SOUL Bar & Bistro’s Gavin Doyle x Alexandria Clarke: For Alexandria Clarke, who grew up visiting SOUL with her dad, the collaboration with Gavin Doyle is a personal one. Together, they have created a confit duck leg with maple-kūmara purée, orange sauce and radicchio slaw. Drawing on a childhood filled with big family gatherings and shared kai, Alexandria wanted to create something generous, comforting and full of flavour.
• Fed Deli’s Megan Cruikshank x Anokhi Rajapakse: Together, they are serving a veal sloppy joe with Knorr curry gravy and a Caesar dill salad, with both dishes inspired by the comfort, family and community that shaped Anokhi’s love of food.
• Advieh’s Gareth Stewart x Alisa Jantharasaman:. Influenced by Alisa’s Thai background and early introduction to cooking through family, this dish reflects a shared focus on flavour, technique and produce. Haneeth, a coastal lamb shoulder cooked on the bone and served with fragrant jewelled rice and fennel tzatziki, is inspired by the meals Alisa shared with family and friends growing up.
For more on the restaurants taking part, what’s on offer and how to book, visit Restaurant Month.
