Rothko

Set in stunning grounds with a contemporary eclectic garden stroll and artfully displayed sculpture collection, Rothko’s head chef Neil Sapitula provides a tasty menu that incorporates the Filipino flavours and dishes from his youth. Neil and his team blend multicultural influences with innovative fermentation and the rich flavours of wood-fired cooking with each dish thoughtfully crafted to provide an unforgettable dining experience. The snack game is high with a longganisa with smoked mussel and black shallots, a duck liver doughnut with fermented cherry or a mushroom, cheese, kūmara and spinach empanada. Share plates are encouraged such as the kanto-glazed half duck with fennel kraut and pistachio furikake, or the claypot beef with saffron rice and cashew picada. Terrific waitstaff are always ready to help you navigate the menu and answer any questions about the exciting flavours that await. The perfect weekend destination, it’s only an hour’s easy drive from Auckland.