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Esther’s embracing the seasonal flavours of our enchanting land with a new menu, where the vibrant hues of spring and summer bloom on porcelain plates. Here we celebrate asparagus ripe to harvest, stone fruit and fresh citrus, fresh seafood and succulent duck. A menu that’s served with a sprinkle of festive flair, indulge a little more this month – it is the silly season after all.
On what to expect with Esther’s new additions, Chef Sean Connolly says, “we are really trying to encapsulate the warmer seasons and the vibe of a Kiwi BBQ. Think cooking over embers and white heat, delving deeper into charcoal and continued focus on locally foraged ingredients. Cloudy Bay clams marinated in a sweet and sour pickled escabeche style, West Coast turbot roasted over wood and beautiful, chargrilled leaks. We’re keeping it simple and delicious; less is more, we’re going causal chic.”
Forks at the ready, meet some of our new favourites now available at Esther.
With crispy sage, Ortiz anchovy and baguette. Served sizzling table-side.
Curious Croppers Heirloom Tomato Salad
With blood orange, Clevedon buffalo mozzarella.
Ortiz Sardines on Toast
Three petite pieces of a delicious, salty delicacy, served with pickled shallots.
Leigh Line-Caught Snapper
With spring vegetables, hand-foraged samphire and pistou broth.
Kurobuta Pork Chop
With roasted baby apples, sage and lemon.
Duck, Duck, Duck, Jus
Duck prepared three ways, with a sweet cherry sauce.
Cloudy Bay Clam Spaghetti
In a white wine, chilli and tomato sauce.
Cooked over coals, served with pesto
Blood Orange Jelly
Served with clotted cream. A sentimental sweet finisher.
A blend of Mediterranean flavours, and dishes with a nostalgic twist on the classics, Sean has crafted a collection of dishes, that pair perfectly with the kiss of the hot summer Auckland sun.
Esther is open for lunch five days a week until Christmas, and for dinner seven nights a week. Book your table for a pre-Christmas catch up or a post- New Year’s resolution ramble.
Discover the full menu and new delights here.
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