Mahi Tahi at the Smoko Room - Elemental Auckland

In October last year a devastating fire ripped through the family-owned Sawmill Brewery and Smoko Room. During the ten month reconstruction, head chef Will Michell set off on an inspirational voyage of epicurean discovery.

Four renowned restaurants opened their kitchens and their hearts to Will and he worked at The Fish Butchery in Sydney, famous for Josh Niland's revolutionary dry aging of fish. Will also spent time at Hiakai in Wellington with Monique Fiso who has taken Māori cooking and foraged native ingredients to new heights, then it was off to Coda and sister restaurant Tonka in Melbourne, both known for their innovative take on modern Asian and contemporary Indian cuisine under chef Adam D'Sylva.

Inspired by his experiences, Will Michell returned to the revamped Sawmill Brewery and Smoko Room and has created a five-course menu that showcases elements from each of those restaurants.

Join the Sawmill team and hear about their heartfelt journey while enjoying delicious food, top craft beer and uplifting conversation.

Tickets: $100 (includes a welcome drink or choose five beer matches for an additional $20)