Four of Wellington’s top chefs combine for this magical, one-off event at Zealandia: a multi-course degustation that explores an array of tasty wild foods and plants.

For good measure, we’ve added in three complementary plant-based cocktail tasters for you to try, infused with foraged flavours.

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Many people are starting to rethink the consumption of mass-produced food and its effect on the environment. Wild, foraged pest food tastes great, and their removal serves the added purpose of rebalancing the ecosystem in favour of New Zealand's wonderful endemic species.

The images used above were created by the chefs working on this event, but different food will be served on the night.

Food by:
Pierre Fenoux (Jano Bistro)
Vicki Young (Vicki Eats)
Max Gordy (Graze Wine Bar)
Eom Jae Hoon (Havana Bar and Restaurant

This event has shared seating and some shared service platters at tables.

Some dietaries may be catered for; please contact us at least a week in advance as the menu is pre-set. The images used above were created by the chefs working on this event, but different food will be served on the night.