Delish
Chef Story
Plates that shape the table.
Depot | Head Chef Jack Stott
Grilled Kahawai, Braised Leeks, Pickled Daikon and Miso Coconut Sauce
VIEW RESTAURANTThe leek never gets the spotlight, but it deserves it. So often it plays a supporting role, building depth in stocks and sauces but this season, it's the hero.
We grill the leeks over charcoal first, for smokiness, then braise them low and slow in dashi and miso until they're silky, deeply savoury, and full of that rich oniony umami. Paired with Kahawai - also cooked over the coals, the way we do most of our seafood at Depot, sharp pickled daikon, and finished with a miso coconut sauce to bring it all together.
Lots of flavours, lots of texture, but always coming back to the leek. A quiet nod to Japan, one of my favourite places on earth, with our signature Depot twist.
MASU | Head Chef Jun Bae
Unagi no kamameshi | Japanese Style Iron Pot Rice — Tare-marinated eel, NZ yuzu, Mt Cook salmon ikura, ginger.
VIEW RESTAURANTIn my early twenties, I was serving in the military, and during a period of leave from service, I had grilled eel with warm rice on a cold day. It's a taste I've never forgotten - the kind that stays with you, not just your memory.
This dish is built around that warmth. Eel and ginger for depth and stamina. Fresh NZ yuzu for brightness. And Mt Cook salmon ikura to finish - a little texture, a little celebration. Cosy weather food, made to last and designed to be enjoyed.
Fed Deli | Head Chef Megan Cruickshank
Potato Croquets — Smoked cheddar, mozzarella and onion croquets with chipotle mayo and our house gravy. Best paired with hot corned beef on rye, mustard and fed slaw.
VIEW RESTAURANTGrowing up, mum's corned beef was a big deal - Nana's recipe, made on special occasions. And the croquettes? Those came from leftover mash. She showed me how to give it a second life, how a little care and a hot pan could turn nothing into something everyone reached for.
It's my take on our classic deli sammie, reimagined the way it started. At home, at the table, with love for every ingredient.
Metita | Head Chef Tommy Hope
Pudini Niu — coconut rice pudding, mango, kalamansi sorbet
VIEW RESTAURANTI love a dish that hits every note — sour, sweet, soft, crunchy, chewy, a little savoury. This is a dish of all of those things. Rice pudding and pavlova were staples growing up, and I had a serious sweet tooth — pocket money went straight to the dairy.
This dessert starts where those memories do: a base of coconut rice pudding, layered with chewy dried mango and dried lamington, pavlova crushed over the top, a hit of sour coconut sherbet, and finished with a sharp kalamansi lime sorbet.
The Grill | Head Chef Lesley Chandra
Childhood Bites — Steak & cheese pie. Fish & chips. Bunnings snag.
VIEW RESTAURANTGrowing up between New Zealand and Fiji, I got to experience a lot — different ingredients, different cultures, a table that always had something new on it. But some food just belongs to everyone. The steak and cheese pie. Fish and chips. A snag at Bunnings on a Saturday.
These don't need an introduction — but we've put our spin on them. A series of bites and familiar flavours, reimagining the Kiwi classics we all grew up on.
Espresso Martinis
A classic, and a signature pour of their own.
Coming soon to DELISH
Event Lineup
MASU: The Art of Tuna
Date: 27 May
Time: 7pm – 9.30pm
Price: $198pp | Five course set menu featuring tuna
Join us at MASU for an immersive dining experience, celebrating the art of whole blue-fin tuna butchery with an interactive showcase led by Chef Nic Watt and the MASU team. Guests will witness the arrival of an exquisite whole tuna, presented on a staged trolley through the front doors before taking centre stage in our open kitchen.
Throughout the evening, our chefs will expertly break down the tuna, sharing insights on its prized cuts — from the rich O-toro belly to the lean Akami main back loin — while serving dishes that highlight their unique flavours and textures. Expect an evening of precision, craftsmanship, and unforgettable flavours by the incredible MASU team.
BOOK NOW
Counter Dining Series: MASU
Dates: Thursdays in June — 4, 11, 18 & 25 June
Seatings: 5.30pm and 8pm
Price: $138pp | Five course menu hosted by Nic Watt
After a sold-out series last year, MASU's immersive dining experience returns. Join us at the robata counter for an unforgettable evening hosted by Nic Watt, where fire, flavour, and finesse come together in a theatrical celebration of Japanese cuisine.
This is more than just dinner — it's a front-row seat to the show. Seated around the glowing embers of MASU's signature robata grill, you'll be guided through a five-course culinary journey by Nic Watt himself. From flame to plate, every dish is prepared in front of you with precision, storytelling, and technique, showcasing the very best of traditional Japanese robata.
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Te Moana-nui-ā-Kiwa | The great connector of all Polynesia.
Be welcomed into an evening of kōrero, waiata and the rising of Matariki — the constellation that has guided our ancestors across Te Moana-nui-ā-Kiwa for generations, the same stars that charted the great migration, and the ones rising now.
This July, join us in the meeting of two living traditions, honouring the Māori New Year through the pacific style of sharing — together around the table in the spirit of gathering.
More details coming soon.
DELISH After Dark
Coming soon.
Frequently Asked Questions
Everything you need to know before you visit.
When does DELISH run?
DELISH 2026 runs from 26 May through to 31 July. Chef Story dishes and espresso martini specials are available for the duration at participating restaurants, while ticketed events have their own individual dates — check the Event Lineup section above for details.
Do I need to book, or can I walk in?
For ticketed events like The Art of Tuna and the Counter Dining Series, booking is essential — seats are limited and these experiences do sell out. For Chef Story dishes and the espresso martini specials, you can walk in to any participating restaurant during normal trading hours, though we always recommend booking ahead at busier venues like MASU and The Grill, especially on weekends.
Is parking available at SkyCity?
Yes. SkyCity has two car parks — the main SkyCity Car Park on Hobson Street and the NZICC Car Park on Halsey Street, both open 24 hours. Free parking is available until 30 June — a great time to come in and kick off the season early. After that date, standard parking rates apply, with validation available when you dine at participating SkyCity restaurants.
Which restaurants are taking part in DELISH?
The Chef Story dishes are being served at Depot, MASU, Federal Delicatessen, Metita, and The Grill. The espresso martini specials are available across participating DELISH venues. More events will be announced across the season — keep an eye on this page for updates.
Can I earn SHOW Rewards points when dining during DELISH?
Yes. SHOW Rewards members earn points on eligible spend at SkyCity's restaurants and bars as usual. If you're not yet a member, joining is free — sign up at the SHOW Rewards desk in the casino or visit skycityauckland.co.nz/show-rewards.
Where is SkyCity Auckland?
SkyCity Auckland is located in the heart of the CBD at 72 Victoria Street West, Auckland 1010, at the base of the Sky Tower. It's easily accessible by bus, train (Britomart is a short walk), ferry (from the Viaduct), or car. Our restaurants are primarily located on Federal Street.
What is the Chef Story concept?
Chef Story is the centrepiece of DELISH — each of our head chefs has created a seasonal dish inspired by a personal memory or the food that shaped them. These aren't signature dishes in the traditional sense; they're the plates the chefs themselves reach for. Available for the duration of DELISH only, and not on the regular menu.
I have a question that's not answered here. Who can I contact?
For general enquiries, get in touch with the SkyCity Auckland team at enquiries@skycity.co.nz or call 0800 759 2489. For restaurant-specific bookings and questions, visit the individual restaurant pages linked in the Chef Story section above.