Restaurant Month 2026
Restaurant Month
1 – 31 August
A full month of dining across the precinct, worth clearing a night for. From bottomless wings to a Pacific feast, gather the group chat and pick your spot.
Metita x Trivet
An exploration of the Pacific
A one-night-only dining collaboration between two celebrated chefs. Michael Meredith and Wallace Mua have carried the Pacific with them across kitchens and cultures, building a shared language of bold flavour, seasonal produce, and technique that bridges tradition and the contemporary.
Together, they've crafted a menu from ocean to shore, where Metita's Pacific heart meets Trivet's instinctive cooking, drawing on the ingredients, methods, and memories of a region full of stories. Expect dishes that are layered, considered, and full of surprise. This is Pacific cooking at its most alive.
Chefs Michael Meredith and Wallace Mua
Metita Interior
Metita
Andy's Burgers & Bar
$30pp
Bottomless wings at Andy's
OG, hot, honey soy or K wings
Bottomless Wings
Get messy with bottomless wings. Take your pick of OG, hot, honey soy or K wings and keep them coming for the full sitting. Round it out by adding on a bottomless Coke or fries and onion rings for the full Andy's experience.
Fed Deli
$30ppBites of Fed
Big flavour, no fuss, just Fed favourites. Mac and cheese bites, a mini board of our fish hoagie and Frank & Johnny hoagie, stacked with fries on the side. Keep your fork for a mini Fed cheesecake, it's worth the extra napkin.
Walk-ins only, no bookings needed.
Visit Fed Deli
The Fed hoagie
Fed Deli
Metita
$60pp
Panipopo
Braised lamb shank
Pacific Plates
Your choice of steamed snapper with yellow kari, almonds and young coconut, or go for the iconic braised lamb shank with spiced coconut gravy, ulu and sesame for something rich and warming.
To finish, panipopo with spiced rum caramel and banana sorbet, or pudini niu, a coconut rice pudding with mango and kalamansi sorbet.
Whole table must dine. Menu subject to seasonal change.
Book a TableMASU by Nic Watt
$69ppThe MASU Table
Start with spicy tuna temaki and the chef's three sashimi selection, precise and full of flavour. Seared salmon kamameshi follows for a smoky, comforting main. Then finish on something light and refreshing, a shiro miso pavlova to round out the evening.
Whole table must dine. Menu subject to seasonal change.
Book a Table
Three sashimi selection
Salmon kamameshi
The Grill
$85pp
Mt Cook salmon crudo
The Grill interior
A Night at The Grill
Start with a chef's selection of snacks, followed by Mt Cook salmon with mandarin and coconut dashi, before the main event of slow cooked beef cheek, finished with celeriac mousse and black garlic.
Whole table must dine. Menu subject to seasonal change.
Book a TableNext on the Pass
AUT students step up alongside our chefs
This Restaurant Month, emerging chefs from AUT take their place at the pass, each pairing with one of our chefs to bring a dish of their own to the menu. A month of first plates, new techniques, and the stories that brought them to the kitchen.
Veal Sloppy Joe with Spiced Gravy
Anokhi at the pass
Fed Deli
Veal Sloppy Joe with Spiced Gravy
AUT student Anokhi Rajaakshe × Chef Megan Cruickshank
Anokhi grew up around food, family and community, cooking at home, helping at church, volunteering in kitchens. That's the spirit behind this dish: a deli classic given a bold, spiced twist, built for comfort and connection. Working alongside Chef Megan Cruickshank here at The Fed, Anokhi has brought her own voice to the pass, loud, bubbly, and fully herself, while learning what it takes to lead a kitchen.
Visit Fed Deli
Chef Lesley Chandra
The Grill
Chef Snack Selection
AUT student Wasuka (Wasu) Horawala × Chef Lesley Chandra
Before hospitality, Wasu worked in system administration, but food was the constant that pulled him back, especially after migrating from Sri Lanka. This Restaurant Month collaboration brings together French technique and Sri Lankan soul: a fusion snack selection built on the deep aromatics and warmth of home, refined into something restaurant ready. Working alongside Chef Lesley Chandra at The Grill, Wasu has sharpened his understanding of flavour and balance, one more step on his journey toward opening a place of his own. This August, taste a dish from a chef in the making who believes food is what opens the door to conversation, culture, and memory.
Book The Grill
Chef Jun Bae
MASU by Nic Watt
Tuna Temaki
AUT student Spencer Morgan × Chef Jun Bae
Spencer's love of food started young, baking with his mum and sneaking the leftover cookie dough. That same curiosity has carried him into the kitchen at MASU, where he's spent the last few months learning new techniques and working with ingredients he'd never used before. His dish, a Tuna Temaki, features as part of the Restaurant Month menu, and marks a milestone moment: seeing an idea go from concept to plate to guest. Working alongside Chef Jun Bae this month, Spencer is one step closer to the fine dining career, and eventually his own tasting menu, that he's set his sights on.
Book MASU
Maggie at the pass
In the Depot kitchen
Char-grilled Tongue
Depot
Char-grilled Tongue
AUT student Maggie Bullock × Chef Al Brown
After trying a number of different paths, Maggie discovered a passion for cooking by focusing on what she genuinely enjoyed, a decision that ultimately led her to the culinary programme at AUT and a love for hospitality. The collaboration with Al Brown features char-grilled tongue with Brussels sprout purée, caramelised onion sauce, onion rings and pickled onions, with a nod to their English heritage.
Terms & Conditions
R18. Drink responsibly. Restaurant Month offers available 1 – 31 August. Specific dining times apply. Whole table must dine. Bookings recommended. Menus subject to seasonal change.