INATI x Ben Bayly
IMAGES Jerome Warburton
Earlier this month, INATI welcomed celebrated chef Ben Bayly, of Auckland’s Ahi, for a very special evening of food and wine.
INATI’s Simon Levy and Executive Chef Gideon Landman cooked alongside Ben to create a menu celebrating the very best of New Zealand produce and regional flavours.
To kick the evening off, signature cocktails were offered in the lounge before the meal was revealed. The menu unfolded through a series of snacks, small plates, larger dishes, and carefully considered wine matches.
Among the highlights were the 100-day aged wagyu beef with wasabi and horseradish; king crab with dill pickle and curry pie tee; scampi corndogs served with burger sauce and shell oil, and BBQ eel with horopito, puha verde, and rewena flatbread. These opening snacks were paired with Perrier-Jouët Grand Brut.
Standout small plates included Akaroa salmon with kina, persimmon, ponzu, and finger lime, alongside the Origin Wagyu frikkadel with porcini, bone marrow, and butternut pumpkin. These dishes were matched with Pegasus Bay Riesling, Kumeu River Chardonnay, and the Forager Pinot Noir.
The larger plates were equally memorable, particularly the bourguignon with chorizo, paired with Millton Clos de Ste Anne Pinot Noir.
With more collaborations planned, INATI diners would be wise to keep an eye on the restaurant’s social channels and website for what comes next.