There’s something undeniably seductive about a well-kept secret — and Josh and Helen Emett have just unveiled theirs. Introducing The Vault at Chancery Chambers — an impossibly chic, whisper-worthy hideaway tucked just beyond the buzz of Gilt Brasserie. It’s intimate, exclusive, and poised to become Auckland’s most coveted spot for those in the know.
Left to right: 8 hour braised short rib with escargots, Pomme frites, Whole Snapper with bouquet garnie & Confit potato squares
Located discreetly behind Gilt’s main dining room, The Vault is the Emett’s newest venture — a sumptuous, private dining room made for sophisticated soirées and intimate celebrations. With seating for 26 (or space for 45 if you’re leaning more canapé-and-champagne over sit-down supper), it’s the kind of place where martinis and champagne are summoned at the push of a button, and the Baked Alaska towers like a monument of indulgence.
Co-owner & Chef, Josh Emett
Serving fare with the same polished flair that defines Gilt — think brasserie classics reimagined with unapologetic generosity — The Vault takes things up a notch. The menu reads like a love letter to long, luxurious feasting: a 1kg T-bone with bone marrow butter, duck and morel en croûte, and short ribs with escargot and parsley sauce. It’s food that encourages lingering longer.
“The Vault draws on the signature dishes from Gilt’s classic brasserie menu, but we’ve dialled everything up: bigger flavours, larger formats, and dishes designed for sharing. One of our favourite touches is the martini call button, a playful detail that adds to the sense of occasion,” says Helen of the exquisite offering.
8 hour braised short rib with escargots, à la bourguignonne & lions mane
Josh Emett’s culinary lineage is the kind that spans Michelin-starred kitchens and beloved local haunts, and here, that refinement meets a certain after-dark elegance. As Helen puts it, “We wanted to create a space that felt secretive, a place where you can enjoy great food and drinks in a way that’s both personal and made for celebration.”
The Vault at Gilt Brasserie
The space itself feels part-cosy, at-home formal dining room, part-convivial cocktail lounge, with sumptuous furnishings, tactile touches, and heritage details that nod to the space’s storied past. There’s plenty of natural light during the day, and, come nightfall, the space comes into its own — with candles and dim lighting setting the perfect after-dark tone.
On the drinks front, the venue’s curated wine list features rare cuvées, magnums, and larger formats, along with exclusive vintages only available at The Vault, perfect for making any occasion feel that little bit more special.
To finish, Continental Cheeses, served with fennel tortas & baguette alongside a Martini & Negroni
Whether it’s a business breakfast, a milestone birthday, or simply an excuse to gather your favourite people, The Vault delivers something few spaces in Auckland can: privacy, polish, and a little thrill of discovery.
The Vault is open now, and accepting bookings Monday through Saturday.
This week, we were fortunate enough to indulge in a preview of Masu’s brand-new lunch offering — and we’re calling it, this is your new midweek go-to. Available Wednesdays and Thursdays from 12–2pm, Masu’s Express Lunch distils everything we love about Nic Watt’s contemporary Japanese institution into a fast, flavour-packed midday escape.
Wagyu Kimchi Gyoza
The menu centres around modern donburi — generous rice bowls layered with standout proteins and crisp vegetables — each served with white miso soup and housemade pickles. We tried the Tekka Don, a pristine assembly of tuna akami, spicy tekkadon sauce, and glistening ikura: light, clean and intensely satisfying. For something heartier, the Pork Katsu Don hits the spot, pairing a golden, crispy cutlet with soy egg and edamame atop fluffy rice.
Tekka Don
Sashimi Section
Other highlights include the shabu-shabu wagyu with tenkasu crunch, a delicately smoky grilled eel donburi, and the fresh diced sashimi bowl with citrusy yuzu and takuwan. Round things out with a spicy tuna maki roll or Masu’s signature wagyu and kimchi gyoza — crisp, juicy and deeply umami.
Katsu Don
Priced from $29.90 and designed to have you in and out in 45 minutes, it’s polished without being fussy, ideal for impressing clients, catching up with colleagues, or just treating yourself midweek. Diners spending $40 or more also get complimentary parking until July.
Bookings are now open for this limited weekly service, and our advice is to get in early. Masu’s lunch might be express, but it’s executed with the same care and detail that’s made it a longstanding downtown favourite.
Tucked into the leafy enclave of Melbourne’s Toorak, Matteo House by Trinity Architects is an ode to fluidity, form, and seamless dialogue between architecture and landscape.
Born from the challenges of a constrained footprint and a sloping site, Trinity Architect’s Matteo house (or the ‘House of Curves’ as its now become known) stands out for its sense of fluidity. A series of undulating forms seamlessly bring together its interior and exterior spaces across a host of meticulously mapped out, interconnected rooms — guiding inhabitants from one space to the next.
From the elliptical void that connects the ground and first floors to the spiral staircase that defines the foyer, each detail inspires exploration. A central glass elevator, crafted by Aritco, further enhances this sense of openness, affording inhabitants uninterrupted views of the myriad striking architectural elements across the home’s multiple floors.
Set on the edge of a lush reserve, the architecture, defined by sweeping lines and a bold yet timeless presence, takes subtle cues from Toorak’s rich Art Deco heritage while forging its own distinct language. Rather than adhering to a single aesthetic, the design is fluid, embracing its environment and framing the landscape — with a particular emphasis on the towering eucalyptus trees dotted across the site.
“Light plays a crucial role in the home’s design, casting dynamic shadows across curved ceilings and reflecting the contours of the cantilevered canopies.”
The material palette is a study in understated luxury. Marble, glass, and sculptural stone set a serene, tactile foundation, contrasted by warm timber and plush loop carpets. The furniture and décor, curated with an eye to both durability and artistry, was largely sourced from boutique artisans, and lends the otherwise stoic palette a more lived-in quality.
“The furniture and décor, curated with an eye to both durability and artistry, lends the otherwise stoic palette a more lived-in quality.”
The ground floor transitions seamlessly from living spaces to the outdoors, with expansive glazing framing the pool and garden. While, elsewhere, light plays a crucial role in the home’s design, casting dynamic shadows across curved ceilings and reflecting the contours of the cantilevered canopies.
Below ground, the basement offers a darker counterpoint to the light-filled levels above: a sleek sanctuary where a suspended wall of wine, a rotating car plate, and a cinema lounge rendered in deep, moody tones, form a space as dramatic as it is inviting.
“despite the home’s obvious grandeur, at its core, Matteo is a house designed to be lived in.”
The rooftop offers a serene retreat, where white walls curve into the azure sky, embodying the house’s minimalist ethos. Inside, muted tones and organic forms dominate, creating a calming backdrop for moments of subtle drama, like the cascading glass spheres suspended within the void.
But, despite the home’s obvious grandeur, at its core, Matteo is a house designed to be lived in. As functional as it is evocative, balancing private sanctuaries with inviting entertainment areas in a series of spaces that celebrate the fluidity of life, this is a home which grants its inhabitants a fresh perspective on contemporary luxury living.
When it comes to dining across the cooler months, seafood might not be the first thing that comes to mind — but trust us, it should be. From rich pastas to fragrant fish curry, and seafood-centric dumplings, we’ve found the most comforting, soul-warming seafood dishes to seek out this season.
A rich, indulgent twist on a comfort classic, Jervois Steak House’s crayfish mac and cheese layers silky béchamel with generous chunks of sweet cray, finished with golden breadcrumbs.
Served sizzling in a donabe pot, Masu’s crab hotpot is fragrant and flavour-packed, with tender Alaskan king crab, zesty lemon, a kick of ginger, and pops of wasabi tobiko.
Amano’s housemade chitarra pasta is perfectly al dente, tossed with sweet scampi, a punchy tomato and chilli sauce, and finished with olive oil for a deeply warming, flavour-forward winter dish. An Amano classic, for good reason.
Charred and succulent, Soul’s black tiger prawns are bathed in smoky harissa butter and brightened with a splash of citrus. It’s rich, fiery and fresh — winter seafood with serious heat and flair.
A luxurious winter dish layered with texture and brightness — this Hello Beasty creation pairs perfectly roasted hāpuku with a delicate seafood wonton, swimming in a silky yuzu and tobiko butter emulsion, with crispy curry leaves for aromatic crunch.
Dark, dramatic, and umami-rich, Kingi’s squid ink tagliatelle is a masterclass in depth, featuring tender shellfish, flash-seared squid, and a gentle chilli warmth. Comforting and unmistakably refined.
These delicate dumplings are bursting with flavour, balancing delectable clams and buttery Hokkaido scallops in a clear, fragrant broth. A quiet luxury with deep, wintery warmth at Bar Magda.
Gochu’s market fish is pan-seared until crisp, nestled into a bold, fermented chilli and doenjang butter sauce that’s rich and spicy. A Korean-inspired winter hug on a plate.
These silky dumplings are packed with juicy prawns, served with ginger-soy and house chilli oil and topped with crispy shallots and shaved almonds for crunch. A playful, warming take.
We’ve long looked to Flos to illuminate our spaces, seeking the brand’s minimalist yet contemporary aesthetic that slots seamlessly into any interior vision. This season, the covetable brand has unveiled a series of striking new lights, from pendants and floor lamps to tabletop illuminators, all available to shop now at ECC.
Superwire T
by Flos
The SuperWire table lamp by Formafantasma for Flos is a poetic fusion of planar glass and polished aluminum. Emitting a warm, even glow via an innovative flat LED strip, its minimalist form recalls glassmaking heritage while offering modular versatility and refined stage presence in a sculptural, hexagonal design.
This sophisticated pendant blends mood and task lighting with sleek precision. Crafted from glass and aluminium, it features a smart base opening with a coloured ring, ideal above dining tables or in spacious interiors. Available in three finishes.
SuperWire by Formafantasma for Flos is a modular lighting system combining poetic design with technical innovation. Made from planar glass and polished aluminium, it emits warm, even light via a flexible LED strip. This floor version echoes classic design, resting on a steel tripod inspired by Castiglioni’s Luminator.
Bellhop by Barber & Osgerby evolves into a large-scale glass lamp, reimagining the iconic design with new materiality. This latest iteration expands its aesthetic and technical reach, continuing Bellhop’s transformation from compact portable to a versatile family of indoor and outdoor lighting.
The tables have turned: paving the way to the best seat in the house now takes more than a simple phone reservation.
For most of us, the prospect of making a dinner booking should be as simple as calling the eatery several days out and securing a table for four at 8pm on Friday. However, with the rise of first-come-first-served table availability system becoming the norm at some of our most desirable restaurants, a change of approach is required if you really want to bag that covered position in any of Auckland’s in-demand spots.
So how does one go about ensuring that your favourite corner seat is available at whim? Well, it takes more than a little intense eye contact and charming repartee before unleashing a fully fledged bout of hands-clasped, knees-to-ground grovelling. We consulted some of the town’s most popular dining establishments to gather an arsenal of tips on how to beat the heat.
Go off-peak
It’s not rocket science but it is a very antipodean thing to want to eat dinner at 7 — 7.30pm. If you think you can survive without dining at such a bourgeois hour, your chances will improve tenfold. Try either earlier or later to improve your chances, i.e. at 6pm or 9pm.
Check-in regularly
Perseverance pays off. Those who have come in, put their name down then left shalt be considered your target for all intents and purposes. It’s not a good look to have tables sitting empty and people ready and waiting to use them. If the original party has been called but has not arrived within ten minutes of being notified, try your luck at convincing the floor manager that these tardy folks ought to be given the boot.
Call and order…
A good bottle of champagne ahead of time. If you’re going to be sipping on Krug all night (or at least you make the manager believe as much) you’ll be surprised at how quickly a table opens up — and a good one at that.
Show loyalty
Elementary perhaps, but if you frequent one restaurant enough to establish a rapport with the staff, you’re more likely to have strings pulled for you in future. Especially if you are known to tip well.
Order yourself a drink, even if they’re slammed
You’ve been told you’ll be waiting a while but make the commitment anyway. There’s nothing more unnerving to front-of-house staff than to know that there’s a backlog of customers waiting in the bar. If you show no sign of going away, they’ll simply have no choice but to serve you, no less apologising for the wait while doing so.
Have friends in the right places
Because if you don’t know someone who knows someone in Auckland, you may as well just give up now. All Maître d’s are undercover megalomaniacs; if you make them believe in their own power — “our good friend Rachel… you know her? She sent us here and said you were just the best” — they’ll be more inclined to make things happen. Alternatively, if you know the proprietor, dropping his/her name into conversation is a good idea. Even if you only ever met once at a New Years party at Stoneyridge in the 90s, most staff will want to play it safe and avoid offending anyone who might report back to the boss.
What not to do?
Don’t pass it off as a special occasion; you will receive no sympathy for trying to make arrangements at the 11th hour. Anyone seen be making a negligent boyfriend’s problem a front-of-house’s staff problem will promptly be shown the door.
Ecostore’s hand and body washes are packed with skin-loving botanicals, with every formulation containing a selection of ingredients which nourish and care for your skin. Here are five to look out for, and the benefits of each.
1. Harakeke
Prized for its ultra-hydrating properties, this native flax extract has the capacity to soothe and heal the skin, harnessing natural nutrients and skin-conditioning compounds for a fresh, gentle clean.
2. Shea Butter
Extracted from the nuts of the shea tree, this nourishing ingredient — rich in fatty acids and skin-loving vitamins, is perfect for smoothing, soothing, and conditioning your skin.
3. Betaine
Derived from sugar beets, betaine helps to balance moisture levels while strengthening the skin barrier. Known for its soothing properties, it leaves skin feeling soft and replenished.
4. Jojoba
This lightweight yet deeply conditioning oil extracted from the seeds of the jojoba plant mimics the skin’s natural sebum, delivering lasting hydration and a silky-smooth finish without clogging pores.
5. Glycerin
A powerhouse humectant, glycerin draws moisture into the skin, helping to maintain a plump, dewy complexion. Its protective properties reinforce hydration, leaving skin supple and radiant.
Gucci is taking us back to where it all began: Florence, Italy where the House will unveil its latest collection. The Cruise 2026 show is set to be a spectacular homecoming, celebrating the city that sparked Guccio Gucci’s vision in 1921.
The collection will be unveiled at the Gucci Archive, located in the Palazzo Settimanni, right in the heart of Florence’s renowned Santo Spirito district. It’s more than just a show; it’s a tribute to Gucci’s rich heritage and the enduring craftsmanship of Florence. Witness all the fashion unfold in real-time tomorrow (16th of May) morning at 5.30am (New Zealand time) via the above video link.
Opening its doors this Thursday (May 15th) in Mount Eden, Normanby Fine Wine & Spirits is the highly anticipated flagship from Liz Wheadon — a name that carries weight in the world of wine. With more than 30 years of experience, and a reputation for both curation and connection, Wheadon has long been a champion of accessible, engaging wine experiences. Normanby is the culmination of that vision: part retail space, part casual wine bar and café, part beautifully designed neighbourhood destination that feels as considered as the bottles on its shelves.
Left: Liz Wheadon, Director of Wine. Right: Zane Winskill, Wine Sales Specialist.
With more than 1,300 wines, sakes, spirits and craft beers to discover, many sourced through Wheadon’s longstanding international relationships, Normanby’s offering is curated with care — rare finds alongside everyday favourites, all chosen for their story, provenance, and drinkability. But this isn’t a place for gatekeeping or pretension. Whether you’re a seasoned collector or just beginning your journey, you’ll find warm, knowledgeable guidance from a team who love what they do, within a space thoughtfully designed around how people actually discover, shop for, and enjoy fine wine, spirits, sake, and craft beer.
“We wanted to create something we couldn’t quite find elsewhere — an environment where choosing wine, spirits and sake, whether in person or online, is enjoyable, approachable, and genuinely interesting, no matter your taste or budget. Normanby is fine wine and spirits — done differently — and we’re incredibly excited to open our doors to a new era of retail,” says Wheadon.
The experience extends beyond retail. Normanby’s rotating by-the-glass list encourages easy exploration, while any bottle in-store can be enjoyed onsite for a simple corkage. There’s a thoughtful food offering designed to complement the wines and spirits — think anchovies on toast, chicken liver pâté, and Basque-style cheesecake — plus coffee and pastries each morning via a welcoming street-side window. Deli fare and artisanal breads by Sabato are available for you to savour at home with a bottle (or two) of your choosing, too, and pre-batched cocktails from Theo Mynott (formerly of Panacea) add another layer of intrigue, rounding out a space designed to move with the rhythms of the day.
Normanby’s dedicated private tasting room, La Cave, further adds to the offering. With capacity for up to 15 guests, this intimate space caters to private celebrations, tastings, and small events — details of which can be found here.
Inside, the interiors (curated by The Estate at Webb’s and designed by the experts at CTRL-Space) blur the line between gallery and gathering place — a tactile, lived-in space filled with furniture and objects available to buy, just like the bottles. The entire ever-evolving collection of furniture, art, and objet d’art are all available to purchase, bringing the ‘try before you buy’ model into a contemporary setting.
Normanby is a place that recognises the joy of discovery, the beauty of sharing knowledge, and the value of slowing down. It’s a destination shaped by taste and intuition, grounded in experience but always future-facing.
Normanby Fine Wine & Spirits invites you to linger, ask questions, and take something home — whether that’s a great bottle, a new favourite producer, or simply a better way of enjoying the moment.
Opening: Thursday 15th May
Café opening hours: Monday — Wednesday, 7.30am until 4pm Thursday — Friday, 7.30am until 4pm Saturday — Sunday, 8am until 4pm
Wine Bar opening hours: Monday — Wednesday: 11am until 8pm Thursday — Friday: 11am until 10pm Saturday, 11am until 9pm Sunday, 11am until 4pm
Retail Store hours: Monday — Saturday: 9am until 9pm Sunday: 9am until 4pm
Thanks to the omnipresence of the online world, what our childhood looked like is far from comparable to that of children today. The future of the world has reached a tipping point, where our children’s physical and mental development and health are being impacted beyond repair. Following in the footsteps of other countries, a groundswell of prominent New Zealand business leaders has formed B416, a charity-led initiative intent on getting a government-mandated restriction on all social media access to anyone under 16.
Still in their pivotal years of development, under-16s are not yet equipped to fully recognise the pitfalls of social media — and it’s our responsibility as parents to protect them. While autonomy and a sense of agency are essential for growing minds, the complexities and risks of the online world are far beyond what most children can reasonably comprehend. Parents do their best to monitor and manage usage, but the truth is, meaningful change must happen at a systemic level — and it must happen now.
A quiet but perilous shift is happening in children’s bedrooms nationwide. At first glance, they might seem tidy, even serene — minimalist white walls, a few possessions scattered across the floor, a school bag slouched in the corner. But look closer, and that simplicity carries a frightening weight. There’s no life on the walls, no evidence of play or passion. One perturbed mother recently told researcher and public health advocate Dr. Samantha Marsh, “[My daughter’s bedroom] is like a cell. There’s nothing on the walls. No posters, no photos, no books lying around. None of her personality is in that room — because her whole life is on her phone.”
Welcome to childhood in the age of the algorithm.
The B416 initiative — a growing movement advocating for children under the age of 16 to be shielded from social media — isn’t a reactionary moral panic. It’s a call for some semblance of calm in a storm of overstimulation — a safeguard to preserve what is precious. It’s founded not in fear but care, backed by research, lived experience, and the sobering weight of countless stories from the frontlines.
Jo Robertson
And few have walked that frontline more intimately than Jo Robertson.Robertson’s work spans a decade in sexual health education, trauma therapy, and child advocacy. Her stories are not abstract statistics — they’re first-hand, tangible tales, centred on children in New Zealand. “I’ve worked in trauma, usually sexual trauma, with children and young people in primary schools, intermediate, and high schools,” she shared. “Some of the stories that were coming through my office doors involved children who were only six or seven replicating sexual acts they’d seen online with their friends, or sometimes even with their siblings.”
This historic marker of risk, signs that once pointed to issues within the home, no longer tells the same tale. “My supervisor actually said at the time… we used to see this as a sign of abuse in the home, and we don’t see that anymore. We now see it as a direct sign of activity online.”
Another story she tells involves a 10-year-old girl invited to a playdate that turned into something else entirely, “They made out to be kind to her, offered to do her hair and makeup, only to make her look terrible and laugh at her. While she was washing the makeup off in the shower, two girls came into the bathroom and took videos of her.”
It’s the kind of cruelty that, in another time, might have been confined to a schoolyard. But today, “that story ends one of two ways, based wholly on whether those kids have access to social media.” If they do, Robertson explains, “those 11-year-old girls can upload those videos of a naked 10-year-old onto Instagram, onto Snapchat, onto TikTok.” The digital ecosystem, she notes, doesn’t just amplify harm. It immortalises it, allowing those intimate photos to be viewed forevermore by anyone across the globe.
“Social media acts as an accelerant. It’s like throwing fuel onto a fire,” says Robertson. “It changes scope and duration. It can last for a long time — forever.” In a world where platforms profit from engagement, no matter how exploitative the content, the risks are not just emotional but systemic. Robertson has worked tirelessly through organisations like The Light Project and Makes Sense to push for regulatory change. But years of conversations with politicians have left her frustrated and no further ahead. “I ask the same question every single time: When will you intervene? Nothing has changed in eight years.” In fact, Robertson says, we’re worse off now than before — previous safeguards rolled back, potential protections shelved, while children’s exposure and vulnerability continue to rise.
Dr. Samantha Marsh, one of B416’s figureheads
Another of B416’s figureheads, Dr. Samantha Marsh, brings the research lens to what Robertson witnesses on the ground. A senior research fellow with a background in child and youth wellbeing, Marsh underscores the magnitude of the issue, not just in terms of what children see but what they’re missing out on. “There are some irreducible needs of children that must be met for ideal development,” Marsh explains. “These are things like face-to-face time with peers, a strong parent-child relationship, time alone with their thoughts and ideas, sleep, and time in nature.” All of these, she says, are being displaced by smartphones and social media. Her concern is not just about predators or inappropriate content, though, as she points out, those dangers are all too real. Marsh is focused on the broader ecosystem. “Social media has changed the environment in which our kids are developing, and the way in which our kids’ brains are developing.”
She continues, “Our kids only have one brain and one childhood in which to develop that brain. And parents, schools, healthcare providers, and policymakers must do everything they can to ensure that the social environment our kids are exposed to is conducive to ideal development.”
The problem is far too enormous for children themselves to solve. They are, after all, only children. Part of the power of B416 lies in the clarity of its premise. The problem is not that children aren’t navigating the internet wisely; it’s that they were never meant to. As Marsh puts it, “These platforms are designed to hijack the reward systems in our kids’ brains and hold their attention for as long as possible. Our kids don’t stand a chance. That is why this isn’t their problem — it’s ours.”
Robertson echoes this truth in one of the most troubling stories she tells — that of a 14-year-old boy who approached her after a school talk. He said in a whisper, “I think about hurting girls.” She asked him why he thought that was okay, and he replied, “I think it comes from what I’ve seen online.” According to Robertson, that is not a boy who wants to hurt girls. That’s a boy who’s been so profoundly influenced by the content that’s been fed to him from an algorithm, that he now can’t separate his thoughts from those being forced upon him.
“Currently in NZ, we are allowing companies to profit off our kids’ attention at the expense of their physical and mental health,” Marsh said. “Within a recent report commissioned by the President of France, he stated: ‘What makes a nation rich is its youth, and ours is not for sale.’” New Zealand’s youth, too, should not be for sale, and action is desperately needed.
B416 isn’t a rejection of technology. It’s a safeguard — a reclamation of childhood. A movement for policy, not platitudes. And a stand, ultimately, for something as simple and essential as time — time to grow, play, connect, and mature.
As Robertson puts it: “We can change this. If we don’t force change, another generation will be in exactly the same position, if not worse.” It’s on us to protect our children from harm and give them back the irreplaceable: a childhood.
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