The end of the year is upon us, and what a year it has been. Naturally, our minds have started to wander to destinations far from here, places where we can escape and find the kind of rest and relaxation we have been craving for the last few months. But travel might not be on the cards for everyone, and so, in lieu of actually jumping on a plane to somewhere like Byron Bay, Tulum or St Tropez, we’ve found the next best thing in Assouline’s travel series.
A collection of coffee table books that has become one of the publisher’s most sought-after, Assouline’s travel series, each tome with a sleek, modern cover and aspirational pages, is the easiest way to satisfy wanderlust in a decidedly cost-savvy way. And to make these exquisite books even more appealing, they are currently on sale at Ligne Roset, alongside a raft of other Assouline titles.
From Friday the 24th of November until Monday the 27th of November, Ligne Rose is offering 15% off all Assouline books, including the travel series and others. But if you’re already in Christmas gifting mode and want to get a jump on the season, we have a special code to give you early access from now — simply enter ‘DENIZEN‘ at the checkout.
When Tane Tarlton, a 22-year-old from Auckland (and, as it happens, our Editor-in-chief’s brother-in-law), decided to embark on a mission to travel the length of New Zealand to raise $10,000 for Movember, he couldn’t have imagined the levels of love and support he would have encountered along the way. Relying on nothing more than his can-do attitude, his trusty electric scooter (laden with all the essentials, including camping equipment and an extra battery) and the kindness of strangers, Tane set off at the beginning of the month from Cape Rianga and made his way down the North Island, traversing backroads only, pulling over every few hours to charge his batteries and staying in the homes of welcoming Kiwis who opened their doors and lives to him.
Now, Tarlton is over halfway through his intrepid journey and has already surpassed his initial $10,000 goal. In fact, he has recently announced that he has raised his target to $20,000 as he sets off on his final week, travelling down the South Island towards Bluff.
With an ever-growing follower count keeping track of his progress on Instagram and TikTok, and the donations continuing to roll in on his Movember page, it’s clear that Tane’s message has hit home. In New Zealand, he says in one of his videos, three out of every four suicides are men. Historically, the culture in this country has not encouraged our men to talk about their feelings or give voice to their concerns or inner worlds and it has created a mental health crisis. It is something that Movember and its supporters have long strived to change, recognising the crucial ripple effects that mental health can have on individuals, families, communities and beyond (particularly if left unaddressed).
“Movember is a cause that’s incredibly close to my heart. As a young male in New Zealand, I’ve seen the effects of suicide and mental health, and I wanted to do my bit to make a positive change,” Tane tells us. “This e-scooter mission is my unique way of getting behind the charity to help raise awareness, inspire conversations and share a bit of love along the way. I’ve met so many kind and generous Kiwis on my travels who have welcomed me into their homes, offered me dinner, a bed for the night and a chance to charge up my scooter,” says Tane, pausing. “This journey really is proof there are so many incredible people out there willing to help if you can just find the courage to ask. It’s also a bit of fun and a good reminder there’s always an adventure waiting to happen.”
Tane’s journey is certainly inspirational. The help he has received from strangers up and down New Zealand serves as a reminder that our underlying Kiwi spirit of community, kindness and togetherness is still very much alive and well. And the support he has seen from generous donors proves how we all collectively care about these issues.
Follow along with Tane’s journey here, as he embarks on the South Island leg of his journey, and if you feel compelled, donate to his efforts here. If one thing is clear from Tane’s trip so far, it’s the immense difference that one person can truly make if they set their mind to it. While it can be so easy to feel like we don’t matter, or like the actions of just one of us could never make a significant difference, they do, and Tane Tarlton is proving it, one electric scooter charge at a time.
You might know Albert Cho from his Instagram accounts (@eatlitfood & @albertcho), through which he has established himself as an outspoken personality in Auckland’s hospitality and food scene. Or, you might know him from his recently released memoir,I Love My Stupid Life. But what you may not know is that Cho has, after years of consuming, discussing and tracking down food in all its forms, transitioned his passion into a bona fide career in hospitality (and he has certainly put in the hard yards to get there). Now, he works as the Operations Manager for David Lee’s Namu Group (the team behind such venues as The Candy Shop, Aigo, Poni and more) and is about the open the doors to his very first venue, Tobi, this Friday (the 17th of November) — a place that he has spent months meticulously bringing to life.
Left: Steak Frites
“When I first came into Namu, I had to start from square one,” Cho tells me, “I took day shifts at The Candy Shop, night shifts at Aigo, didn’t take days off,” he continues. “I was then trusted to run the opening of the new Aigo spot in Newmarket, and after that, David decided to pull me into his new project, a restaurant on Ponsonby Road in the site that once held Gymkhana and Bolliwood… he asked me if I wanted to be an owner and gave me the opportunity to invest,” Cho tells me. “Since then, I’ve been deeply involved in every aspect of Tobi, and I am so excited to be opening it soon.”
Tobi (a name that is an homage to one of Cho’s closest friends) is a deviation for David Lee and his group, whose stable has long been defined by exceptional, Asian-fusion establishments. But for Cho, the new restaurant offered a unique opportunity to branch out. “Despite the fact that Namu is a group run by Koreans, we (especially David and I) love European cuisine,” Cho says, “and while there was a question mark over whether opening such a restaurant would be ‘off-brand’ for us, to me, loving that type of food is a valid enough reason.”
Left: Prawn Cocktail. Right: Tobi Executive Head Chef, Yutak Son
So, Tobi was born. Here, the food is a mix of refined European classics with nostalgic, Kiwi elements, each dish presented with a unique and sophisticated twist. “That scene in Ratatouille where the food critic eats Remy’s Ratatouille and is transported back to one of the fondest memories of his childhood,” Cho says, “that’s what I believe good food does and I wanted this menu to do that too.” In his pursuit of excellence, Cho recruited Yutak Son as Tobi’s Executive Head Chef, who brought experience from the kitchens of Sidart, Orphans Kitchen, Black Estate, Daily Bread and Waiheke’s Te Motu. “What Yutak delivered that I couldn’t,” Cho tells me, describing the process of writing the menu, “was his ability to look at the food through a wider lens to ensure balance.” He continues, “He realised the importance of every dish having to work together harmoniously, and the result is pretty special.”
Left to right: Steak Frites, Prawn Cocktail & Venison Carpaccio
On the menu, expect a series of showstoppers like indulgent French Sturia Caviar on potato dauphine, delicate venison carpaccio, a fresh take on the prawn cocktail, a deboned and fried half-chicken with crispy skin over mouthwatering meat served with gravy and warm dinner rolls, and a simple but impactful mackerel fettuccini that balances rich flavour with fresh lemon and herbs. The Steak Frites are also destined to become a fast crowd-pleaser, where a juicy steak is served French bistro-style with salsa verde and a pile of shoestring fries. There is also a series of vegetarian dishes, like cappelletti with mushroom brodo, mushrooms and gochugaru, a slaw-style carrot salad and a delicious side of mac and cheese. For dessert, Tobi’s line-up includes what Cho has called the ‘7 Eleven Slurpee’ (a mix of strawberries and chocolate topped with shaved ice, moulded and flavoured) and sticky toffee pudding.
Left: Venison Carpaccio
There’s some serious grunt behind Tobi’s bar too. Bar Manager Ash Bartlett (ex-Clipper) alongside experienced bartender Tomos Hudgell (ex-Deadshot) have crafted some exceptional libations to pair perfectly with the restaurant’s decadent fare. All the classics will be available upon request, while on the actual menu, diners will find fun takes on tradition. A watermelon margarita is guaranteed to become a favourite as the weather gets warmer, and Cho tells me they’ve also been playing around with a clarified peach and milk concoction that will allegedly be called ‘Peaches & Cream.’ Peroni and Prosecco will be on tap, as well as a range of local beers from Sawmill and Garage Project, while the extensive wine list spans New Zealand favourites and delicious European drops and has been carefully curated by Lee, with Tobi’s Manager Jade Beguely.
Upstairs at Tobi
All of this is to be enjoyed in Tobi’s light, airy space, where high ceilings and generous windows are combined with what Cho describes as a ‘Nordic’ design inspiration. Here, white tiled walls and dark timber flooring collide with bold pops of Yves Klein blue, Tom Dixon wall lights, feature pendant lights handpainted by artist Seung Yul Oh and a tufted rug by Hanna Shim hanging on one of the walls. There is seating available inside, outside and upstairs, allowing around 120 diners to be accommodated and ultimately, it is a relaxed but elevated vibe, a place where Cho tells me he hopes that people will come to have fun. “Whether you’re going out to eat before a big night or as the last stop before wrapping up a busy day, dining at Tobi is meant to be an event and we want you to have a good time!” He continues, “I’m really not interested in Tobi becoming the ‘cool new spot’ in town,” Cho pauses, “I want it to be reliable and trustworthy, delivering delicious food and exceptional service every time.”
Right: 7 Eleven Slurpee
Hanging out the front of Tobi, a neon sign reads: ‘Good food, Cocktails & Wine, Fun People’ — a message that really sums up this restaurant in just about the best way. For someone like Cho, who has spent much of the last few years immersed in the food scene, figuring out what makes a good restaurant, and crucially, what makes a truly showstopping dish, Tobi is the culmination of his culinary knowledge to date. Marrying Cho’s flair for flavour with Namu’s hospitality know-how and slick operators, Tobi is shaping up as a future classic and is definitely a must-visit for the season ahead. Open from Friday.
Opening Hours: Monday and Tuesday, 5pm until 10pm Wednesday to Saturday, 11:30am until 11pm Sunday, 11:30am until 10pm
Walk-ins only for groups under six. For groups over six, email here to book.
Every year, Nespresso delights us with a new collection of coffee capsules, designed especially to mark the holidays. And this year, the brand’s highly-anticipated Festive Collection comprises six exclusive coffees that promise to ignite our senses and keep us perfectly satiated over the Christmas period.
The heroes of this year’s collection include six new limited-edition coffee blends for Vertuo and Original, each one offering a unique take on the flavours that are so reminiscent of this time. The Caramel & Almond, for instance, embraces Nespresso’s smooth blend of Latin America and African Arabicas to offer notes of vanilla biscuit and malty cereal, wrapped up in a warning caramel flavour, while the Seasonal Delight Spices is a soulful coffee (inspired by mulled wine) where delightfully spicy notes meet festive citrus, designed to warm with every sip. The Festive Black coffee is a woody and spicy number, where a blend of Arabicas from Honduras, Uganda and beyond create an aromatic experience of roasted wood, sweet spices and ripe, jammy fruits.
To make the most of this exceptional collection, you can’t get much better than Nespresso’s innovative Vertuo Creatista machine in stainless steel. Made for brewing barista-style coffee at home, this machine harnesses unique barcode technology to scan each Nespresso capsule and adjust the extraction settings to make the perfect Vertuo coffee every time. Whether you take your coffee short and black, long and black, cold, milky, frothy or anything in between, the Vertuo Creatista will deliver a professional-level coffee with consistency, also boasting an automatic steam wand that creates perfectly textured milk.
Nespresso Café Sangria (recipe below)
By way of demonstrating the delicious potential of Nespresso’s new festive range, particularly when executed with the brand’s Vertuo Creatista machine, we have included a showstopping recipe below for Nespresso’s Café Sangria, a refreshing tipple that is perfect for enjoying over our warm, holiday season. Enjoy!
Recipe
Nespresso Café Sangria
Ingredients:
• 1 x Seasonal Delight Spices capsule (80ml extraction) • 80 ml of Red Wine (Cabernet Sauvignon) • 80 ml of Ginger Ale • 2 x Strawberries • ½ of an Orange • 20 ml Sugar Syrup • Ice
“I always wanted to open a place that locals love and want… a place like a friend,” Josh Kim tells me. The barista/chef and I are talking about his new opening, a cool coffee spot in Mount Eden called Holiday, with Kim explaining that, after spending 15 years in the local hospitality scene he wanted to offer a laid-back, relaxed (but delicious) drop-in where locals and those coming from further afield could find perfectly-brewed coffee, tasty bites and great company.
Inside, Holiday offers a sleek and pared-back but comfortable space, festooned in tactile timber and finished in a simple, monochromatic palette. Designed by Studio WeAreYoung, Holiday’s uncomplicated but contemporary interiors feel warm and timeless, the perfect place to park up for a morning brew.
On the menu, Kim explains that he wanted to keep things simple. “From my years of experience, the best-selling and most loved menus are not the trendy ones,” he says, “but the ones that are simple and delicious.” As such, Holiday offers mostly baguettes, sandwiches and scones, food that is accessible and easy to enjoy without much fuss.
Coffee nerds will be pleased to hear that the legendary Woo Hyung Lee (of Camper Coffee) is back in the game at Holiday, where Kim tells me they will be roasting their own specialty coffee alongside serving filter coffee with beans from Norway’s Tim Wendelboe and Korea’s Fritz.
Ultimately, Kim wants to offer his customers a place where they can connect with friends, drink delicious coffee and chill out. A simple concept, done really well.
Opening hours: Monday to Saturday, 7am — 3pm Sunday, closed
In seeking to open something that would reimagine the classic bar experience, Luke Jones andDave Lincoln of Honest Rum, in collaboration with Italian expat Dan Pinto of popular pop-up Passa Passa have created Norma Taps — a captivating new pop-up that is opening in City Works Depot tomorrow and will run for the next 12 months. There, from lunch to dinner, diners will find mouthwatering bites, satiating seasonal drinks (all served on tap), live music and more, enjoyed in Norma Taps‘ relaxed but sophisticated and very welcoming space.
The menu is an exciting culinary journey brought to life by Pinto, who wanted to offer a vibrant celebration of authentic Italian dining, infusing every dish with his expertise and passion. Highlights include the burrata with roast cherry tomatoes, the Basque salami and pickles and of course, Pinto’s signature pizzettas. Those seeking the famous pizzettas will find a version with garlic, rosemary and butter, one with nduja and taleggio, and one boasting courgette, pesto and pecorino. These crispy, flavourful bites will transport patrons to the bustling Italian streets and are made to share, encouraging lively and convivial conversations.
Right: Passa Passa Pizza Fritta’s
Another major component of Norma Taps is its beverage offering, comprising a curated range of exceptional drinks, including crafted cocktails, premium spirits, craft beers, fine wines and enticing non-alcoholic options. Meticulously designed by the team at Honest, this drinks list was brought together to reimagine the classic bar experience and create a place where sustainability and quality could go hand in hand. Here, every drink is served on tap, with Honest’s Luke Jones explaining, “our decision to operate everything from tap was to explore a pioneering concept that could potentially reshape the landscape of hospitality.” He continues, “It’s an innovative approach that carries significant implications for sustainability, notably in our commitment to eliminating single-use bottles for spirits and cocktails. It also ensures a consistent product experience through batch production of all cocktails, enhancing quality and maintaining the same great taste every time.” For anyone seeking to bring a taste of Norma Taps home with them, there is also a refillery service on offer here, where guests will find takeaway versions of the pop-up’s cocktails, Honest’s spirit range and a variety of beers and wines, too.
Inside, Norma Taps offers a laid-back atmosphere, where rich mahogany tones, cream steel walls and plush touches of green velvet and leather craft an inviting yet sophisticated ambience. Inspired by Japanese listening rooms, a backdrop of vinyl records only adds to the vibe here, where midcentury charm collides with industrial brutalism to provide the perfect setting for any kind of meal, day or night.
Left: Passa Passa Pizza Fritta
So gather your crew and head to somewhere different this weekend. Norma Taps is open from tomorrow (Thursday the 9th of November) and will be running for a whole year. Marrying delicious food with great drinks, good music and exactly the kind of vibe we want as we head into the summer season, Norma Taps is set to be a popular new spot.
Norma Taps
City Works Depot
Shed 3
90 Wellesley Street
Auckland
Promising to take us on an exquisite culinary odyssey through the sun-drenched glamour of the Mediterranean, Esther restaurant (in Viaduct Harbour’s QT Auckland) is set to host the second instalment of its ongoing dining series, Food of the Sun, this time with a lunch that will speak to the glamorous surrounds of St. Tropez. Here, Executive Chef Sean Connolly has curated a gastronomic soiree evoking the essence of St. Tropez and encapsulating the beautiful grandeur of the French Riviera, where azure waters meet sun-kissed beaches and A-listers come to revel in indulgence.
Taking place this Saturday, the 11th of November, Esther’s St. Tropez lunch is set to be an afternoon of effortless elegance, with a carefully crafted food and beverage offering that sings with the flavours of the sea and some vibrant Mediterranean flair.
Left: Food of the Sun — Saint Tropez menu, featuring the Grilled Prawns and Salad Niçoise
On the menu, an array of culinary delights awaits, each dish a tribute to the sun-soaked paradise. To start, diners will be treated to dishes like Pissaladiere, a delightful blend of anchovy, olive and oregano, Grilled Prawns infused with Pernod butter and Salad Niçoise, featuring seared yellowfin tuna, black olive, and the freshest seasonal vegetables — a vibrant ode to the region’s produce.
For main courses, guests can choose from the Crayfish Bouillabaisse, a delightful medley of mussels, clams and scampi served with rouille and baguette, the Eastherbrook Farms Duck à l’Orange and the Ratatouille, a flavoursome dish of Provencal braised vegetables.
A Tarte Tropezienne — brioche filled with crème patissiere — will end the delicious lunch on a distinctly high note, culminating this culinary journey with a taste of one of St. Tropez’s most iconic desserts.
Accompanying these exquisite dishes are meticulously curated cocktails and fine wines. From the Elderflower Highball to the Classy Lady to the Seaside Spritz, and a selection of French wine and Champagne, the drinks have been designed as the perfect accompaniment to the lavish fare.
Esther’s upcoming Food of the Sun lunch is more than a culinary experience; it’s a sensory voyage through the opulent landscapes of St. Tropez, inviting connoisseurs of fine dining to indulge in a taste of the French Riviera’s sparkling summer sun and the true art of living well.
Tickets to Esther’s Food of the Sun St. Tropez lunch are $85 per person and can be secured by booking here.
Adding to the vibrant culinary landscape of Auckland is a delectable new restaurant serving the unusual but undeniably tasty fusion of Korean and Spanish flavours. Bonita, the brainchild of enterprising hospitality duo, Shanay and Isaac Yu, (known for establishments like SlowLane Cafe and The Breakfast Club), is the newest dining destination to have on your radar,
Nestled in Ellerslie, Bonita carries an air of chic sophistication. From the moment guests emerge into the dining room, they’re enveloped in a sumptuous tapestry of Spanish and Korean influences, from the rich, rust-toned curtains, to the plush banquettes and booths that hint at the culinary richness to come.
The menu, an ingenious marriage of Spanish and Korean elements, by Executive Chef Jason Wang, weaves a tantalising tapestry of flavours, artfully blending the savoury, bold tones of Korean cuisine with the breezy, made-to-share charm of Spanish tapas. Dishes come in varied sizes, encouraging a shared dining experience that delivers something truly unique to the palate. Think crispy Mandoo dumplings, succulent Wagyu carne cruda delicately perched on rice tostadas, and pappardelle infused with the rich essence of doenjang.
The bar is just as innovative, boasting an ever-flowing selection of cocktails and sangrias, including a remarkable white sangria with aloe, green apple, elderflower and soju on tap. The Makgeolli Margarita, adorned with a Korean dehydrated pepper rim, is another highlight, promises an exquisite, playful twist on the classic tipple.
Inside, the ambiance of Bonita is as inviting as its menu, with warm, cosy interiors accented by red velvet booths and Spanish-inspired tiles. The vision was to create a space that beckons guests to linger, indulge and revel in the sensory journey that intertwines Korean and Spanish elements in a harmonious and interesting melange.
Ultimately, Bonita offers an experience that will leave diners not only satiated but enchanted — a culinary expedition that promises to ignite the senses and leave an indelible mark on discerning diners of all tastes. With an eye toward expansion, the team plans to introduce lunch service soon, broadening the horizons for those eager to relish this distinctive gastronomic adventure.
Bonita is more than just a restaurant; it’s a tantalising fusion of cultures, flavours, and experiences — an homage to the marriage of Korean and Spanish gastronomy that promises a truly enchanting and unmissable dining experience.
As the holiday season fast approaches and Christmas creeps ever closer, now is the time to lock in those all-important venues for end-of-year celebrations. In seeking a place that can cater to every kind of occasion, we find ourselves turning to SkyCity and its dazzling array of dining experiences and event-hosting facilities, promising to take any and all festivities to another level.
At the heart of SkyCity’s allure is the selection of premium dining options. Whether it’s for sumptuous Christmas Day dining or a lavish New Year’s Eve party, there’s a culinary delight for every proclivity. From tantalising Japanese at MASU by Nic Watt, to the refined Pacific flavours of Metita, to contemporary Chinese cuisine at Huami, every restaurant promises an exquisite journey for the taste buds and a spectacular setting for a festive affair.
Here, we round up what is on offer at SkyCity this festive season, and why it really is the ultimate end-of-year destination, no matter what kind of event you’re planning.
Private Dining and Events
Metita’s Private Dining Room
If it’s an intimate dinner you are seeking, look no further than the selection of refined private dining rooms across SkyCity’s impressive venues. From Metita’s beautifully appointed space, in which you can enjoy Chef Michael Meredith’s exquisite, Pacific cuisine, to Cassia’s chic, contemporary hideaway, to MASU by Nic Watt’s renowned private space, in which you can partake in the restaurant’s award-winning Japanese fare, to Huami and The Sugar Club; the former offering a sprawling private room that can either seat 24 or be divided to accommodate two parties of 12, the latter, providing an elegant and elevated space in the Sky Tower that boasts breathtaking views over Auckland.
Beyond private dining, if you want to look into exclusive venue hire, SkyCity has plenty of options for that too. SkyCity’s iconic Sky Tower (one of our country’s most recognisable landmarks, with breathtaking views 220 metres high) is also available for private events. Whether you’re planning a morning corporate reception, drinks and nibbles or a private party 186 metres above Auckland. Of course, if you are interested in hiring out any of SkyCity’s exceptional restaurants exclusively, simply reach out to the team here with your requirements.
See SkyCity’s private dining options here, and its venue hire options here.
Christmas Day
The Sugar Club
Take the hassle out of Christmas Day by booking in at one of SkyCity’s restaurants (instead of hosting at home), where you can find a delicious feed for the whole family. Christmas Dinner can be booked at Metita, MASU, The Sugar Club, Huami, Fortuna Buffet Restaurant and Orbit 360 Dining, each venue offering its own unique take on the classic, celebratory meal. Or, if you’d rather book in for lunch, the latter three venues are also offering a daytime service, where revellers can relish in a raft of tasty food to mark Christmas Day in style.
SkyCity is the perfect place to book for your convivial New Year’s Eve celebrations, and not only because of its proximity to the best midnight fireworks in Auckland. In the lead-up to midnight, park up at one of this precinct’s premium venues for drinks, dinner or both, with SkyCity’s sprawling offering guaranteed to make this a night to remember. Partake in the mouthwatering Pacific, modern Indian or Japanese menus at Metita, Cassia and MASU, or pull up a chair at Auckland’s highest bar, SkyBar for a flute of Champagne or an expertly-made cocktail while enjoying panoramic views of Auckland City. Similarly, The Sugar Club is offering the chance to enjoy dinner and drinks in its exceptional, elevated dining space, where diners can ring in the New Year in the sky. While at Huami, the restaurant’s premium nectar menu (showcasing traditional Chinese cuisine with a modern twist) will be available for both lunch and dinner on New Year’s Eve. For a more all-encompassing feel, head to Fortuna Buffet restaurant, where both lunch and dinner will involve live carvery, freshly baked bread, Asian specialities and a fantastic range of fresh salads and vegetarian dishes, plus unlimited coffee and tea.
Book your New Year’s Eve extravaganza at SkyCity here.
Louis Vuitton has been announced as the official Title Partner for the upcoming 37th America’s Cup in Barcelona marking the rekindling of a legendary partnership that seamlessly intertwines the worlds of maritime excellence and sartorial elegance. A collaboration of shared values, both Louis Vuitton and the America’s Cup are known for the ways in which they pursue the highest quality and facilitate unrivalled performance, all with an air of timeless sophistication that is utterly unmatched.
Emirates Team New Zealand and Oracle Team USA at the 35th staging of the America’s Cup, 2017
Here, Louis Vuitton’s heritage of 169 years finds kinship with the storied 174-year legacy of the America’s Cup, echoing a synchronicity born from parallel journeys that will merge on the Mediterranean waters of Barcelona in August 2024. The Louis Vuitton 37th America’s Cup will see the convergence of daring athleticism, artistic finesse and an unwavering commitment to innovation. Set against the backdrop of Barcelona’s picturesque Port Vell this spectacular event will match the thrill of an elite sporting competition with the gravitas and prestige of history, and the whole world will be watching on in awe.
For the event, Louis Vuitton has created bespoke Trophy Trunks, meticulously handcrafted at its atelier in Asnières and designed to symbolise the reverence for the event’s heritage while embracing a modern ethos. These trunks will cradle the iconic Auld Mug (the revered trophy of the America’s Cup and considered the oldest international sporting trophy in the world) alongside the Louis Vuitton Cup, a testament to the challenger’s spirit.
The Auld Mug alongside Louis Vuitton’s bespoke Trophy Trunk designed for the iconic mug
Pietro Beccari, President and CEO of Louis Vuitton, encapsulates the sentiment, remarking on the grandeur and synergy between the event’s audacious spirit and the ethos of Louis Vuitton. “It is with an immense sense of pride that we return to this historical competition as Title Partner,” he says. “Port Vell will be the setting for a display of elegance and power, where teams will compete with boldness, talent and mastery on increasingly innovative yachts. These values equally reflect the spirit of Louis Vuitton and its artisans.”
As the curtain rises on next year’s event, the Louis Vuitton-sponsored 37th America’s Cup will see the esteemed French Maison, renowned for its legacy of innovation and refinement, embark on another voyage steeped in tradition as it continues to make its mark in annals of sailing history.
For more exclusive access to what the city has to offer, engaging content, excellent imagery and thought provoking commentary on the life that surrounds you, subscribe to Denizen magazine now.
