Step inside The Vault: Gilt Brasserie’s luxe new private dining space

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.

giltbrasserie.nz

Gastronomy

First Look: Masu’s new Express Lunch is refined, fast and full of flavour
These are the best seafood-centric dishes to seek out over the cooler months
Meet Normanby Fine Wine & Spirits — the new wine retail destination, bar, and café you need to know
Sashimi Section

First Look: Masu’s new Express Lunch is refined, fast and full of flavour

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.

Lunch hours:
Wednesday & Thursday 12pm — 2pm

masu/lunch.co.nz

Gastronomy

Step inside The Vault: Gilt Brasserie’s luxe new private dining space
These are the best seafood-centric dishes to seek out over the cooler months
Meet Normanby Fine Wine & Spirits — the new wine retail destination, bar, and café you need to know
Hello Beasty's Roasted Hapuka with Hokkaido scallop and scampi wonton, rainbow chard, yuzu and tobiko butter emulsion & crispy curry leaves

These are the best seafood-centric dishes to seek out over the cooler months

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.

Crayfish Mac & Cheese
from Jervois Steak House

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.

Book a table at Jervois Steak House.

Alaskan King Crab Hotpot
from Masu

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.

Book a table at Masu.

Chitarra with Scampi, Tomato & Chilli
from Amano

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.

Book a table at Amano.

Black Tiger Prawns with Harissa Butter
from Soul Bar & Bistro

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.

Book a table at Soul Bar & Bistro.

Roasted Hapuka
from Hello Beasty

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.

Book a table at Hello Beasty.

Squid Ink Tagliatelle
from Kingi

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.

Book a table at Kingi.

Clam & Hokkaido Scallop Dumplings
from Bar Magda

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.

Book a table at Bar Magda.

Market Fish with Doenjang Butter Sauce
from Gochu

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.

Book a table at Gochu.

Steamed Prawn Dumplings
from Ebisu

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.

Book a table at Ebisu.

Gastronomy

Step inside The Vault: Gilt Brasserie’s luxe new private dining space
First Look: Masu’s new Express Lunch is refined, fast and full of flavour
Meet Normanby Fine Wine & Spirits — the new wine retail destination, bar, and café you need to know
Left to right: Superwire F & Superwire T by Flos, available from ECC

Give interiors a timely update with new lighting by Flos

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.

Shop the Superwire T.

Bellhop Glass S2

by Flos

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.

Shop the Bellhop Glass S2.

Superwire F

by Flos

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.

Shop the Superwire F.

Bellhop Glass T

by Flos

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.

Shop the Bellhop Glass T.

ecc.co.nz

Design

We sit down with revered designer Karim Rashid to talk functionalism, following his intuition, and how design can shape the future
Take a Tour: Matteo House by Trinity Architects is an ode to fluidity
Master the perfect serve with this luxurious caviar set

How to: Secure a Table

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.

Culture

Why Denizen supports B416 in banning under-16s from social media
Spanning travel, art, and design, these coffee table tomes are seriously worth poring over
A new way to experience Auckland’s cultural heart — together

Discover the five skin-loving botanicals you should know, and how they care for your skin

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.

ecostore.co.nz

Wellbeing

We sit down with Lucy Caldwell and Bella Ireland, founders of the new self-tan-meets-skincare brand making waves
Mānuka Phuel is a new natural energy source primed to fuel a new era of culture, creativity, and connection
Elevate your beauty routine with the season’s simplest but most impactful trend — bold eyeliner
Gucci's archive at Palazzo Settimanni in Florence, where the fashion show will be held
Gucci's archive at Palazzo Settimanni in Florence, where the fashion show will be held
Gucci's archive at Palazzo Settimanni in Florence, where the fashion show will be held

Watch the Gucci’s Cruise 2026 fashion show via livestream, as the House heads back to its roots

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.

Show Live:
May 16th, 5.30am NZT

gucci.com

Coveted

Shop the Edit: Dark romance is the sartorial trend of the season, and these are the pieces we’re coveting
Met Gala 2025: Our guide to the best looks from the biggest night out in fashion
Cartier has opened the doors to its newest boutique in the heart of Melbourne
Harper Beckham

Why Denizen supports B416 in banning under-16s from social media

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.

Sign the petition here.

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.

Sign the petition here.

b416.co.nz

Culture

How to: Secure a Table
Spanning travel, art, and design, these coffee table tomes are seriously worth poring over
A new way to experience Auckland’s cultural heart — together

Helping us end any week on a high note, Bivacco’s Sunday Feast isn’t to be missed

Set on a picturesque corner of Viaduct Harbour with wrap-around views and a cosy interior perfect for escaping winter’s inclement weather, Bivacco has become our go-to for after-work drinks or delicious weekend meals with friends. This beloved dining destination also takes things to the next level with their delectable Sunday Feast, drawing us down to the waterfront for an end-of-the-week dining experience like nothing else.

Bivacco’s Sunday Feast is an elevated buffet spread that takes place every Sunday from 11am until 4pm. There, for $85 per adult (and $35 for under 12s), diners can enjoy dozens of mouthwatering dishes with all the trimmings from a comprehensive menu guaranteed to suit any taste or proclivity.

For starters, there is a seafood station brimming with poached prawns, smoked salmon, seared tuna, and a pickled mussels with olive salsa verde. For antipasto, diners can delight in seasonal bruschetta, a selection of sliced cured meats, marinated olives, roasted red peppers, marinated artichokes, and more, accompanied by Massimo Bocconcini and cheese, plus freshly baked bread.

Left: Seared Tuna. Right: Crispy Roast Pork Belly

And for the carnivores, Bivacco has curated a stunning selection of meats, too. The Carvery includes roasted whole sirloins, crispy roast pork belly, and for those seeking ultimate indulgence, a lamb leg roast stuffed with Italian sausage.

There’s also delicious woodfired seasonal pizzas, and the infamous pasta wheel featuring pipe rigate alla vodka, made to order, served from an aged parmesan wheel.

Pipe Rigate alla Vodka Pasta Wheel

But it doesn’t stop there. A series of locally sourced, slow-roasted vegetable dishes and mouthwatering roast potatoes will be on hand too, alongside an array of fresh and flavoursome seasonal salads for those seeking something a little lighter. Particular highlights include the Bivacco Caesar, duck fat potatoes with rosemary and garlic, fried brussel sprouts with frutta e noci, and seasonal honey glazed carrots with fennel and carraway.

Honey Glazed Carrots

And what feast would be complete without an unforgettable finale? The dessert station at Bivacco’s Sunday Feast is a haven for anyone harbouring a sweet tooth. Immerse yourself in the exquisite creations including a mango trifle, tiramisu, pavlova, carrot cake, vegan brownies, lemon ricotta cheesecake, and a Bivacco chocolate fountain with fresh fruit and marshmallows.

If all that weren’t enough, there is also a series of refreshing autumn-themed cocktails and champagne specials, so that you can sip on expertly-crafted libations as you let the afternoon unfold and bid farewell to the week that was.

Ensuring a laid-back but convivial vibe every week, Bivacco has topped off the experience by inviting a number of Auckland’s finest DJs to provide the perfect soundtrack to any feasting journey. On now and set to carry on for the foreseeable future, Bivacco’s Sunday Feast is the perfect way to end any week on a high note, and while walk-ins are welcome, we recommend booking now to secure your spot.

bivacco/sundayfeast.co.nz

Gastronomy

Step inside The Vault: Gilt Brasserie’s luxe new private dining space
First Look: Masu’s new Express Lunch is refined, fast and full of flavour
These are the best seafood-centric dishes to seek out over the cooler months
Amandira

Navigating the Extraordinary: Discover the world’s most exotic boat journeys

A new year calls for new adventures. These unforgettable voyages redefine luxury, sustainability, and cultural immersion. From gliding along the serene rivers of France’s Champagne region to sailing through Indonesia’s turquoise waters, these journeys offer the perfect balance of comfort, exclusivity, and environmental consciousness.

Sailing the Indonesian Archipelago

Glide through the turquoise waters of the Indonesian archipelago aboard a meticulously restored Phinisi boat, reimagined as a floating sanctuary of elegance and comfort. Amandira by Aman offers an exclusive voyage, immersing guests in breathtaking landscapes, rich cultural heritage, and diverse marine life — all in unparalleled style.

Amandira

Designed for just 10 guests, Amandira ensures an intimate and luxurious experience. Each cabin is exquisitely appointed with plush furnishings, ensuite bathrooms, and private balconies offering sweeping ocean views.

“Curated excursions unveil Indonesia’s hidden treasures — ancient temples, bustling markets, and crystal-clear waters…”

Master Cabin

Dining is a highlight, with an onboard chef crafting gourmet meals from the freshest local ingredients, complemented by an exceptional selection of wines and handcrafted cocktails.

Beyond indulgence, curated excursions unveil Indonesia’s hidden treasures — ancient temples, bustling markets, and crystal-clear waters teeming with vibrant coral reefs.

Left: Amandira sandback picnic. Right: Dinner aboard Amandira
Dinner set up on foredeck

Amandira’s commitment to sustainability sets it apart, incorporating renewable energy and responsible practices to preserve Indonesia’s natural beauty.

Set sail on a voyage where adventure meets luxury, and every moment invites you to immerse yourself in Indonesia’s timeless allure.

aman/amandira.com

Step Aboard a Floating Villa through the Heart of Champagne

Glide through the serene waterways of France’s Champagne region aboard Coquelicot Belmond, a meticulously restored barge reimagined as a floating haven of elegance and comfort. This exclusive voyage offers an intimate escape, immersing guests in rolling vineyards, historic châteaux, and the region’s rich cultural heritage.

Coquelicot Belmond

Designed for just six guests, Coquelicot Belmond ensures privacy and sophistication, with exquisitely appointed cabins featuring plush furnishings, marble bathrooms, and floor-to-ceiling windows framing the picturesque landscape.

Cabin interior

Culinary excellence defines the journey, with an onboard chef crafting exquisite meals using the finest local ingredients, perfectly paired with exceptional Champagnes and wines from the region.

Exterior Deck
Left: Champagne bar. Right Outdoor Dining

Beyond the indulgent dining, curated excursions unveil Champagne’s hidden gems—medieval villages, historic estates, and private tastings at renowned maisons.

“This exclusive voyage offers an intimate escape, immersing guests in rolling vineyards, historic châteaux, and the region’s rich cultural heritage.”

What sets Coquelicot Belmond apart is its commitment to sustainability, operating with minimal environmental impact through renewable energy and responsible practices that preserve the region’s natural beauty.

belmond/coquelicot.com

Experience Japan’s Traditions Aboard Guntû

Drifting across the serene waters of Japan’s Seto Inland Sea, Guntû is more than a luxury floating ryokan — it is a gateway to Japan’s most timeless traditions. Onboard, guests are invited to immerse themselves in cultural rituals that cultivate mindfulness, harmony, and a deep appreciation for heritage, all without stepping ashore.

The Terrace

Each day unfolds like a carefully curated ritual, beginning with guided meditation on deck. Rooted in Zen Buddhist principles, these morning sessions set a tranquil tone, with the soft sea breeze and rhythmic waves providing the perfect backdrop for quiet reflection.

“As the sun sets, the haunting melodies of the shakuhachi, a traditional bamboo flute, drift through the air, deepening the boat’s meditative ambience.”

Meditation Deck

As the day progresses, a traditional tea ceremony transforms the preparation of matcha into an artful meditation. Every movement, from the gentle whisking of the tea to the mindful sipping, embodies a philosophy of balance and respect — an invitation to slow down and savour the present moment.

Afternoons offer the chance to explore ikebana, the intricate art of Japanese flower arranging. Under the guidance of a skilled instructor, guests discover the principles of asymmetry, harmony, and seasonal awareness that define this craft. As the sun sets, the haunting melodies of the shakuhachi, a traditional bamboo flute, drift through the air, deepening the boat’s meditative ambience.

Terrace Suite

Evenings on Guntû bring a sense of community, with exquisite kaiseki-style dining prepared using the freshest seasonal ingredients. These intimate meals are often accompanied by live performances of classical Japanese music or storytelling, offering a window into the country’s artistic traditions. Before retiring to elegantly designed cabins, guests can take part in a calligraphy workshop, tracing each brushstroke with mindful precision — another way to embrace Japan’s philosophy of beauty in simplicity.

Guntû

A journey aboard Guntû is more than just an escape — it is a passage into Japan’s cultural soul. By weaving centuries-old traditions into daily life on the water, the voyage becomes a seamless blend of tranquillity, heritage, and refined luxury.

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