Three delicious dishes you need to try this weekend

Auckland’s dining landscape is rich and robust and ever-changing, thanks to the clever, culinary minds behind some of our favourite restaurants. And recently, a raft of new menus and delicious-looking dishes have been inspiring us to book a dinner out. From delicate, raw fish starters to impossibly-fluffy soufflé to a hearty, winter pies, these are the new dishes around town that we recommend tucking into this weekend.

Yellowfin tuna from Milenta
This popular Victoria Park restaurant (beloved for its focus on wood-fired flavours) has recently launched a new menu, offering a raft of perfectly-cooked meats and rich, smokey flavours that showcase why (despite not even being open a full year yet), this spot has become a steadfast foodie favourite. And between the new grilled chicken with salsa macha and red pepper hummus, and the Chatham Island Blue Cod in banana leaf with banana and Amarillo curry, it is the delicate flavours of the yellowfin tuna with tiradito, onion ash salt, white soy and habanero oil that has captured our attention — light and refreshing but full of flavour.

Chicken, mushroom and leek pie from Hotel Ponsonby
Nothing beats tucking into a robust pie on a cool winter’s day, which is something the clever, culinary minds at Hotel Ponsonby are recognising with their indulgent new dish. Part of Hotel Ponsonby’s exceptional new menu, the chicken, mushroom and leek pie is an elevated take on the classic comfort food, from its flavourful filling to its golden pastry. Best enjoyed with a crisp beer or a glass of red and some of Hotel Ponsonby’s tasty new sides (think yams in brown butter and salsa verde or parsnips with Granny Smith apples and hazelnuts).

Soufflé from Bar Magda
Inspired by owner, Carlo Buenaventura’s favourite childhood snack, Bar Magda’s new soufflé is something you seriously need to try. A unique take on ube puto — a traditonal Filipino steamed rice cake made from purple yams — this dish combines its uber-soft texture and subtle, earthy sweetness with aged Waikato cheese, sherry Anglaise and coconut cream. A showcase of the culinary creativity that has cemented this Cross Street spot one of our absolute favourites, this soufflé is unlike anything you will have tried before.

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