IN BRIEF

A vibrant, inclusive all-day bistro that finds a place and a taste for everyone.

WHY CHOOSE THIS RESTAURANT?

If it is a sophisticated, contemporary vibe, slick service and global flavours that you are after, then Trivet is worth more than one visit.

ABOUT THE MENU

Although beautifully inspired by the chef’s Polynesian heritage, the Trivet menu is a curation of international tastes and offers a diverse list of options which are elaborate yet simple and carefully balanced – with a nod to JW Marriott’s strong commitment to wellbeing – to ensure that your dining experience will not end in food fatigue. To start, perhaps some oysters softly teased with flavours of watermelon and nasturtium oil, or the trevally sashimi, lightly bathed in soy and truffle, soft herbs and chilli. Chef’s signature trevally oka is a super- vibrant raw-fish salad spiked with coconut, chilli and mango on a clever taro crisp and the pops of gentle heat continue in the Mills Bay green-lipped mussels with flavours of spicy chorizo, coriander, saffron and anise. Comfort is personified in the grilled chicken in a butter curry with scallions, mustard seeds and potato, and sides are generous and designed for sharing. We’d suggest that some smaller options for the solo diner might be a great addition to this menu, although it was very hard to leave behind any of the outrageously good house-made bread with coconut butter.

ABOUT THE CHEF

Chef Wallace (Uelese) Mua is no stranger to the hotel-restaurant game. He has crafted his skills at Fish at the Hilton and Kingi at Hotel Britomart, he worked at Soul Bar & Bistro and with the team at Euro and has been lead chef on tour with the All Blacks, where great food and good nutrition go hand-in-hand. Admired for his ability to fuse Pacific flavours with premium New Zealand ingredients, at Trivet he has taken the lead and created a space and a menu to showcase his passion for connecting people and cultures through food.

ABOUT THE TEAM

Keep an eye out for these sparkling Trivet all- stars on the floor: Joseph Costello, sommelier; Pauline Leray, restaurant manager; Kayleigh Eade, duty manager; Nisarg Shah, duty manager. Sous chef Lewis Noorwalla supports Wallace in the open kitchen. Some beautifully intimate private dining options are available for special occasions.

OF NOTE

It’s exciting to see this young chef take the reins of the food offering at the JW Marriott Auckland. What will become of the old Kabuki Teppanyaki Restaurant? It is Wallace’s next project and we can’t wait to see where he will take us.

ADDRESS: 22-26 Albert St, Auckland
Check website for opening hours
MAINS: $17 – $42
CONTACT: 09 309 8888
WEBSITE:  trivetdining.co.nz