Park Hyatt Auckland Celebrates Mother’s Day

Park Hyatt Auckland celebrates the mother figures in our lives with its upcoming exclusive Mother’s Day lunch and afternoon tea offerings.


Mother’s Day Lunch at Onemata (8 May)

Head Chef Rob Hope-Ede and Executive Pastry Chef Callum Liddicoat have crafted three beautiful courses at the hotel’s signature restaurant.

Starting with one of Hope-Ede’s mouthwatering starters, customers can choose from delicious chicken liver pate with kumara syrup or two seafood dishes, including green-lipped mussels with vadouvan butter or cured market fish with chilli, apple, ricotta.

For the main course, options range from Mt Cook salmon with a zesty lime beurre blanc and herb salad or beautiful Coastal Spring lamb rump served with roasted butternut, pumpkin pickle and crispy kale. There is also roasted eggplant with babaganoush and a decadent truffle date syrup as a plant-based alternative.

Lunch then comes to a sweet end with one of Liddicoat’s delectable desserts. Customers can indulge in a hazelnut, espresso and milk chocolate cake, a light strawberry, jasmine and coconut heart, rhubarb encased in lemon verbena and truffle crème or a passionfruit, white chocolate and lime lamington.


Mother’s Day Afternoon Tea at the Living Room (7 - 8 May)

Executive Pastry Chef Callum Liddicoat has created a limited edition five-course menu complimented by a glass of Billecart-Salmon Brut, live music from Allenby Park and a gift from Kingdom Candles.

The experience begins with a fresh yellowfin tuna and finger lime tartlet, then prawn and crab toast, a ham hock, pea and crisp green apple salad, a rich artichoke and tonka bean choux and a roasted carrot and brown butter crêpe.

To sweeten things up, Liddicoat offers a passionfruit and lime lamington, poached rhubarb encased in lemon verbena crème, a strawberry and jasmine tea heart and a hazelnut and espresso chocolate cake.

A traditional scone with whipped crème fraiche sits alongside a caramel, banana and walnut roulade, and a refreshing lemon meringue yuzu tart as the icing on the cake to top off the experience.