Grand Millennium Auckland has opened two new dining venues, Ember and The Aviary, raising the hotel's level of modern elegance and bolstering its dining precinct.
Leading hospitality design studio Izzard Design has transformed the 144-seat restaurant Ember into a relaxed and approachable bistro. Drawing inspiration from many cuisine styles, Ember pays homage to the nomadic lifestyle of hotel travellers.
From scampi toast with pineapple hot sauce or wagyu steak with Provence-style accompaniments, esteemed New Zealand Chef James Kenny and head chef Aaron Hyett are committed to keeping the dining experience fun whilst not compromising on technique and flavour.
"The opening of Ember and the Aviary heralds the start of an exciting new chapter for Grand Millennium Auckland as we elevate and modernise the hotel's elegance that has always been here," said Grand Millennium Auckland General Manager James Billing.
It's been a big year for the hotel, undergoing a significant $30 million makeover across its food and beverage venues, meeting and events spaces, and guest rooms.
Billing added that the name Ember signifies more than flames or glowing coals.
"It represents the subtle, inviting glow that radiates from a shared meal, a memorable conversation, and a welcoming atmosphere. Ember embodies the warmth of togetherness, the heart of hospitality and the spirit of slow, soulful dining."
A five-minute walk from Auckland's theatre district, Ember is ideally placed for pre- and post-theatre food and drinks, breakfast, and long lunches. Groups can book an exclusive space.
From sipping morning macchiatos to espresso martinis by night, The Aviary Cocktail Bar, positioned inside the light-spilling, grand atrium, is a relaxed place to grab a drink, whether flying solo or flocking together.
Featuring creative cocktails made with butterfly pea tea and the 2023 Campari Red Hands finalist, the Me 'N' u cocktail, come for the craic, Guinness on tap, and Irish dessert-style cocktails concocted by The Aviary's Irish bartender, Thomas Shortt.
