SO/ Auckland is proud to host iconic Wellington’s, Charley Noble, in an exciting restaurant residency at SO/ Auckland this May for three nights, from 01-03 May.
The Charley Noble x SO/ Auckland Takeover will treat Auckland diners to a fully immersive dinnertime takeover, 15-floors above Auckland City, at SO/ Auckland’s Harbour Society.
A full a la carte menu of Charley Noble’s wood-fired dishes will be available. Guests can choose from Charley Noble’s award-winning classics, as if lifted directly from their Wellington grill, alongside unique dishes crafted specifically for the takeover.
Menu highlights include:
- Prawn and Crab Bisque — a Charley Noble classic, served with brandy creme
- Pigs Tail Salad — an iconic salad with pomegranate, walnuts
- Free-range Spatchcock — straight from the rotisserie, with panzanella salad
Guests can enjoy meats from near and far, straight from the grill, including house local dry-aged red meat cuts, fish steaks, Japanese wagyu, and lumina lamb backstrap.
Raw starters include classic steak tartare or cured salmon. There’s a signature taramasalata, chicken liver parfait and house-smoked salmon served with fire-grilled flatbread to share. Vegetarians and pescatarians will delight in spaghetti, cauliflower steaks and market fish.
Charley Noble will suggest a wine pairing menu, alongside Harbour Society’s extensive list of boutique local and international wines by the glass and bottle.
Geordie McLachlan of Charley Noble will lead the kitchen team, flying from Wellington for the takeover. McLachlan, Chef Paul Hoather, and Chef Roy Giam of SO/ Auckland collaborated on the menu.
Harbour Society’s open wood-fire kitchen gives diners an up-close glimpse into the cooking. At the heart of the cooking is SO/ Auckland’s mānuka wood-fire oven: a local twist on a classic technique.
A love for wood-fired cuisine is what unites Charley Noble and SO/ Auckland’s Harbour Society: “Our mānuka oven, sweeping view of Waitematā Harbour and Charley Nobles’ knack for grilled dishes? It’s a perfect pairing,” notes Roy Giam, Director of Culinary at SO/ Auckland. “We’re proud to have the Charley Noble team join us in Auckland to do what we love most.”
"Early in my career, I was taught that calm chefs make beautiful food. When you have great talent in your team and top-quality produce, you achieve even greater heights," said Geordie McLachlan.
"As a result, we have these dishes, selected to represent a restaurant and a collective of people that I am truly proud to know."
