Executive Chef Maninder Singh Panesar has introduced a new-look menu at Sofitel Auckland Viaduct Harbour's signature restaurant La Marée.
Sofitel Auckland Viaduct Harbour’s waterside restaurant, La Marée (meaning ‘the tide’), has launched a fresh new spring/summer menu, showcasing Executive Chef Maninder Singh Panesar’s approach to preparing French-inspired cuisine with sustainably sourced New Zealand ingredients.
La Marée’s seasonal refresh brings a delectable collection of dishes that celebrate the arrival of warmer weather, with a focus on fresh seafood, locally farmed produce, and exciting flavour combinations.
The entrée menu features an appetising array of seafood, including freshly shucked seasonal oysters (Te Kouma Bay (Coromandel), Te Matuku Bay (Waiheke Island), Clevedon Coast) prepared two ways with rhubarb mignonette or tempura-style with lemon and garlic aioli. Highlights include pan-seared scallops with apple-turnip purée and bacon crumb, and homemade lobster ravioli with seafood bisque and pistachio crumb. A venison tartare with blueberries and truffle emulsion presents a new twist on the signature French dish.
For mains, guests can savour long line market fish with roasted bell pepper rouille and Cloudy Bay clams, "Bostock Organic" roasted chicken breast with spiced cashew and saffron, or seared Canter Valley duck breast with watercress emulsion and tamarillo. The new spring/summer menu also showcases premium cuts, including Hawkes Bay lamb rump and braised Pure South short rib.
A refined grill section features Speckle Park eye fillet, handpicked Scotch fillet, and "Southern Station" MBS-7 Wagyu beef sirloin, all served with a selection of house-made sauces and mustard.
“This spring/summer menu is about storytelling through food and honouring New Zealand's incredible seasonal produce while bringing a French zest to every plate,” said La Marée Executive Chef Maninder Singh Panesar.
“Each dish reflects my belief that cooking with love and intention creates experiences that delight diners and resonate with the spirit of the season.”
Chef Mani's journey from commis chef to Executive Chef over the past decade has been marked by his dedication to transforming seasonal ingredients into extraordinary, handcrafted dishes. His approach balances creativity with sustainability, drawing on both local and global cuisines combined with modern cooking techniques.
The new spring/summer menu is complemented by an extensive selection of dessert wines, ports, sherries, and cognacs, alongside signature desserts including lime meringue pie, strawberry tiramisu, and the indulgent coffee, caramel and chocolate cubes.
La Marée continues to offer Auckland's most sophisticated waterfront dining experience, combining innovative and French-inspired cooking techniques with New Zealand's finest seasonal ingredients in the elegant surroundings of Sofitel Auckland Viaduct Harbour.
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