Grazing New Zealand at SKYCITY Auckland – Restaurants & Menus

At precisely 1076 feet and 1.38 inches (328 m), the Sky Tower is the tallest man-made structure in New Zealand and serves as one of Auckland’s signature attractions. The Sky Tower also marked the location of SKYCITY Auckland, a casino-hotel complex with 25 cafes, restaurants and bars.

This visual menu is from the SKYCITY Grand Hotel’s restaurant called “dine by Peter Gordon.” The word dine certainly deserves to be in all caps at this award-winning restaurant featuring a mix of Asian, Pacific and traditional European cuisine.  This is a true fine dining experience and one not to be rushed.

dine by Peter Gordon Visual Menu

Appetizers (or “entrees” as they’re called in NZ)

Seared yellowfin tuna with nori sauce, crispy squid, wakame salad and wasabi jelly

 

Crispy free-farmed pork belly and smoked mackerel fritter accompanied by lemon, coriander, bean sprout, cherry tomato, macadamia salad and lime dressing

 

Roast Cambridge duck breast accompanied by green beans, caramelized shallots, smoked eggplant, beetroot relish, pastille of five-spiced confit duck leg and chestnuts

Main Course

7-hour braised Firstlight grass-fed wagyu short rib accompanied by eggplant, shitake mushroom, salad and toasted almonds

 

Dessert

Valrhona Guanaja 70% chocolate terrine topped by lemongrass ice cream with pistachio white chocolate mousse, popping candy, manuka honey crisp

 

The Grill by Sean Connolly Visual Photo Menu

Another excellent restaurant at the SKYCITY Grand Hotel, The Grill by Sean Connolly is more casual than dine but the menu is just as delicious and memorable. The emphasis here is on fresh local foods with the natural flavors allowed to shine through.

Seafood Entrees

This seafood appetizer for 4 is a meal in itself: Queensland prawns, Cloudy Bay clams, king crab claws, scampi and oysters. Single servings also available.

 

Queensland prawns with garlic butter and pesto. We should have stopped right here.

Main Course

XXX

 

There should be a picture above of a 1-1/2 inch dry aged savannah Angus rib        eye on the bone.  I was trying to arrange this great piece of cow into a more photogenic position but made the mistake of cutting into and tasting the rib eye
while doing this. The results were not pretty or suitable for public viewing.  The rib eye,
however, was magnificent and you have my word –if not my photo—attesting to that.

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