On Sunday the 4th of November, you will walk into a beautiful space called the Nathan Club in Britomart. You will enjoy two cocktails dreamed up by mixologist Cameron Timmins, who you may recognise from beloved local bar Mea Culpa. One of his cocktails will be created using Nautilus Methode thanks to our friends at Nautilus Estate.
Your cocktails will be complimented by creative canapés from chef Ed Verner of Sidart.
From here a talented front of house team led by Nick Gallagher of Depot will guide you to your table in the dining room, a colourful space that's been created and curated by Mink Boyce from Art Week Auckland and stylist Caroline Paynter. The contributing artists’ work will surround you. Pieces from all five collaborating artists will be exhibited; some are installing and creating work specifically for ArtDEGO.
Once you’re seated, a five course degustation will unfold before your eyes. Each course will be matched with wine (or another liquid delight, depending on the chef’s inspiration).
The five chefs have each chosen one artist to work with on their dish. Each dish will be presented in a way you may not expect. These creative partnerships will blur the line between art and food. The chefs and artists have been working together on their dishes for a few weeks now, and we’re already blown away by what we’ve seen and heard.
Course one belongs to Nick Honeyman, head chef of the Commons, in collaboration with artist Johl Dwyer.
Course two will be created by Stephen Smith, head chef at Tin Soldier, in collaboration with installation artist Tiffany Singh.
Course three is the work of Mark Southon, head chef at the Food Store, in collaboration with artist Liam Gerrard.
Before your main is served, you’ll be treated to a performance by poet Courtney Sina Meredith. Her recent collaboration with Beatnik Publishing has resulted in the publication of her first beautiful collection of poetry called Brown Girls in Bright Red Lipstick.
Course four belongs to Hayden McMillan, head chef at TriBeCa in collaboration with artist Elliot Collins.
Course five, dessert, is being brought to life by chef Brian Campbell, head chef at the new Britomart dessert restaurant that’s set to open this summer. He is collaborating with artist Alexander Bartleet.
The entire meal will be complimented by sparkling and still water from our friends at Antipodes Water Company.
Here are a few important things to note:
- Tickets cost $150 each, they go on sale on Friday 19th October at 10am. There are a very limited number available.
- Due to the creative nature of this event, dietary requirements will unfortunately not be catered to. It’s going to be a food adventure.
- For more information on the Artists please see Warwick Henderson (Alexander Bartleet), Tim Melville (Elliot Collins), Sanderson Contemporary Art (Liam Gerrard), Beatnik Publishing (Courtney Sina Meredith) .
