Fusion cuisine in a beautiful atmosphere atop the iconic Sky Tower in Auckland.
When Chef Peter Gordon set about creating the latest iteration of his renowned Sugar Club restaurant, he chose the 53rd floor of one of Auckland best known landmarks, Sky Tower, with breathtaking views of the Hauraki Gulf and the Tasman Sea. A sleek Art Deco interior that references cinematic Italian décor with cerulean sofas, gold geometric private dining wall, and brass fittings opens onto panoramic views.
Known as the godfather of fusion cuisine, Gordon has long been associated with the Sugar Club. The restaurant first opened in Wellington in the 1980s, quickly followed by two London iterations. Here, Gordon’s fusion cuisine, combines seasonal local produce with international flair.
On the night I dined, classic asparagus and spiced quail eggs got a Japanese touch with shiitake, miso and almonds while local revered ingredient paua (abalone) was served three ways alongside frybread. Keeping with the Asian inflection, laksa featured Kiwi staple whitebait and langoustine in a spiced shellfish coconut broth, with green tea noodles, and textural crispy shallots. Italian and New Zealand wines were expertly paired with each course. Dessert from the open pastry kitchen again traipsed through Asia with moromi miso caramel, paprika served with peanut butter parfait.
This original food article first appeared in the Spring 2017 issue of City Style and Living Magazine.
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