Auckland’s Sofitel Viaduct Harbour restaurant La Marée has unveiled a new spring/summer menu, showcasing Executive Chef Maninder Singh Panesar’s signature approach to French-inspired cuisine using sustainably sourced New Zealand ingredients.
The seasonal refresh brings an array of dishes that highlight the arrival of warmer weather, with an emphasis on fresh seafood, locally farmed produce, and creative flavour combinations.
Entrée offerings include freshly shucked seasonal oysters from Te Kouma Bay (Coromandel), Te Matuku Bay (Waiheke Island), and the Clevedon Coast, served with either a rhubarb mignonette or tempura-style with lemon and garlic aioli.
Other highlights feature pan-seared scallops with apple-turnip purée and bacon crumb, home-made lobster ravioli with seafood bisque and pistachio crumb, and a venison tartare with blueberries and truffle emulsion.
For main courses, the menu features long-line market fish with roasted bell pepper rouille and Cloudy Bay clams, Bostock Organic roasted chicken breast with spiced cashew and saffron, and seared Canter Valley duck breast with watercress emulsion and tamarillo. Premium cuts of New Zealand meat are also featured, including Hawkes Bay lamb rump and braised Pure South short rib. A refined grill section highlights Speckle Park eye fillet, handpicked Scotch fillet, and Southern Station MBS-7 Wagyu beef sirloin, all served with house-made sauces and mustards.
Spirit Of The Season
“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,” says Chef 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 Panesar’s decade-long journey from commis chef to Executive Chef has been defined by his dedication to transforming seasonal ingredients into refined, handcrafted dishes. His culinary style balances creativity with sustainability, blending local and global flavours with modern French techniques.
The menu is complemented by an extensive selection of dessert wines, ports, sherries, and cognacs, alongside signature desserts including lime meringue pie, strawberry tiramisu, and indulgent coffee, caramel, and chocolate cubes.
La Marée continues to offer Auckland’s most sophisticated waterfront dining experience, combining French-inspired techniques with premium New Zealand produce in the elegant surrounds of Sofitel Auckland Viaduct Harbour. The restaurant is open for lunch and dinner seven days a week, with reservations recommended.
