Chef Rex Morgan and SO/ Auckland are bringing iconic Wellington restaurant, Citron, back to life and to the Auckland CBD for a three-day pop-up.
The Citron by Rex Morgan x SO/ Auckland Takeover is for dinner sittings from 25-27 September, at the hotel’s 15th-floor restaurant, Harbour Society.
This immersive takeover sees Chef Rex Morgan return to the kitchen, with a menu that combines his culinary legacy and SO/ Auckland’s wood-fired techniques.
An à-la-carte menu is the centrepiece of the takeover, with a full array of snacks and starters, mains, desserts and cheese selections. Each dish is a nod to Chef Rex Morgan’s career—many of them are direct revivals of Citron classics.
The Maple Smoked Duck, an entrée, is of particular note. “The Maple Smoked Duck was on the first menu we designed for Citron, on the very first day Citron was ever open,” says Chef Morgan.
The Horopito and Mint Lamb Rack is also an anticipated main. “It’s close to my heart. Māori flavours were a new thing back in those days,” he notes. “It’s exciting to be coming back to that feeling.”
These join dishes like sweet pea panna cotta, confit fennel bulbs with corn mousseline, grilled Denver venison leg with marinated dates, pot-roast chicken with chorizo, Caesar soup shots, and smoked kahawai croquettes.
First Degustation In Wellington
A six-course ‘Trust the Chef’ menu is also available with wine matches. This too references Citron’s legacy. “We were the first to offer degustation dining in Wellington when we opened—it put us on the map.”
“We’re excited for the collaboration with SO/, to revive our restaurant and revisit the dishes that made the restaurant what it was. There’ll be lots of dishes, plenty of flavours!”
“The restaurant was the best fun I’d had in years—this takeover brings back a real nostalgia that goes back a good 25 years” shares Chef Rex Morgan.
Describing the philosophy of the plates, Chef Morgan notes “we always understate and over deliver. The dish may look simple on the menu, but when you see it, it’s prettier than you imagined.”
Innovative Partners
A love for local, sustainable produce and suppliers binds SO/ Auckland and Chef Rex Morgan. “We were using sustainable ingredients back then,” Chef Morgan notes on Citron’s opening 25 years ago. “It was great to showcase distinctive suppliers.”
“It’s exciting to partner with innovators. When I knew I was going to work with SO/, it was an instant yes to the collaboration! The professionalism of the team really drew me and hopefully the flavours here will take people on a nice, comfortable journey of flavours from my past! ”
It’s shared by SO/ Auckland’s Director of Culinary and Food & Beverage, Chef Roy Giam. “It’s exciting to work with someone who brought a new way of enjoying cuisine to New Zealand. It inspires us still to this day, and you’ll see this in the menu we co-created.”
The event runs for dinner from 6-9pm, 25–27 September 2025.