As the air cools, SkyCity ignites the season with DELISH - two months of indulgent dining, immersive events, and unforgettable gatherings.
From May through July, experience open-flame feasts, Matariki celebrations, exclusive one-night-only dining experiences, and chef collaborations, all designed to bring people together around the warmth of good food, great drinks, and shared moments.
A Chef's Story
Plates that shape the table
Every great table has them, the dishes no one photographs but everyone remembers. The ones that quietly hold the meal together, that draw the second scoop before the main is even finished.
This season, SkyCity's head chefs go back to those dishes. The sides that shaped the table and the unsung plates re-imagined for the season. Familiar flavours, elevated with care, available only for the season and the kind of food that brings the table together.
MASU | Unagi no kamameshi | Japanese Style Iron Pot Rice
By Head Chef Jun Bae
Tare‑marinated eel served warm and comforting, paired with ginger for depth and stamina, fresh NZ yuzu for brightness, and Mt Cook salmon ikura (roe) for a touch of texture and celebration. Built around the memory of grilled eel over warm rice on a cold day, it’s a dish designed to feel cosy and lasting.
Depot | Grilled Kahawai
By Head Chef Jack Stott
The leeks are first charcoal‑kissed, then slowly braised in dashi and miso until they’re silky and full of deep umami, served with tender coal‑grilled kahawai. Bright pickled daikon and a smooth miso coconut sauce tie everything together, creating a layered, Japanese‑inspired dish with a signature Depot twist.
Federal Delicatessen | Potato Croquettes
By Head Chef Megan Cruickshank
The smoked cheddar, mozzarella and onion croquettes come with chipotle mayo and house gravy, best paired with hot corned beef on rye, mustard and fed slaw. Inspired by croquettes made from leftover mash, it celebrates turning simple beginnings into something everyone reaches for. A warm, homestyle take on the classic deli sammie.
Metita | Pudini Niu | Coconut rice pudding with mango
By Head Chef Tommy Hope
Pudini Niu brings childhood treats together in one easy, layered spoonful. Coconut rice pudding sets a warm, familiar base, while chewy dried mango and dried lamington add that soft, sweet mix everyone remembers. Crushed pavlova gives a gentle crackle on top. A touch of sour coconut sherbet and a bright kalamansi sorbet cut through the sweetness, leaving the whole dish fresh, fun, and playful.
The Grill | Childhood Bites
By Head Chef Lesley Chandra
Some flavours just belong to everyone. Steak and cheese pie. Fish and chips.This menu takes those staples and turns them into a series of small bites. It’s a playful take on the Kiwi icons that have always had a place at the table.
Enjoy an Espresso Martini or two
This DELISH season, each restaurant is serving a classic espresso martini for $18 - and shaking things up with its own signature twist on the original. Think a Ferrero Rocher‑inspired number at Depot or a tiramisu‑leaning take at SkyBar.
Two reasons to linger a little longer, and the only question is which one to start with.
Events
Seasonal Menus at
MASU | $108pp | Available daily from 5PM
From chirashi nori tacos to robata grilled beef fillet and grilled king salmon, the Shomi menu takes you through the very best of MASU in one sitting. A chef-curated tasting experience, designed to be shared. Click here to book your table.
The Grill | $85pp | Available daily from 5PM
Start with Lesley's childhood snacks, followed by Mt Cook salmon with mandarin granita and slow-cooked beef cheek with black garlic. The Grill takes you from the sea to the land in one sitting. A chef-curated journey through refined NZ ingredients, designed to enjoy this season. Click here to book your table.
Metita | $100pp | Three Course Sharing Menu | Available 5–6pm, Tuesday to Thursday
From natural oysters and Pasifika oka to slow-braised lamb shanks and steamed snapper, Metita's seasonal menu takes you through the heart of the Pacific for an evening. A chef-curated journey of traditional island flavours re-imagined and designed to share this season. Click here to book your table.
$2.50 per hour to a max of $12.50 on weekends and a $12.50 flat rate for weekday evenings at The Civic car park. Find out more.