Spring at Sofitel Auckland Viaduct Harbour brings a new wave of flavour to La Marée, the hotel’s elegant waterside restaurant. True to its name, meaning The Tide, La Marée has rolled out a bright spring and summer menu shaped by Executive Chef Maninder Singh Panesar, known affectionately as Chef Mani. His style blends French inspiration with sustainably sourced New Zealand ingredients and a real respect for what the warmer months offer.
The refreshed menu leans into fresh seafood, premium cuts and produce from close to home. Entrées spotlight the ocean with freshly shucked seasonal oysters from Te Kouma Bay, Te Matuku Bay and Clevedon Coast, served either with a rhubarb mignonette or crisped up tempura-style with lemon and garlic aioli. Pan-seared scallops with apple and turnip purée and bacon crumb sit alongside home-made lobster ravioli with seafood bisque and pistachio crumb. There’s also a clever take on a French classic with venison tartare paired with blueberries and truffle emulsion.
Mains continue the summery theme. Long line market fish with roasted bell pepper rouille and Cloudy Bay clams, Bostock Organic roasted chicken breast with spiced cashew and saffron, or seared Canter Valley duck breast with watercress emulsion and tamarillo. You’ll also find Hawkes Bay lamb rump and braised Pure South short rib on the menu, offering something hearty without losing the seasonal focus.
If you prefer the grill, you can look to Speckle Park eye fillet, handpicked Scotch fillet or a Southern Station MBS 7 Wagyu beef sirloin, served with house-made sauces and mustard.
“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 Mani. “Each dish reflects my belief that cooking with love and intention creates experiences that delight diners and resonates with the spirit of the season.”
Desserts round things out with a sweet flourish, from lime meringue pie to strawberry tiramisu and rich coffee, caramel and chocolate cubes. There’s also a generous list of dessert wines, ports, sherries and cognacs for those who like to finish slow.
The menu is a natural extension of Chef Mani’s own journey, which began a decade ago as a commis chef after completing his Diploma in Culinary Arts at NSIA in Auckland. Known for his balance of creativity and sustainability, he has built a reputation for turning seasonal ingredients into thoughtful, handcrafted dishes. His understanding of both local and global flavours, paired with modern techniques, comes through clearly in his work at La Marée. Beyond the food itself, he’s recognised as a mentor and hands-on leader, known for running a calm, efficient kitchen while constantly pushing flavour and presentation forward.
His approach is rooted in intention. As the chef puts it, he believes that cooking with love and reflecting one’s feelings in the dishes is essential, creating moments that celebrate both tradition and season.
Set within Sofitel Auckland’s luxe harbour-side surroundings, La Marée remains one of the city’s most polished dining spots. This new menu cements that reputation, bringing a seasonal spirit to the table with a distinctly French edge and a proudly New Zealand heart.