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LILLIUS

@lillius_nz

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Wednesday to Friday Dinner ~ Saturday & Sunday Lunch & Dinner
~ A la Carte or Set Menus changing monthly ~

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Amazing photography from our scale-to-tail event last Wednesday by @thatgreenolive by @lillius_nz

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2 days ago

Just like a great wine, our butter isn’t ready by time it’s ready by flavour.
Patience, fermentation and time create something far greater than simply following a clock.
It’s ready when the flavour tells us it is. taken in Lilius Restaurant by @lillius_nz

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a month ago

A big thank you to Sue for the beautiful produce and the inspiration.

We’ve created a dish that celebrates your incredible taro, while also giving a little love to a seriously underrated cut of lamb.

Confit Lamb Tongue, Taro & Vadouvan

Slow-cooked lamb tongue, finished over the BBQ for a touch of smoke and char, served with braised taro leaves and a Vadouvan sauce.

Alongside it, a crispy taro cracker topped with lamb tartare and tomato kasundi.

Bold, earthy, smoky and seriously good.

Available for a limited time at Lillius. taken in Lilius Restaurant by @lillius_nz

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a month ago

Scale-to-tail

A whole fish celebration of New Zealand seafood.

Join us at Lillius for a five-course experience inspired by our scale-to-tail philosophy. Celebrating the whole fish and making the most of every part.

Expect pristine New Zealand seafood, exceptional shellfish and native seaweeds, brought together through thoughtful, refined cooking.

A celebration of our coastal bounty.
Considered. Sustainable. Uncompromising.

5 COURSES $150PP
Wednesday 7 October
Beverage pairing $85PP
Bookings via out website or bio
Www.lillius.co.nz taken in Lilius Restaurant by @lillius_nz

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a month ago

One of our current favourites on the tasting menu.

Kūmara cooked slowly in the earth until deeply sweet and earthy, paired with toasted hemp, crisp chicken skin and cured egg yolk.

Finished with a sauce made from smoked yeast rich, savoury and deeply umami.

A dish built around familiar New Zealand ingredients, treated with a little Lillius magic. taken in Lilius Restaurant by @lillius_nz

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a month ago

We would like to thank @cuisinemagazine for awarding us 2hats for the 8th consecutive year which is a great achievement!! This wouldn't be possible without the help of our incredible team present and past. We thank you for your hard work and dedication to our industry and we would not be where we are without you today!! by @lillius_nz

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2 months ago

We’re honoured to be included in the inaugural Michelin Guide for New Zealand.

Our sincere thanks to our team, our growers, producers and suppliers, and to every guest who has shared our table. Your support makes what we do possible.

Congratulations to all of the restaurants recognised in this inaugural guide. We’re proud to be part of such an exciting moment for New Zealand hospitality and grateful for this recognition. #michelinguide by @lillius_nz

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4 months ago

Join us for an evening celebrating the timeless pairing of beef and Bordeaux on the 11th of July.

Enjoy four courses featuring the best of Matangi's aged beef, alongside a curated pairing of wines from the Bordeaux region of France.

4-course Beef & Bordeaux menu is $200pp including matching wines.

Non-alcoholic beverage match also available.

We cannot cater to vegetarians/vegans for this event. Please get in touch if you have any allergies before booking, to ensure if we can cater for these.

Www.lillius.co.nz

Vouchers not accepted for this event. by @lillius_nz

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4 months ago

A recent wave of nostalgia had me yearning for the Lillius @lillius_nz X Sturgeon Valley @sturgeonvalleynz Caviar Progression Dinner earlier this month. After bubbles on arrival, we were guided through a five course extravaganza by Chef Fraser. I’m no stranger to the edible works of art served at Lillius, but each dish truly showcased the Classic and Signature varieties of SV Caviar. Personal highlights were the Kingfish (smothered with caviar - a glorious sight), Scampi, Matangi Beef (especially the tartare, which featured grilled caviar and in turn, very unique smoky notes) and Caviar Ice Cream. It’s hard to believe we devoured 75g of Caviar, and even harder to believe just how consistently brilliant both Lillius and SV are at their respective crafts. taken in Lilius Restaurant by @lillius_nz

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4 months ago

Moments from the Caviar Progression Dinner - a collaboration between @sturgeonvalleynz and @lillius_nz. This was a night I absolutely loved shooting - there were so many beautiful moments to capture. It was inspiring to watch each dish come together and leave the pass - the flavours, techniques and temperatures; each dish producing a totally unique experience of caviar.

What surprised me the most was the beef course - served alongside morel mushroom, Jerusalem artichoke and a tartare tartlet, adorned with the most amazing smoked caviar. The texture and flavour of the smoked caviar was unreal!

The evening was supported by @cuisinemagazine and @antipodes_water ✨ taken in Auckland, New Zealand by @lillius_nz

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4 months ago

For one night, caviar was the focus at @lillius_nz. Across five courses, @sturgeonvalleynz caviar was explored in different forms, temperatures and flavour combinations - each one entirely unique and so impressive.

As the photographer I was lucky enough to try these dishes, and was amazed how the taste of the caviar could change and complement the components of each dish. The smoked caviar with @matangi_nz beef, tartare and morel mushroom was incredible - the texture reminded me of a silky cured egg yolk and the flavour was amazing. The yam and white chocolate dessert surprised me the most - unreal.

Here is just a tiny glimpse, expect to see more photos from the night!

Supported by @antipodes_water and @cuisinemagazine taken in Lilius Restaurant by @lillius_nz

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4 months ago

90s Bangers is coming in hot.

One night only with chef Lesley Chandra!!

A throwback collaboration celebrating the flavours, nostalgia, and unapologetic excess of the 90s, reimagined through a seriously modern lens.

Expect iconic references, playful dishes, bold technique, and of course 90's bangers on the Playlist.

Tuesday the 23rd of June
$220pp 20 course snack menu
$105 beverage pairing

This is a full-volume throwback
Limited seats available.

Bookings via our website. by @lillius_nz

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5 months ago