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Nic Watt

@nicwattchef

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Executive Chef | Luxury Resorts | MICHELIN Key Properties | Seafood, Fire & Produce-Led Cooking | Pre-Opening
🍣 @masurestaurant
🌮 @inca_nz

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Hola INCA Lovers!

We are thrilled to be recognised again within the prestigious Denizen Best of 2025. Thank you @denizenmagazine.

Massive thank you to all our loyal customers and supporters.

To the INCA team, who tirelessly drive to provide you the very best of INCA hospitality 🍣 🥟 🌮 🥗 by @nicwattchef

“Why I Became a Chef: A Life in Moments”

They say a picture says a thousand words.

But sometimes, it’s a collection of moments, tied together by memory, flavor, feeling.

People often ask why I became a chef or how nearly two decades overseas shaped my career. The truth is, it’s not just one reason. It’s a lifetime of experiences.

I’ve always been an intrepid traveler, with salt on my skin and curiosity in my bones. The ocean has always called me, not just for its beauty, but for the bounty it offers.
What’s guided me most is simple:
Family, friends & food.
Culture, cuisine & cooking.
Bounty, beauty & bold moves.

Here’s my story in snapshots:
1. The journeyman — always learning, always moving.

2. Two of the best things in my life 👦🏼👧🏼 — my why.

3. Forever protected 🦸🏻‍♀️ — a quiet strength.

4. Sunrise beach walks 🐾 — routine, grounding, sacred.

5. The favourite child 🐶 — no argument.

6. Being a chef is performance — passion, timing, rhythm.

7. Plating is art — private catering 🍽️

8. Years in Japan — craft, discipline, reverence. 🇯🇵

9. Restaurateur life — more than cooking, its vision and grit.

10. Explorer of new places — a forever traveler. 🗺️

11. The ocean is home — familiar waters, lifelong connection. 🌊

12. Waterfalls, hikes, chasing dreams — and catching a few. 💫

13. Best mates — the kind that feel like family. 💙

14. Youthful beginnings — before the world opened up. 🛫

15. Still a skater 🤙🏼 — old habits, good ones.

16. Raw scallops — before sushi was cool 🍣.

17. Mermaids & beautiful things 🧜🏼‍♀️ — because wonder matters.

18. Sooo true 🌞 — the light’s always there 💫 by @nicwattchef

I am so grateful for Masu and our team be awarded a hat at tonight’s Cuisine Good Food Awards.

Thank you to everyone for all your support and to all our hardworking team for their commitment to our restaurant and passion for Japanese craft. by @nicwattchef

🥂

Make the most of the long weekend at INCA!

Your Saturday and Sunday plans are sorted with our sensational Bottomless Brunch, serving up a feast of bold flavours and endless good vibes.

Think fresh scallops, vibrant Rio Salmon Crudo, our irresistible KFC Bao Buns, Tiger Prawn Salad and plenty more to tempt your taste buds.

Pair it all with flowing Prosecco, frozen margaritas or ice-cold beers, and settle in for a weekend worth celebrating. 🍹✨

We’re open for Bottomless Brunch this long weekend, Saturday and Sunday!

Gather your crew, bring your appetite and let us take care of the rest.

Book your table now! 🍾 by @nicwattchef

Bottomless Brunch $78 per person.

If the pictures have you wanting.... scroll to the 4th image to see the menu.

Make Saturday and Sundays the best days of the week at INCA.

We’ve given INCA’s famous Bottomless Brunch a seasonal freshen-up, and we think you’ll agree… it’s now quite sensational.

Scallops in the shell, Rio Salmon Crudo, KFC Bao Buns, Tiger Prawn salad… and that’s just the beginning.

All served alongside Prosecco, frozen margaritas, or an ice-cold beer… or two. 😉

Your weekend plans just sorted themselves.

Book your table and come hungry. by @nicwattchef

Saturday and Sundays just got a whole lot better. 🍾

We’ve given INCA’s famous Bottomless Brunch a seasonal freshen-up, and we think you’ll agree… it’s now quite sensational.

Scallops in the shell, Rio Salmon Crudo, KFC Bao Buns, Tiger Prawn salad… and that’s just the beginning.

All served alongside Prosecco, frozen margaritas, or an ice-cold beer… or two. 😉

Your weekend plans just sorted themselves.

Book your table and come hungry. by @nicwattchef

Let us do the cooking for you at INCA. ✨

This weekend, kick back and let the vibrant atmosphere, bold flavours and attentive service at INCA Ponsonby take the lead.

All you need to do is gather your favourite people, settle in and enjoy.

Time to make that booking. 🍸🌶️ by @nicwattchef

Join us at our kotatsu table for an intimate omakase experience every Thursday personally hosted by Nic Watt.

Start with a hokkaido scallop nori tartlet wagyu beef tataki, followed by sashimi, scampi tempura and robata-grilled crown duck, with a pistachio and burnt honey baked alaska to finish.

Each course, one after the next, all showcasing the season through MASU's precision, technique and storytelling.

Our first session is next Thursday 8 October, and we'd love to have you join us.

$188 per person, including a cocktail on arrival. 6.30pm.

R18. Drink Responsibly. by @nicwattchef

🍶 ONE NIGHT - FOUR SAKES

ARRIVAL SNACK & FOUR COURSE DINNER

A TABLE WORTH SAVOURING

Some evenings are made for lingering.

For discovering something you’ve never tasted before. For letting the sake pour slowly, the conversation linger, and the night unfold one course at a time.

On October 13, INCA welcomes Zenkuro from Queenstown, New Zealand’s only sake brewery, for an intimate evening of sake, food and storytelling with Head Brewer Dave Joll joining us in person.

Chef Nic Watt has created a four-course dinner designed to seduce the palate, paired with four exceptional

New Zealand sakes.

And these aren’t ordinary pours.

🍶 TEN Junmai Daiginjo Gold Medal winner at the 2026 Tokyo Sake Challenge with just 100 bottles ever produced.

🍋 Yuzu SakeBright, delicate and irresistible, transformed into a special cocktail just for the evening.

🍶 Nama Nigori Freshly pressed, full strength and unpasteurised.

Brewed exclusively for this dinner.

You won’t find this one waiting for you on another night.

Throughout the evening, Dave will take you behind the bottle, sharing the craft, stories and secrets of New Zealand sake, and what makes each pour so distinctive.

And then there’s the setting...

Just 14 guests per sitting.

A small table. Rare sake. Four courses. One unforgettable evening.

October 13th
5:30pm Limited seats left
7:45pm SOLD OUT
$128 per person

Arrival snack & four-course food and sake-matched dinner.

Only 14 seats at each sitting.

So don’t wait until you’re scrolling through the photos the next day, wishing you were there.

Come taste what happens when great food, rare sake and good company meet at the same table.

Your seat is waiting. Grab one of the last few seats. Book online via our website. by @nicwattchef

Bbq scallops in shell | citrus Peruvian brown butter, yuzu & aji amarillo.

We cook the scallop in the shell to allow the roasted shell flavours to bind with the butter as it’s browning. This adds another level of umami to the dish. Its essence is scallop, with bright fresh citrus, and toasted notes.

Hot off the bbq at INCA. by @nicwattchef

Grande Sashimi and Ceviche Platter.

We will let the the images tell the story. by @nicwattchef

They say you eat with your eyes first.

We couldn’t agree more and we think these new menu additions look just as good as they taste. 👀🔥

🐚 BBQ Scallops in the shell, citrus Peruvian brown butter & yuzu.

🐟 Mt Cook Salmon Crudo, passionfruit & lime, sweet potato & wasabi peas.

🦀 Red Crab & Port Dumplings, sesame black vinegar, fragrant herb oil & la yu.

And for those with an eagle eye… yes, that’s our Korean Fried Chicken Bao Buns making an appearance in the background.

INCA’s new menu is live and ready. Come see (and taste) it for yourself. by @nicwattchef