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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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🍷 Onde comer e beber (bem!) em Auckland? 🍝 Se tem uma coisa que Auckland faz bem, é oferecer boas experiências gastronômicas! Separei 7 restaurantes que já visitei, revisitei e continuo frequentando. De lugares mais descontraídos a experiências gastronômicas mais elaboradas, tem um pouco de tudo! Arrasta para o lado e confere minhas recomendações. 👉🏻 . . . 📍 Auckland, Nova Zelândia 🇳🇿
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🐟 Scale to Tail at @lillius_nz - an awesome night celebrating NZ seafood and all the creative and delicious ways it can be prepared, with a focus on making use of every part. It was really inspiring to try such a variety of seafood, shellfish and seaweed - even scales which were used to make the most amazing sauces. The tonnato sauce on the swordfish dish was a real highlight! I loved capturing the dishes and the evening, and of course sitting down to enjoying the degustation. Here is what we had: Kaipara oyster, kosho mignonette Tartlet Seaweed custard, crab Pāua, taro, vadouvan Bluefin tuna, tomato, horseradish West Coast whitebait, bait fish, caviar Frankenfish Swordfish, tonnato, nduja, squid Plum soufflé Thanks @lillius_nz for such a memorable night 🐟
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Cringe presents… ASK AN EXPERT #19: Michael Meredith @mmeredith27, owner and executive chef of @mrmorrisnz and @metita.akl Mr Morris is a restaurant for a special occasion, the service and food delivered with a fine-dining precision, despite a less formal setting (it safely sits in that elusive “smart” category). Its attention to the finer things in life makes sense when you find out its owner and head chef is Michael Meredith, who you might know from being the founding head chef at The Grove and, of course, his own restaurant Merediths. We’re big fans of the food at both Mr Morris and Michael’s more Pacific-focused restaurant, Metita - especially the flavour-packed snacks. This week, Sam @_sam_low_ asks Michael Meredith where he’d go for a fine-dining meal, his favourite coffee spot, and more. Michael recommends: Restaurants: @lillius_nz, @aarth_restaurant, @thegrillauckland , @bar_magda, @depoteatery, @ragtag_nz Bars: @caretaker.nz, @truthordarebar Cafes: @churbae.akl, @beabeas.bakery 💙💙💙 If you want to be up-to-date with everything happening in Auckland, including food news of course, sign up to our free weekly newsletter at cringe.nz
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Huge congrats to everyone who received a hat, special award and who were recognised as a Cuisine destination!🥂 The energy in the room on Monday was amazing - celebrating with many of the talented and hard working people behind our best restaurants. I really love how our restaurant scene feels collaborative, supportive and uplifting rather than competitive - and this really was apparent on Monday night. I’ve been lucky enough to photograph and work with many of these award-winning restaurants, so I’ve shared just a few images of their food here❤️ I love my job and it’s such a privilege to be connected with the people who drive our restaurant scene!!📸
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Début de voyage à Auckland 2025 @lillius_nz
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Doing what I love - turning my passion for food into my job! This year has been a very good year of eating so far. As we’ve somehow passed the middle of the year, here are some particularly memorable dining experiences for 2026 so far (in no particular order)…👉 Enjoying an incredible tasting menu, basking in mountain views and sipping wines as the sky changed from day to night 📍 The Chef’s Table at Blue Duck Station, Whakahoro, NZ @thechefstableatblueduck @blue_duck_station @jack_cashmore Moving through rooms and courses, as Chinese inspired childhood comforts presented themselves with refined French technique📍Kindling, Jakarta, Indonesia @kindlingjkt @valliannn Loooong lunching with the most beautiful selection of Brown Brothers wines, enjoying inventive uses of various parts of animal and plant alongside my twin @brookeemilymoore 📍Brown Brothers, Milawa, Australia @brownbrothers @bodeeprice @milawagourmet Eating my photographer’s plates in the staff room in between shots at Sturgeon Valley Caviar x Lillius collab - completely wowed by just how caviar can transform through different applications 📍Lillius, Auckland, NZ @lillius_nz @sturgeonvalleynz Basking in sunshine and blue - blue sky and the blue Cape Kidnappers in the near distance - while shooting and enjoying a menu to reflect the four distinct elements of Elephant Hill’s vineyard terroirs 📍Elephant Hill, Hawkes Bay, NZ @elephanthill @conor.mertens @cuisinemagazine Cooking alongside @mmeredith27 and the amazing Mr Morris team, serving a degustation menu all about truffle. This was a huge pinch-me moment right from the planning, truffle hunting with @georgestruffles and of course to cooking on the night (and stuffing my face with the spare portions afterwards). What a pleasure to have my friend @allymacfarlane there to capture it too 📍Mr Morris, Auckland, NZ @mrmorrisnz Shooting, eating, drinking and laughing through Rothko x Tala collab - a marriage of Filipino and Samoan cuisine 📍 Rothko, Matakana, NZ @rothkorestaurant.nz @tala_nzl @neilsapitula @henryonesemo An unexpectedly good cosy pie + Brown Brothers Prosecco at our new local cinema!! Can’t beat a pie night 📍Starlight Cinema, T
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🍽️ 😋 👭 🥂 Stay pretty, stay happyy 🤩 Love this place🌃 Bar seats always come with a little surprise😝 📸
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June was absolutely out of this world. I think we are still digesting the past few weeks and haven’t yet caught up on any sleep… 2. Fabio created a tasty and rich oyster mushroom and mole negro dish, which ended up being incorporated into the menu for our 3 year birthday event in July. 3. Testing out the chilli mezcal concoction that Fabio has been infusing and resting for almost a year. Hot damn, it’s good. We can’t wait to share this with you. 4. A delicious sunny Sunday lunch at @eatupbeasty 5. Tiffany had the privilege to teach a Pilates class for @audi_nz at the dreamy @glasshouse.nz, organised by her team at @fashionquarterly, to launch the new AUDI Q3 SUV 6. Fabio went to the new neighbourhood local @den_ramenbar three times in one week (Tiffany went twice). Congrats @_kazsuzuki and team! 7. We spoke about some of our K road recs on @thespinofftv. Thank you for asking us to be featured, @charlotteteinuwai! 🫶🏼 8. Loved this version of deviled eggs with truffles at @onslow.nz @glen_file 9. It’s raining men at @aklcabaretfest with the girls from @caluzzicabaret @missgeenax 10. Last week, Tiffany and Fabio exchanged wedding rings in front of Tiffany’s family and their closest lifelong friends. Photo @beccychurchill 11. This was followed by a family dinner at @lillius_nz where they had their first date 12 - 15. On 30th June (Tiffany & Fabio’s 5 year anniversary), Tempero was awarded a Bib Gourmand at the inaugural @michelinguide ceremony in Aotearoa!!! We are honoured and proud of this accomplishment and it is our motivation to keep up the standard and consistency 16. These paua and kingfish caviar tartlets by @providencela @cimarustila at the event were just too good… 17. A dream come true to see Tempero in the MICHELIN guide 🙏🏼 18. In awe to be one of 35 in Aotearoa and one of 13 in Auckland to receive a Bib Gourmand. Congratulations to all who were recognised in the guide this year. 19. Putting the red plaque up on the wall. 20. And it’s because of you - our diners - who made this all possible. The Bib Gourmand achievement belongs to you as much as it does to Tempero. Forever thankful for you all and we won’t ever judge if you do lick the plate. 💙
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Round 6 of eating everything under the sun 🌞 #june
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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.
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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 ✨
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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
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