The Sugar Club
Photo: Simon Young
What makes it special?
The sunset, the city lights, the glory of the harbour: the top of the Sky Tower has the best view in Auckland (well, yes) and they give you a dining experience worthy of it.
Behind the scenes
Consider the langoustine: four crustacean tails, torched for a few moments but almost raw, curled under a big wafer of crispy horseradish, served with
a delightful ajo blanco sauce. It’s a very special dish and it signals a new determination at The Sugar Club. The nostalgia items on Peter Gordon’s original menu have gone and the focus is solidly on local provenance, still with his trademark fusion flavours, lightly cooked in the way that takes great skill. Hat tip to Neil Brazier. Special occasion coming up? Put this place on your list.
A favourite dish
Torched New Zealand langoustine with ajo blanco, horseradish crisp, grapes and fennel.
What it offers
Fixed-price meals / Pre-theatre specials / Degustation option / Dessert and cocktail specials after 9pm / Good for vegetarians / Free-range chicken and/or pork / Private room / Takes large groups / Bar / Craft beer selection / Free parking
Chef: Peter Gordon, executive chef; Neil Brazier, head chef