Celebrate the Year of the Horse at Onemata
Celebrate the Year of the Horse at Onemata with an elevated Lunar New Year menu and dining experience that honours tradition and flavour, in partnership with Lee Kum Kee.
Available from 2–28 February, the six-course evening tasting menu curated by Executive Chef Brent Martin showcases premium seasonal ingredients and authentic Asian sauces from Lee Kum Kee. Inventive dishes include braised pāua with chilli crème on fry bread and a modern take on prosperity salad, celebrating bold flavours, texture and tradition.
Named New Zealand Hotel Restaurant of the Year 2025, Onemata offers a refined yet celebratory culinary journey that fuses local produce with global inspiration. Lee Kum Kee’s extensive range of sauces — including many gluten-free options accredited by Coeliac New Zealand — helps bring authentic Cantonese flavours to the dining experience.
On Monday 16 February, the evening will be further elevated with a vibrant lion dance performance, welcoming the Year of the Horse and bringing prosperity, good fortune and festive energy to Auckland. An elegant celebration of culture, cuisine and connection, designed to be shared. Seating is available from 5:30pm. Take a sneak peek at the menu below....
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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.