This four-hour evening is a feast of knowledge as well as divine seasonal kai (cuisine) within our forest Pā (sanctuary), its tawa trees and crackling bonfires.

Kai horotai (morsels) welcome guests with seasonal favourites that may include crispy pork and candied apple encased in kawakawa leaves, pāua (abalone), pickled pikopiko (native fern frond), smoked fish, ika mata (ceviche) and chilled kawakawa tea.

Within the forest-formed amphitheatre attention shifts to stories relayed through haka, song and drama, before torch light guides manuhiri (guests) to an al fresco dining space with three-course feast.

The famous hāngī shares a table with Māori fusion dishes developed and curated by celebrated Māori chefs, prepared by our own ringawera (hot hands). We serve dinner al fresco on warmer nights and in our wharekai (dining room) if the weather is inclement.

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