Gochu

Nestled a stone's throw from the Auckland's iconic ferry building, Gochu is fast becoming a beacon of culinary innovation in the city's dining scene.

Within this sleek and vibrant dining room, guests embark on a culinary adventure that reimagines Korean cuisine in bold and exciting ways where they surrender to the artistry of the chefs with the exceptional 'Leave It to the Chef' gastronomic journey.

At Gochu, each dish is a meticulously crafted masterpiece, showcasing the finest seasonal ingredients sourced from local purveyors. Begin your culinary odyssey with the melt-in-the-mouth pork belly ssam, complemented by a refreshing and tangy leek kimchi.

For a lighter indulgence, the cured kingfish is a symphony of flavours, artfully paired with an apple and anchovy commsomé and crispy seaweed. Fried chicken sliders, a playful Korean take on a classic, are adorned with a gochu mayo and Korean pickled cucumber.

As you delve into the main courses, you will revel in the charred chicken, slathered in a tantalising gochujang sauce and crowned with melted comté cheese and a delectable leek sauce. No Korean culinary experience is complete without the ubiquitous gochu salad. Here, a crisp cos lettuce base serves as a foundation for crunchy Asian pear, sweet apple, and a zesty shallot dressing.

Conclude your meal on a sweet note with the matcha cream donuts, sweet and pillowy and topped with white chocolate royce.