AN EDIBLE EXHIBITION

Discover New Zealand’s delicious history

5* Secret Supper Experience

“I cannot tell you where I was, and I can’t tell you what I ate. What I can tell you is that at one point I declared to my table mates; “If I wasn’t in a public place, right now, I’d lick the plate.” Debbie Griffiths, Stuff Journalist

The downside of restaurants is that they offer the ‘same dinner, different day’. The decor, the chef, the style – they all remain the same. Kitchen Takeover is on a mission to change that. Our formidable and innovative dining concept, delivers a series of immersive pop-up restaurants in secret locations throughout the Bay of Plenty.  

“I cannot tell you where I was, and I can’t tell you what I ate. What I can tell you is that at one point I declared to my table mates;” wasn’t in a public place, right now, I’d lick the plate.” Debbie Griffiths, Stuff Journalist

The downside of restaurants is that they offer the ‘same dinner, different day’. The decor, the chef, the style – they all remain the same. Kitchen Takeover is on a mission to change that. Our formidable and innovative dining concept, delivers a series of immersive pop-up restaurants in secret locations throughout the Bay of Plenty.  

 

5* Secret Supper Experience

How it Works

1

BUY

A dining ticket to our secret supper event which is forever changing 

2

DISCOVER

We text you the secret location 2 hours prior by text and email

3

DINE

Enjoy an immersive degustation dinner at your own table or communally

How it Works

1

BUY

A dining ticket to our secret supper event which is forever changing 

2

DISCOVER

We text you the secret location 2 hours prior by text and email

3

DINE

Enjoy an immersive degustation dinner at your own table or communally

PLATEFULS of 5* Reviews

" I cannot tell you where I was, and I can't tell you what I ate. What I can tell you is that at one point I declared to my table mates;"If I wasn't in a public place, right now, I'd lick the plate."
Debbie Griffiths, Stuff Journalist
" This was the most amazing experience. The food was sooooo good I cannot even begin to describe in words as well as the flavours and the presentation. Sign me up for the next one!"
Kim Raubenheimer
​"Kitchen Takeover made me feel like I was living in Melbourne, or Wellington or even New York. Like a glorious local secret, with the added advantage of getting to meet lovely, like-minded folks."
Rosie Dawson Hewes
​"This was an incredible taste sensation, perfect food, perfect setting and perfect company.  I can't wait for the next one! Somehow i think it's going to be tough to get a seat next time around."
Kirstin Mead

THE EDIBLE EXHIBITION

February - April 2022 Secret Tauranga Location 7-10pm 6 courses + cocktail - $149pp

Discover New Zealand’s delicious history

There was a time when meat and three was all that was on the menu. Food was fuel and meals were pit stops. Cut to 2022, and steak and eggs has been gazumped by 90-day aged wagyu and boiled cabbage cooked till it’s grey is a thing of the past. When did we become such an adventurous bunch of foodies, accustomed to platefuls of food that circumnavigate the globe all in one bite? It hasn’t always been this way. 

For Kitchen Takeover’s next secret supper, we have delved into the history books, interviewing platefuls of food writers and chefs to find the answers to this question. On 19th February to 2nd April, The Edible Exhibition will dig into New Zealand’s delicious culinary history, from the nifty fifties, via the swinging sixties, headfirst into the disco seventies and beyond. We will uncover the stories of the people, produce and places that were instrumental in changing the way we now cook and dine.  

Culinary experts Shane Yardley and Rob Forsman, who have head cheffed for Simon Gault and Al Brown to name a few, will design a menu that puts the reinvention into retro. Each dish will represent a mouthwatering moment in time that has led us to where we are today. The six-course degustation of edible exhibits will be good enough to eat – and so we shall! 

The twentieth century brought us a huge new range of culinary delights, so, it’s only fitting that we are offering a diverse menu with the following options:

Gluten free

Plant Based

Dairy free

Vegetarian

No fish 

Pescatarian

Nut allergy – please specify the types of nuts.

No red meat

Tickets cost $149pp (plus a small booking fee) and include six courses plus a welcome cocktail or mocktail. There is also the option for a four-glass wine match ($49). 

What are the dates and times?

Dinner 7-10pm:

Saturday 19th February

Thursday 24th/Friday 25th/Saturday 26th Feb

Thursday 3rd/Saturday 5th March

Thursday 10th/Friday 11th/Saturday 12th March

Thursday 17th/Friday 18th/Saturday 19th March

Thursday 24th/Friday 25th/Saturday 26th March

Thursday 31st March/Friday 1st/Saturday 2nd April

How much?

Tickets cost $149pp and include six courses plus a welcome cocktail or mocktail. There is also the option for a four-glass wine match ($49). 

Do I need to be vaccinated to attend this event?

Yes, we will require attendees to be vaccinated in the new traffic light system. Please note, we do understand that not everyone can or wants to be vaccinated. There is no judgment or discrimination from us around this. It is simply a business necessity to allow us to continue to operate.

Who is it for?

Wild-at-heart foodies on the hunt for a ‘big city’ style food adventure. Think the secrecy of an East London supper club mixed with the gastronomy of a top Melbourne laneway eatery and the creativity of a Copenhagen restaurant.

What will you eat?

On your plate will be all the classic foods – meat, fish, dairy and sugar. We have the following dietary requirements as follows but cannot cover for other specific requirements.

Gluten free

Plant Based

Dairy free

Vegetarian

No fish

Pescatarian

Nut allergy – please specify the types of nuts.

No red meat

Who is designing the mouthwatering menu?

Shane Yardley is a chef with platefuls of experience. Having spent the first part of his career training in some of the world’s most renowned restaurants including the Sanderson and Bistro Largo, he did a long stint as Simon Gault’s right hand man. He has now returned to the fold as a tutor at Toi Ohomai teaching the next generation how to cook like a pro. Career highlights include Head Chef of Euro, Fish, and a guest judge on Masterchef. You’re in for a treat. Alongside him will be Kitchen Takeover’s Rob Forsman. After seven years as Al Brown’s Head Chef, he knows a thing or two about cooking. 

How does it work?

The location is revealed two hours prior by text and email. The secret location in Tauranga. The set menu will be announced when you arrive. You can choose to be seated communally to meet your undiscovered foodie friends or on your own table.  

Where and when will it be?

A secret location in Tauranga.

What happens if the event is unable to go ahead due to COVID-19?

We will postpone it to a later date. If you are unable to make this date we will offer an alternative date or a refund.

Do I need to be vaccinated to attend this event?

Yes, we will require attendees to be vaccinated in the new traffic light system. You may be asked to show proof of this. Is it not yet clear if showing a negative test result will be accepted. We will clarify all the regulations around the traffic light system as soon as the government provides more information. Please note, we do understand that not everyone can or wants to be vaccinated. There is no judgment or discrimination from us around this. it is simply a business necessity to allow us to continue to operate.

Past Pop Ups

From hunter gather to modern Maori, Middle Eastern to Caribbean, we never sit still and are constantly reinventing our secret supper experience.

Fancy a Bite?

Sign up to our newsletter to be the first to know when we pop up, wherever that may be…