Hunter Gatherer Winter edition
Secret Mount location
12/13/14/18/19/20/26/27 June
6-course degustation + welcome drink / $125 pp
4-glass wine match / $55 pp

"It was a bold man that first ate an oyster.”

Jonathan Swift (1700)

For 90 percent of human history, hunter gatherers roamed the earth. Collecting native plants, pursuing wild animals and unlocking the power of fire, their lives were defined by an endless hunt for sustenance. 

Kitchen Takeover’s Hunter Gatherer edition is back. We will take you journey of 1.6 million years, this time exploring all the foraging fodder and hunting bounty that winter has to offer. From fish to fruit, plants to flesh, our six course menu will be a celebration of the season’s goodness and our local region’s rich and diverse food. 

We will create memorable plates of food where the main components are hunted or foraged, cooked by Masterchef Shane Yardley and foraged by expert Julia Sich. Each plate will tell a story about it’s origins and the local heroes who are dedicated to keeping traditional ways of sourcing food alive. Not for sustenance, but for the thrill. 

For all our vegans and vegetarians, we will be offering a plant-based degustation menu to run alongside our regular menu, taking full advantage of nature’s botanical treasures. 

Whilst the menu will be refined, it will feature brave new flavours and techniques you may never have experienced before. For those of you brave enough to venture into the wilderness, join us at a secret Mount location on 12/13/14/18/19/20/26/27 June.

Who is it for?

Wild at heart foodies on the hunt for a ‘big city’ style food adventure. Think the intimacy 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 fish, fruit, vegetables, seeds and meat. For all our vegans and vegetarians, we will be offering a plant-based degustation menu to run alongside our regular menu, taking full advantage of nature’s botanical treasures.

Who is cooking?

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. 

How does it work?

The set menu will be announced when you arrive. You will be seated in your bubbles on individual table whilst we are in the alert level 2. We hope to get back to communal dining when it is safe to do so. 

Where and when will it be?

A secret location in the Mount on 12/13/14/18/19/20/26/27 June. You will be emailed and texted one hour before the event with the location.

What did people think last time?

“The food was amazing! Combinations I’d never had that tasted so divine – and cooked with local foraged ingredients. The tastes were so balanced, vibrant and euphoric – it was some of the best food I’ve ever had. All in all 5 Stars easy and I’m booking in early so we make sure we don’t miss out on the next one. Great fun, great night, amazing food in an incredible experience.”

Karl Stevenson

 

“OH MY GOSH, it was wonderful. I’ve never had nitro-gas bubble out of my mouth after eating a dessert, made from apples and garden weeds, until this night! It was absolutely wowing! Please don’t sign up for the newsletter, and don’t go on the waiting list for the next pop up, because the less of you sign up, the more chance I have of getting in next time too!”

Natasha Lucas

Want a place at the table?

We have a few spaces available on Friday 26th June and Saturday 27th June. All other evenings are sold out.

‘Food has a way of transporting us back to the past.’

Hamaro Cantu, 2020

Nana’s Sunday roast with all the trimmings, rice bubble square, or the double-scoop hokey pokey ice cream dripping down your arm at the beach. There are some foods that just take you back to your childhood, don’t they? Food memories are some of the most stirring and nostalgic experiences we have. So what happens when you transform them into a fine-dining feast of next-level edible recollections?

Kitchen Takeover, Eat Your Memories, will take you on a taste tangling tour of our fans’ fondest foodie flashbacks. We’ve crowd-sourced ladlefuls of memories from our culinary customers and turned them into a six course delectable degustation, all with a touch of kitsch and a sprinkle of sophistication. 

During the course of October and November, we will bite into the best over multiple decades, reinventing Kiwi childhood classics into dishes so memorable they’ll transport you to another time and place. We will also be offering a mealtime experience in the day for the first time too, for all of you who like to set in for a long lunch. Who doesn’t?

Shane Yardley will be back in the kitchen cooking alongside new kid on the block Rob Forsman. Both have stacks of experience, holding Head Chef roles for some of the best in the business, including Simon Gault and Al Brown. 

What are the dates?

Get out your diaries the dates are below.

Lunch, 12-3pm:

Monday 26th October, Sunday 1st & Sunday 15th November

Dinner, 7-10pm:

Thursday 22nd, Saturday 24th, Sunday 25th October, Thursday 29th, Saturday 31st October

Thursday 5th, Saturday 7th, Thursday 12th, Saturday 14th November

How do I get my hands on tickets?

Buckle up and join us at a secret location for the toothsome time machine ride of your life. Our tickets will go on sale on Sunday 6th September. Register NOW and you’ll be the first to know when tickets go on sale, 24 hours before the general public.

Who is it for?

Wild-at-heart foodies on the hunt for a ‘big city’ style food adventure. Think the intimacy 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, sugar. If this isn’t your bag, or you have dietary requirements, try our plant-based alternative menu on the night which covers all the bases.

Who is cooking?

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 new kid on the block Rob Forsman. After seven years as Al Brown’s Head Chef, he knows a thing or two about cooking. 

How does it work?

The set menu will be announced when you arrive. Traditionally diners sit on long tables so they get to meet their undiscovered foodie friends but this will be dependent on COVID level requirements.

Where and when will it be?

A secret location in Tauranga. You will be messaged one hour before the event. It will be within a five minute drive of the CBD.

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.

What is the cost?

A 6 course degustation dining ticket is $125 per person plus a small booking fee. You can also add a four glass wine match for $55. A full bar is available if you would prefer to buy drinks on the night.  

Questions?

Get in touch with Founder and Foodie, Stacey Jones at Kitchen Takeover on 022 369 8334.