Seaweed Festival 2025: A Night to Remember

Tuesday, March 4th marked a truly special moment for us—our very first time participating in the Seaweed Festival, part of the Mountains to Sea Wellington programme. And what an unforgettable night it was.

The Seaweed Festival celebrates Aotearoa’s incredible underwater taonga—seaweed. With over 1,000 varieties growing in our waters, the majority of which are edible, seaweed is a nutritious, sustainable, and wildly underused resource. Packed with protein, fibre, iron, and other essential nutrients, it’s a true powerhouse from the sea.

Our dinner set out to showcase the magic of this ingredient while staying true to our kaupapa of using what’s available to us. Thanks to unpredictable weather (and a healthy respect for community foraging rules), we didn’t receive quite as much seaweed as we’d hoped—but our kitchen team absolutely made it work. Alicia crafted an epic three-course menu that had guests swooning.

The Menu: Inspired by the Sea

• Tamago Sando – sesame and sriracha egg salad on toasted sourdough, topped with sea lettuce salt and toasted sesame seeds
  
  
• Hoisin Roasted Duck – served in a wakame coconut lemongrass broth with toasted rice and a green bean salad
  
  
• Fried Marrow (vegetarian option) – in that same stunning broth, paired with toasted rice and green bean salad
  
  
• Sticky Pineapple Slice – with coconut butterscotch and chocolate
  
  

The salty, umami-packed starter had guests salivating, and set the tone for the rest of the night. The main course—whether you chose duck breast or crispy fried marrow—came swimming in a rich, aromatic broth that balanced savoury depth with bright acidity. Dessert was a sweet, sticky delight to round off an already dazzling meal.

The heart of the evening, though, was our collaboration with Alison from The Travelling Kitchen. Not only did she forage the seaweed used in our dishes, but she also joined us on the night to connect with our diners directly. Armed with tasting plates of seaweed, she visited every table, offering insights and stories that added a truly interactive and educational element to the experience. Her presence elevated the evening from a great dinner to an unforgettable event.

We served over 170 guests—a full house all night! Queues began forming as early as 5:30pm, with our queue vibes volunteer Will keeping energy high and smiles wide. Despite long waits for tables, service ran like clockwork, with walk-ins and bookings managed seamlessly. Compliments poured in all evening—for the food, the service, and the overall atmosphere. We were absolutely on form!

This dinner was a perfect example of what happens when community, creativity, and kaupapa come together. Collaborating with experts in areas we don’t usually touch allowed us to create a truly unique and memorable experience for our guests. We’re proud of the mahi, proud of the flavours, and proud to have taken part in such a meaningful celebration of our local environment.

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