The highly anticipated Gala Dinner promises to be a culinary extravaganza that will delight the senses of wine enthusiasts and connoisseurs alike. Taking place at the elegant Onemata restaurant, nestled within the renowned Park Hyatt, we invite you to attend the dinner and sit amongst winemakers from around the world.

The menu, masterfully crafted by renowned Chef Rob Hope-Ede, will showcase a delectable five-course feast, each course expertly paired with exquisite wines. 

From tantalising appetisers to sumptuous main courses and decadent desserts, the Gala Dinner will take you on an unforgettable gastronomic journey.

As the evening unfolds, the harmonious fusion of exquisite flavours and fine wines will create an ambiance of sophistication and celebration, making it an event to be cherished by all attendees.

There is very limited seating available due to the capacity of the venue so we implore you to reserve your seat today!

The Wines

  • Arrival
    • NV Champagne Billecart-Salmon Brut Rosé
  • Degustation Course 1
    • 2013 Folium Vineyard Reserve Sauvignon Blanc (10 Year Anniversary Library Release)
    • 2021 Knappstein Clare Valley Riesling (Magnum Format)
  • Amuse Bouche
    • NV Parés Baltà Materia Prima Pét-Nat
  • Degustation Course 2
    • 2018 Duckhorn Vineyards Napa Valley Merlot (Magnum Format)
    • 2017 Bogle Family Vineyards Phantom Chardonnay
  • Degustation Course 3
    • 2020 Paul Jaboulet Aine Crozes Hermitage Mule Noir (Organic)
  • Degustation Course 4
    • NV Chambers Rutherglen Muscat (Half Bottle Format)

About Onemata

Onemata is formed out of the passion and enthusiasm that the Chefs have for New Zealand, its plentiful fresh produce, premium farm meats and supreme seafood.

Toasting to our rich coastlines and abundant landscapes, Onemata serves to bring people together, celebrating and savouring the best of New Zealand’s local produce.


About Chef Rob Hope-Ede

Rob has been working as a professional chef for the last 20 years, creating plated masterpieces all over the world. Having an extensive career both in New Zealand and overseas, working as Group Pastry Chef at Euro Restaurant & Bar, Sous Chef at Jervois Steakhouse, Sous Chef at Gault’s Deli and Head Chef at Giraffe are just a few of the well-known establishments where Rob has made his mark.

Overseas he has attended the hospitality show in Chicago, a molecular cooking course in Barcelona, as well as touring some of the best artisan food producers across Italy.

Throughout his time in the culinary world, Rob has also created magic in the kitchen alongside world renowned chefs such as Simon Gault.

Rob is passionate about showcasing New Zealand’s finest produce and growing Onemata into a destination for both local and international guests.


Register Today!

Date: 4 September 2023
Time: 7:30pm – 10:00pm
Where: Park Hyatt Auckland,
99 Halsey Street,
Auckland CBD (map)
Price: $250 +GST (per person)
$250 +GST (per table)
Register Today