Heart of the City reveals Restaurant Month 2026 line up, serving up one of its most ambitious programmes yet
Running from 1–31 August, Restaurant Month returns for its 16th consecutive year, bringing together exclusive menus across participating restaurants, priced at $30, $45 and $55+, alongside 22 private events and a series of local and international culinary collaborations.
Josh Emett, Co-Owner and Chef of Gilt, says: “The strength of Restaurant Month lies in the sense of discovery it creates. Whether it’s a new restaurant, a visiting chef or a one-off event, Restaurant Month gives people the chance to experience parts of Auckland’s dining scene they may not have tried before. It’s a reminder of just how much creativity, diversity and energy there is in the city centre.”
That spirit of exploration sits at the heart of this year’s programme, with new additions including How We Eat, curated by Chow Luck Club, and Next on the Pass, a new collaboration between leading city centre chefs and the next generation of culinary talent from Auckland University of Technology (AUT).
Together, the two programmes celebrate the people, stories and experiences shaping Auckland’s dining culture today. How We Eat invites diners inside the rituals, traditions and communal moments behind the way different cultures gather, eat and connect, with experiences spanning Filipino boodle feasts, Korean street food paired with soju, Ethiopian coffee ceremonies, imperial Hue cuisine and Latin American shared-table celebrations.
Next on the Pass gives emerging AUT culinary students the chance to work alongside some of Auckland’s most respected chefs, developing dishes for real Restaurant Month menus and events, while bringing fresh perspective, personal stories and new talent into the city’s professional kitchens.
Ben Bayly, Owner and Executive Chef of Ahi, adds: “Kai is one of the strongest ways we connect with different cultures, communities and memories. Programmes like Next on the Pass celebrate those stories, while also creating opportunities for the next generation of chefs to learn, contribute and grow.”
Heart of the City CEO Viv Beck says Restaurant Month continues to be a powerful showcase of the creativity and depth of Auckland’s city centre hospitality sector.
“Restaurant Month is one of the best ways to experience what makes the Auckland city centre special. The calibre of chefs, venues and experiences involved this year speaks to the strength and confidence of the hospitality sector, and to the role our restaurants play in bringing people into the city. The inclusion of the next generation of hospitality talent will make this year's programme particularly memorable.”
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