Arriving on Friday night, I was definitely ready for cocktails and conviviality, and the Cordis Lobby Lounge didn’t disappoint.
Contemporary elegance combined seamlessly with Kiwi hospitality and in no time I was sipping a delicious aperitif made with a locally-distilled rhubarb gin.
Later, hungry, and not sure what I fancied, I headed to Eight restaurant, with its signature Eight “interactive dining” – eight specialist kitchens offering grill, seafood, salads, Chinese, Japanese, Indian, Italian and delectable desserts, all under one roof. Under the guidance of executive chef Volker Marecek, the emphasis on locally sourced, sustainable and seasonal products was evident. Cordis kitchens produce very low waste, too, a fact of which staff are justifiably proud.
After my chosen octopus and oysters, it was time for meltingly tender lamb and coriander naan,…
