Arriving on a Friday night, I was definitely ready for cocktails and conviviality, and the Cordis Lobby Lounge didn’t disappoint.
The contemporary elegance of my surroundings blended perfectly with traditional Kiwi hospitality - in no time I was sipping a delicious aperitif made with locally-distilled rhubarb gin.
Famished later and unsure what I felt like eating, I headed to Eight restaurant, with its signature “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 clear to see. Cordis kitchens produce very low waste, too, something which staff are justifiably proud of.
After my chosen starter of octopus and oysters, it was…
