Gochu

Nestled a stone's throw from the Auckland's iconic ferry building, Gochu is fast becoming a beacon of culinary innovation in the city's dining scene.

Within this sleek and vibrant dining room, guests embark on a culinary adventure that reimagines Korean cuisine in bold and exciting ways where they surrender to the artistry of the chefs with the exceptional 'Leave It to the Chef' gastronomic journey.

At Gochu, each dish is a meticulously crafted masterpiece, showcasing the finest seasonal ingredients sourced from local purveyors. Begin your culinary odyssey with the melt-in-the-mouth pork belly ssam, complemented by a refreshing and tangy leek kimchi.

For a lighter indulgence, the tuna crudo is a symphony of flavours, artfully paired with a spicy chojang sauce and pickled nashi. Fried chicken sliders, a playful Korean take on a classic, are adorned with a zesty gochujang mayo and an assortment of Korean pickles.

As you delve into the main courses, the chargrilled pork belly emerges as a meat lover's delight, boasting a sweet and savoury chilli apple glaze, iceburg lettuce, and a sprinkle of fried garlic. Next you will revel in the charred chicken, slathered in a tantalising gochujang sauce and crowned with melted comté cheese and a delectable leek sauce.

No Korean culinary experience is complete without the ubiquitous gochu salad. Here, a crisp cos lettuce base serves as a foundation for crunchy Asian pear, sweet apple, and a zesty shallot dressing. Conclude your meal on a sweet note with the watermelon bingsoo , a decadent symphony of flavours featuring a goji berries and caramalised rice.