Trivet is the all-day restaurant inside JW Marriott Auckland, but its identity reaches well beyond the usual hotel dining room. Executive chef Wallace Mua draws on his Samoan roots and two decades in New Zealand and French kitchens to explore the multicultural character of Aotearoa. Local produce, global technique and a preference for sharing give the dining room its connective thread.

Breakfast carries that approach into recognisable morning formats. Huevos rancheros arrive with avocado and kumara sourdough, while eggs Benedict and Florentine use crisp potato rosti and smoked-butter hollandaise. New Zealand mince on toast is sharpened by chilli-and-lime goat's curd, and the broader choice runs through a greens-and-beans protein bowl, breakfast pizza, fruit and full or continental buffets.

Later menus are designed for passing plates around the table. House-made flatbread with coconut butter sits naturally beside Te Matuku oysters, green-lipped mussels and seafood selections, while trevally oka combines coconut, chilli, taro and mango. These combinations show how the kitchen moves between Pacific reference points and modern Auckland dining without losing sight of the ingredients themselves.

Lunch and dinner are served daily, with à la carte sharing dishes alongside two, three or four-course set menus. Guests can also book a chef-table degustation that brings the kitchen's work into view, or use private dining for a more contained gathering. A broad wine and beverage programme, spanning New Zealand and international producers, completes the restaurant's day-to-night range.

Address: JW Marriott Auckland, 22 Albert Street, Auckland Central, Auckland 1010, New Zealand

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Trivet Menu Menu updated on 17 Sep 2026

Raw

Te Matuku oysters

ea $8

cava rose, watermelon, pink peppercorn ( gf,df )

Te Matuku oysters

ea $8

Thai green curry, leeks ( gf,df )

Mussel ceviche

$25

coconut milk, tomato, spring onion, lemon ( gf,df )

Aoraki dry aged salmon tartare

$27

orange, croutons, spring onion, crème fraiche

New Zealand octopus carpaccio

$26

pineapple, JW garden coriander, chives ( gf,df )

Smalls

House-made flatbread

$17

coconut butter

Green-lipped mussels

$25

chorizo piquante, coriander, pastis, saffron ( gf )

Spanakopita canoli

$26

cucumber, cinnamon, JW garden mint, Southerly honey ( v )

Rare beef tartare

$28

nuoc mam, JW garden herbs, peanuts, rice paper ( gf,df )

Pigs’ ears

$28

Char-siu bbq, free range eggs, spring onion, sesame seeds ( df )

House-made smoked kumara hummus

$30

nduja, pickled fennel, house-made flatbread ( gf,df )

Chatham Island paua palusami vol-au-vent

$34

chives ( Iconic 100 Auckland Eats)

Charcuterie platter

$34

pickles, walnut mustard, whipped butter, Wild Wheat baguette

Large

Trivet Wagyu burger

$35

brioche bun, blue cheese, bacon, egg yolk gel, shoestring fries

Beetroot mille feuille

$40

goats cheese, walnut, sorrell ( v )

Free range kaarage chicken

$40

suede, radish, JW garden herbs, tare ( df )

Pork belly nem

$42

cos, nuoc mam, peanut, JW garden mint ( gf,df )

Lamb belly

$43

gochujang, cauliflower tabouli, JW garden parsley, Autumn carrot ( df )

House-made tagliatelle

$45

shellfish, garlic, chilli, coriander, citrus

Market fish

$45

pomme gratin, blue cheese, broccoli beurre

First Light Wagyu bavette

$48

caccio e pepe caramel, egg yolk, pecorino crumb

BBQ Ulu i’a

garlic, chilli, coriander, coconut sugar ( gf,df ) Price: MP

Sides

Shoestring fries

$13.50

curry mayo

Rocket

$17

pear, parmesan, walnut, Cabernet Sauvignon vinaigrette ( gf, v )

Brussels sprout

$18

carrot ranch, XO sauce ( gf, df, v )

Broccoli stalks

$18

persiallade miso, onion crumb ( gf, df, v )

Vegan Menu

Capsicum oka

$23

taro, chilli, coconut, mango

Cauliflower steak

$33

coconut chutney, mustard seeds, almonds

Tofu steak

$34

gochujang, cauliflower tabouli, JW garden herbs, carrots

Triple cooked kumara

$34

buttered curry, pickling onion, coriander

House-made hummus

$19

kohlrabi, radish, parsley, coconut ranch

Sweet

Thabani’s tiramisu

$18

hazelnut, summer strawberries

Popcorn semifreddo

$18

salted caramel, cherry

Dulce de leche mousse

$18

banana, milk crumb

New Zealand cheese selection

$30

fig jam, nuts, fruit, Wild Wheat baguette

Trio of house-made sorbet

$14

Breakfast

Huevos rancheros

$27

creamy avocado whipped, fried egg, coriander, toasted kumara sourdough

Eggs benedict revisited

$29

crispy potato rosti, chorizo, poached free-range eggs, smoked butter hollandaise

Eggs florentine revisited

$29

crispy potato rosti, spinach, poached free range eggs, smoked salmon, smoked butter hollandaise

Breakfast protein bowl

$29

sautéed greens, beans, broccolli, kale, chilli and lime infused goat’s curd, crispy quinoa, JW garden herbs, pomegranate seeds

Kiwi big breakfast

$35

campari tomato, streaky bacon, garlic roasted mushrooms, free range sausages, potato rosti, eggs your way

Toasted kumara sourdough

$25

creamy avocado whipped, eggs your way, oven roasted campari tomato

Classic NZ mince on toast

$28

with 100% premium NZ beef mince, chilli and lime infused goat’s curd, smoked egg yolk gel, rocket

Fruit salad

$26

JW garden mint and basil, coconut yoghurt, granola

Breakfast pizza

$27

bacon, crème fraîche, fried egg, mushroom, rocket, blue cheese

Continental breakfast buffet

$40

Full breakfast buffet

$50

Two Course Shared Chef Tasting Menu

70 per person

Pigs’ ears

Char-siu bbq, free range eggs, spring onion, sesame seeds

Market fish

pomme gratin, blue cheese, broccoli beurre

Lamb belly

gochujang, cauliflower tabouli, JW garden parsley, Autumn carrot

Rocket

pear, parmesan, walnut, Cabernet Sauvignon vinaigrette

Brussels sprout

carrot ranch, XO sauce

Thabani’s tiramisu

hazelnut, strawberries

Three Course Shared Chef Tasting Menu

90 per person

House-made flatbread

coconut butter

Aoraki dry aged salmon tartare

orange, croutons, spring onion, crème fraiche

Spanakopita canoli

cucumber, cinnamon, JW garden mint, Southerly honey

Market fish

pomme gratin, blue cheese, broccoli beurre

Lamb belly

gochujang, cauliflower tabouli, JW garden parsley, Autumn carrot

Rocket

pear, parmesan, walnut, Cabernet Sauvignon

Brussels sprout

carrot ranch, XO sauce

Thabani’s tiramisu

hazelnut, strawberries

Four Course Shared Chef Tasting Menu

105 per person

Te Matuku oysters

cava rose, watermelon, pink peppercorn

Mussel ceviche

coconut milk, tomato, spring onion, lemon

Aoraki dry aged salmon tartare

orange, croutons, spring onion, crème fraiche

House-made flatbread

coconut butter

Green-lipped mussels

chorizo piquante, coriander, pastis, saffron

Spanakopita canoli

cucumber, cinnamon, JW garden mint, Southerly honey

Pig’s ears

Char-siu BBQ, free range eggs, spring onion, sesame seeds

Market fish

pomme gratin, blue cheese, broccoli buerre

Lamb belly

gochujang, cauliflower tabouli, JW garden parsley, Autumn carrot

Rocket

pear, parmesan, walnut, Cabernet Sauvignon vinaigrette

Brussels sprout

carrot ranch, XO sauce

Thabani’s tiramisu

hazelnut, strawberries

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Read the full guide (10 restaurants)

Trivet Menu

Trivet Menu Menu updated on 17 Sep 2026

Raw

Smalls

Large

Sides

Vegan Menu

Sweet

Breakfast

Two Course Shared Chef Tasting Menu

Three Course Shared Chef Tasting Menu

Four Course Shared Chef Tasting Menu

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