Heading the Roxy kitchen is award-wining chef Sean Marshall . One of New Zealand’s leading chefs, Marshall most recently spent five years as head chef at the Wellington’s Matterhorn, judged New Zealand’s Best Restaurant in the 2008 Cuisine Magazine awards while under his watch.
Expertly crafted with unmistakable flair, Marshall’s creations are at once honest yet interesting, classic yet contemporary. Sourcing only the finest local, wild and imported ingredients for The Roxy, Marshall transforms often-wild proteins such as young razorback pig, venison and rabbit using expert execution and technique.
Equally impressive is the Roxy’s wine list, boasting over 300 New Zealand and international wines with a focus on smaller, handcrafted wineries.
Dinner
Tuesday-Saturday
Lunch
Friday Only
Once a grand old theatre, flagship fine-dining restaurant The Roxy retains its impressive proportions, soaring ceiling height and sweeping staircase of old.
An Auckland heritage treasure reborn 100 years on, the redevelopment of the four-level Imperial building - accessible from both Queen and Fort Sts – sees the opening of three new dining and drinking spaces fit for royalty.
Reworked for today with a new mezzanine level and roof top courtyard with views of Auckland’s cityscape, the feel is elegant urban warehouse.
7 Fort Lane or 44 Queen St | Auckland
p_ +64 (9) 9292701 | e_ info [at] roxy [dot] co [dot] nz
View from lower dining area.
Restaurant manager and sommelier Gary Olasz’s love of wine stretches all the way back to his childhood in South-Hungary.
Growing up in a small winery near Szekszárd one of the country’s main wine regions, as a child he would help with the harvest by depositing grapes into his father’s ‘puttony’ or backpack basket.
Gary’s interest in fine wine and cuisine only increased in adult life as he worked his way through all the famous wine regions of France and Italy.
As a sommelier at the Four Seasons in the U.S., Gary came across a very special Pinot Noir from Ata Rangi, sparking his interest in New Zealand wines.
Since arriving in New Zealand he has made it his mission to explore its many small hand crafted wineries and special ‘terroirs’ or wine regions.
While his roots are firmly in New Zealand’s West Coast, executive chef Sean Marshall has worked his way around many of the world’s top restaurants.
Starting his career at Auckland’s Regent Hotel under executive chef Michael James, a move to Christchurch’s Sign of Takahi saw Sean achieve numerous accolades including Commis Chef of Canterbury and New Zealand and World Junior Chef.
As well as Sydney’s GPO and Quay and Melbourne’s Botanical, Sean’s resume includes London’s Michelin star Putney Bridge, Dublin’s Michelin 2 star Thornton’s, and County Durham’s Seaham Hall judged best restaurant in Time Out.
After moving home to set up Ambrosia on the Kapiti Coast with partner Kristina,
Sean most recently spent five years as head chef at Wellington’s Matterhorn, judged Cuisine’s Restaurant of the Year in 2008 while under his watch.