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Tapas-sized portions will be the order of the day, so people can pop in for a small bite or stay all day over multiple glasses of wine and shared food. The focus will be on authentic vendors selling simple, tasty traditional food from their homelands. Tables will be communal, encouraging conversation and connection.
Vendors include:
Taco Amaiz, After 25 years in luxury resort hospitality all over the world, including most recently as executive chef at Auckland’s Sofitel, Alfredo Romero is returning to his roots with Taco Amaiz. His eatery at 269 celebrates the food of his childhood in Sonora, Mexico, like authentic birria tacos filled with slow-cooked meats. Alfredo, who helped document Mexico’s national cuisine by travelling 4000+ km to preserve recipes passed down by word of mouth, produces pure Mexican soul food, just like back home.
Aula’s Kitchen, Aula and Sam Saado bring authentic Mediterranean flavours to 269 with dishes inspired by Aula’s Mother’s kitchen. Expect freshly made pita bread, spiced falafel, creamy hummus, tangy pickles, smoky baba ghanoush and so much more. “I learned to cook from my mum when I was really young,” Aula says. “She makes everything from scratch – no shortcuts.” Aula and her husband Sam use top-quality ingredients, even sourcing sumac dried from her mum’s garden back home to create vibrant dips, zesty salads, and mezze dishes.
Tambo, Chef Regi Gallina combines his Brazilian roots with modern flavours at Tambo. Think soft pão de queijo, chilli-lime salads, hearty feijoada in croquette form, fun street food snacks and slow-cooked meats – dishes that evoke family barbecues back home. After many years as a chef in Brazil and New Zealand, including working as a Culinary Arts tutor at NZMA, Regi and his wife Dawn can’t wait to build a community around the food of his childhood.
Mayu. Armando Campana and Alessandra Yanez planned a one-year working holiday in New Zealand – but have stayed for a decade. After honing his skills at top restaurants like Sidart, Pasture and Onemata, Armando is fulfilling his dream of opening his own modern Peruvian eatery. Mayu will feature plates like ceviche, cornbread, grilled prawns with aji panca, and empanadas with a twist.
There is also a dedicated Saturday market at 269 from 8am-1pm.
