Issue 01 | May 2026

Welcome to the very first edition of At The Table, a monthly look inside the world of Toast & Oak. Here, we’ll share what’s pouring, what’s in season, who’s who and what’s new at the table.

This month, we’re celebrating the arrival of a new 10 course tasting menu and sharing what we’re pouring from the cellar.

A New Menu Has Arrived

As the season shifts, so does the menu. Our latest offering leans into cooler evenings, richer flavours and the best produce Aotearoa has to offer right now.

Expect dishes guided by flame, depth, and balance, thoughtful plates designed to share, linger over and pair beautifully from the cellar.

Alongside our à la carte menu, we’re also proud to introduce our new 10-course tasting menu called Expresssions, a curated journey through the season and the philosophy of Toast & Oak.

Designed to be experienced from first bite to final course, the tasting menu showcases our favourite produce, layered techniques, and dishes that move from delicate and expressive to rich and comforting. Expect moments from the fire, unexpected textures, thoughtful pacing and optional wine pairings selected to elevate each course.

It’s the best way to experience Toast & Oak as we intended, immersive, seasonal and memorable.

Pictured above // Hand-picked New Zealand crab encased in a delicate monochromatic sun shaped raviolo, finished with a deep, aromatic bisque and the prestigious Kalure Krystal caviar from Caviar Mafia. A single, precise vessel celebrating Giulio’s mastering of pasta making.

From the Cellar:

A Wine We’re Pouring

Pio Cesare, Piodilei 2023

This Chardonnay is all about precision: citrus, white peach and a gentle almond note, with just enough texture to carry it effortlessly through the plate.

Named Piodilei — “a Pio for her” — the wine is a tribute to the women of the Pio Cesare family, symbolising strength, elegance and character. That same balance shows in the glass: composed yet powerful, refined but quietly persistent.

Alongside our crab raviolo, the freshness cuts through the richness, while the subtle oak and structure echo the sweetness of the crab and the depth of the sauce. Clean, layered, and exactly where it needs to be.