At the table

Edition 02 | June 2026

Welcome back to at the table.

What began as conversations over coffee, wine and a shared vision has grown into something we're incredibly proud of. This month marks a special milestone for us, as we recently celebrated two years of Toast & Oak. Looking back on the journey so far, we're incredibly grateful for the guests, team, producers and community who have supported us along the way.

To mark the occasion, we're taking a moment to introduce the people behind Toast & Oak. From Italy, Brazil, France, the United States, Australia and New Zealand, our team is united by a commitment to creating experiences that feel thoughtful, memorable and genuinely welcoming.

In this edition, we're also sharing this month's featured wine and featured dish, highlighting some of the people and producers we love working with, and offering a glimpse behind the scenes of what has been happening in the restaurant.

Thank you for being part of our journey. We're delighted to have you at the table.

Meet the People Behind Toast & Oak

Toast & Oak was founded by a group of hospitality professionals from different corners of the world, brought together by a shared love of food, wine and creating experiences that feel genuinely memorable.

At the heart of it are Giulio & Nathaly Barducci, Romain & Casady Cunat, Hayden Davison and Chad Cleaver. What started as conversations over coffee, wine and the occasional late-night idea slowly evolved into a vision for a restaurant that felt refined, welcoming and deeply personal to the people behind it.

Originally from Italy, Giulio leads the culinary direction of the restaurant, while Nathaly, from Brazil, brings her expertise in wine and service as both a sommelier and front-of-house professional. Romain, from France, has spent years creating hospitality venues built around atmosphere, service and connection. Casady, from the United States, shapes the creative direction of Toast & Oak, overseeing the storytelling, design and guest experience behind the brand. Completing the team are Hayden, from Australia, and Chad (not pictured), from New Zealand, whose operational experience and hospitality knowledge help bring the vision to life every day.

While we all come from different backgrounds, we share the same belief: great hospitality is about more than what's on the plate or in the glass. It's about how people feel when they walk through the door, the conversations shared around the table and the small details that make an evening worth remembering.

Today, Toast & Oak reflects the people behind it. Warm, thoughtful, detail-driven and always evolving. We're incredibly proud of what we've built together and grateful to everyone who has joined us on the journey so far.

Meet Pier Italiano

Culinary Director

If you've dined with us over the past 2 years, you've already experienced Pier's influence on the plate.

Originally from Italy, Pier brings a thoughtful and deeply ingredient-focused approach to cooking. 

Since joining Toast & Oak, he has played a significant role in shaping the evolution of our menus, combining classical technique with curiosity, creativity and a genuine respect for local produce.

From refining our tasting experiences to mentoring the kitchen team, Pier's attention to detail and passion for continuous improvement help drive the culinary direction of Toast & Oak every day.

For Pier, great cooking starts with great ingredients and a commitment to letting them shine. His approach is simple: cook with intention, respect the season, and create dishes that leave a lasting impression long after the last bite.

From the Cellar

What We're Pouring

Krug Grande Cuvée 172ème Édition

There are certain wines that need little introduction, and Krug is one of them.

Built from an extraordinary blend of wines from different years, Krug Grande Cuvée is known for its depth, elegance and remarkable complexity. Notes of citrus, toasted brioche, dried fruit and hazelnut unfold layer by layer, creating a Champagne that feels both powerful and effortless.

Paired with our Auckland Island scampi, Krug enhances the dish's natural sweetness while complementing its rich, buttery texture. The wine's freshness, citrus notes and subtle complexity bring the rose and kojified strawberry into focus, creating a pairing that is both elegant and beautifully balanced.

It's a wine we love not only for what's in the glass, but for what it represents: craftsmanship, patience and a relentless pursuit of excellence. 

A Moment on the Menu:

Auckland Island Scampi

Harvested from the pristine subantarctic waters of the Auckland Islands, this beautiful scampi is one of New Zealand's most remarkable seafoods.

For this dish, we pair its natural sweetness with rose from our garden and kojified strawberry, creating layers of floral fragrance and concentrated fruit brightness.

The result is a dish that feels both delicate and deeply expressive.

A celebration of exceptional ingredients, treated simply and thoughtfully.

We Look Forward to Welcoming You

From our team to yours, thank you for following along and supporting what we do.

We can't wait to share the season ahead with you. 

We'll see you at the table,

The Toast & Oak Team