Trivet is the latest culinary gem in the heart of the city
Nestled in the heart of Auckland City, Trivet is the latest culinary venture of New Zealand renowned chef, Wallace Mua.
The Remix team was invited to try a three-course meal that celebrated the vibrant flavours and rich traditions of the Pacific. Upon arrival, we were seated at an elegant marble table, beautifully designed with oceanic hues in mind. The full-panel windows frame a vibrant view of the bustling Albert Street below, allowing natural light to stream into the restaurant. It’s the perfect setting to unwind with a glass of New Zealand’s finest wines, which the restaurant proudly showcases for visitors and tourists alike. For those with a preference for cocktails, the restaurant offers the Pied Piper—a signature creation crafted with Ki No Bi dry gin, house-made cucumber vermouth, and a hint of kawakawa.
The raw menu featured standout dishes like the Te Matuku Oysters, served with smoked butter, pancetta, and shiitake, and the Trevally sashimi with soy and truffle, which quickly became a table favourite. For the large plates, the lamb loin was cooked to perfection, with Remix founder Tim Phin declaring it his favourite and awarding it a 10/10.
In conversation with Mua, he revealed that the restaurant's inspiration draws from cherished moments spent growing up in a Samoan household, where the table was always filled with an abundance of food, ensuring no one ever left hungry. The Pork Belly Nem, accompanied by wood ear mushrooms, vermicelli, cos, and herbs, holds a special place in Mua’s heart. He shared that it evokes memories of the first time he met his wife’s family, who always served spring rolls during their generous feasts—a flavour he sought to capture in this dish.
Trivet is the first of two new dining experiences at JW Marriott Auckland as part of their new hotel transformation. Blending traditional with contemporary, Trivet is one to add on your lists of places to dine this season.
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