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Africola Hits The Grill

Africola Hits The Grill

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  • Sat 25 May, 6:30pm – 9:30pm


The Grill by Sean Connolly, 90 Federal St, Auckland CBD



Ticket Information:

  • Four courses with matching wines: $180.00

The Grill by Sean Connolly presents a night with Africola and Ochota Barrels, hosted by Sean Connolly, for food we swear by.

Enjoy a four-course menu curated and prepared by Chef Duncan Welgemoed of Africola with matching wines from Ochota Barrels, poured by Winemaker Taras Ochota.

This spectacular, unapologetic culinary event is not one to be missed…

Bookings essential. Email reservations@thegrillnz.co.nz or call 09 363 7067.
Strictly R18. Host Responsibility limits apply.

About Africola and Ochota Barrels
Situated in the heart of Adelaide is South African restaurant, Africola – the best way to describe them is with a really good swear word, followed by a superlative. The cartoon-esque interior and earthy, unapologetic food of Africola has turned heads within the industry, resulting in them being awarded a hat in the Good Food Guide.

Duncan Welgemoed is the South Africa-born co-owner and Chef – having worked for well-known Chefs in the UK like Gordon Ramsay, Heston Blumenthal and Michael North, he is currently one of Australia’s most-watched and sought-after culinary talents. Duncan’s good friend Taras Ochota is the co-owner and Winemaker of Ochota Barrels vineyard, nestled up in the Adelaide Hills. Ochota’s naturally-made wines are available on the beverage menu at Africola.

When asking Sean Connolly why he’d chosen to collaborate with Africola and Ochota Barrels, he replied “I spend a lot of time in Adelaide and without doubt, Africola is one of the best restaurants around! It reminds me of The Grill – great, simple product executed well. It’s funky and innovative.

Bringing them to Auckland will be amazing I can’t wait to get in the kitchen together – it’ll be f#%in magic. We’re bringing over my mate Taras and his Ochota Barrels wine too – it’s dynamic, natural, no-bullsh*t involved, they’re leading the wine scene in South Australia.”

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