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Interior of a restaurant

(Photo: Manja Wachsmuth)

Plates of food
Interior of a restaurant

(Photo: Manja Wachsmuth)

The Sugar Club

A chic and elegant dining experience with a menu designed by Peter Gordon
Opening hours
Currently closed
Monday: 5:30 pm-9:30 pm
Tuesday: 5:30 pm-9:30 pm
Wednesday: 12:00 pm-2:30 pm, 5:30 pm-9:30 pm
Thursday: 12:00 pm-2:30 pm, 5:30 pm-9:30 pm
Friday: 12:00 pm-2:30 pm, 5:30 pm-9:30 pm
Saturday: 12:00 pm-2:30 pm, 5:30 pm-9:30 pm
Sunday: 12:00 pm-2:30 pm, 5:30 pm-9:30 pm

Restaurant Month

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Peter Gordon continues his worldwide culinary success with The Sugar Club, sitting 53 floors above Auckland's city centre at the top of the Sky Tower.

Together with Executive Chef Josh Barlow, they are taking the Sugar Club's menu to new heights. With a Chef’s menu that champions seasonality, combining the best in local sustainably sourced produce with the boldest flavours from around the world. We call it 'Fusion Cuisine' - our guests call it delicious.
 
Awarded Two Hats in the 2018 Cuisine Good Food Awards, The Sugar Club kitchen focuses on flavours and texture, whilst the dining room and bar are an experiential destination with breath-taking views of Auckland City and the Hauraki Gulf.
 
There is no better way to re-define your dining experience with fine food, creative cocktails and a well curated wine list in a relaxed and chic atmosphere.
 
Discover The Sugar Club, your destination for a dining experience that you will never forget.

The Sugar Club
$79 Dinner Menu
To start
Two snacks & bread on arrival
Entrée
Mt Cook Alpine Salmon (beetroot jam, eucalyptus, barigoule sauce) | Charcoal carrot (macadamia puree, dates, argan oil)
Main
Hauraki Gulf fish (brussel sprouts, pickled sea chicory, dill oil) | Wagyu eye fillet (tamarind puree, Ong Choy, raw oyster mushroom)
Dessert
Ice cream sandwich (condensed milk, blood orange, burnt white chocolate) | Hogarth 70% Chocolate (Kampot pepper ice cream, damson, semi-dried quince)
Drink Match Recommendation
2016 Urlar "Gladstone" Pinot Gris, Wairarapa, $15/glass or $36/carafe or $65/bottle | Two Paddocks Pinot Noir, Central Otago, $26/glass, $67/carafe, $117/bottle

Ts & Cs: Available for dinner Sunday - Thurday from 5:30pm. Menu is indicative only and subject to seasonality.

$79 for a 3 course dinner

Includes snacks & bread on arrival and options including charcoal carrot with macadamia puree, dates, argan oil, Hauraki Gulf fish with brussel sprouts, pickled sea chicory, dill oil, Hogarth 70% Chocolate with Kampot pepper ice cream, damson, semi-dried quince to finish
 

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(available August 1-31, 2019)

Last updated: 12 July 2019

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