50-50

The first thing you should know about 50-50 is that it only serves degustations. The second is that it is totally unpretentious and laidback. And the third thing is that co-owner and chef Helen Turnbull has won awards and worked at Michelin-star restaurants.

‘Degustation’ is the French word for ‘tasting’. So, a degustation is a menu that offers you many different dishes to try. There are options for six or nine courses, and if you want to go all out, you can add a wine-matching experience.

While the number of dishes may sound like a lot, when they start to appear it becomes clear that each dish is modestly proportioned, perfectly formed, and filled with intriguing flavour combinations.

Snapper sashimi with shiso, sesame and myoga. An earthy, rich pumpkin soup with hibiscus sultanas. Duck breast with Bengali persimmon relish and gruyere cheese. Pressed pear terrine with pine, juniper and sour cherry tuile. The flavour combinations are like nothing you’ve tried before, leaving you both full and astonished at the culinary expedition you’ve been on.

Helen says it’s all about her vision of what makes New Zealand such a special place. Like our seasons, the menu is constantly changing. Dishes reflect the produce the chef manages to find the time to grow in her garden, taking the concept of earth-to-plate in-house. Each dish on offer showcases her skills as well as techniques and flavours from all around the globe.

Helen is a creative dynamo with extensive international experience. She has worked with Japanese chefs in Tokyo, earned top accolades in the UK, and excelled while training under the intimidating genius of Gordon Ramsay. She made her way back to Aotearoa after a shoulder tap from hospitality industry leaders.

50-50’s dining experience and Helen’s vision take diners on a journey, using taste as the transport. Eat here and prepare to cross a culinary line there’s no going back from.