The new menu at OKO is beginning to look a lot like Christmas. That’s because head chef Kenny and his team of award winning patissiers have drawn festive inspiration from the new seasons produce to create a new menu that is both fresh and enticing. Discover new cabinet treats like the Wild Berry- a cider poached wild berry insert, blueberry mousse with raspberry and white chocolate. Or one of the Chef’s Desserts such as the Lemony, a Madagascar vanilla mousse, dark sponge with caramelized macadamia. Come into OKO and treat yourself to our new seasons greetings.
We start with an award winning authentic Belgium chef, then we add a genuine Belgian recipe and mix carefully with authentic ingredients. Belgium has one of the highest densities of Michelin star restaurants in the world. And now authentic Belgian waffles are available here in Auckland at OKO. So come into OKO and try this small countries gift to the world for yourself.
The judges agree, it’s what’s on the inside that counts. That’s why we’ve won the Division Award in the Food and Drink category of the 2015 Retail Design Excellence Awards. The Red Awards are an annual event that recognise excellence in Retail Design. We’re delighted to have received this prestigious honour, and special thanks go to our design partners Studio Gascoigne and Sage Manufacturing for helping the unique and true personality of OKO to be realised.
Keep an eye out on Queen Street in the next coming months for some visual treats from our menu, sure to make you hungry. We’ll be featuring a host of our gorgeous looking desserts in metrolites around the central city. Then follow your tastebuds and head straight to OKO, for desserts that are anything but vanilla.
Hazelnut soli, manjari chocolate brownie, tea cremeux and yuzu sorbet work in concert to create a symphony of flavours to make your taste buds sing. A feature of the new winter dessert menu, OKO’s Calligraphy will leave you calling encore.
Where does the OKO name come from? It’s Maori for bowl. Take a closer look at our logo and you will notice the koru themed design. The natural New Zealand environment is also a strong influence for our dessert names. Try Mt Ngauruhoe, Paeroa and Buzzy Bees. Choice eh?!
Now there’s another reason to thank Mum this Mother’s Day. Enjoy an elegant High Tea with a twist for the both of you at OKO Dessert Kitchen on Sunday May 10.
Head Chef Kenny Cheung has taken High Tea to new heights with a gorgeous menu featuring new delights like Black truffle oil poached pork belly w/ blinis and Japanese seaweed salad. Was Mum’s home cooking ever this good?
Served from 12pm to 4pm for a minimum of two people. Bookings with 24 hours’ notice essential.