Clooney 256 “DIY Degustation”: 256 ways to dine at Clooney in September

The art of the degustation menu gets a new spin at fine dining restaurant Clooney this month, with a unique and delicious do-it-yourself option on offer for customers.

While a degustation menu traditionally takes diners on the same culinary adventure as chosen by the restaurant, 256 by Clooney sees that decision being put in the hands of the customers instead, as they craft a meal from 256 exquisite possibilities.

With 16 dish options available across four courses, customers can take control of their dining experience, creating a bespoke menu to suit their taste preferences, including the order in which their dishes are presented.

The choices come from a tantalizing selection of dishes created by head chef Nobu Lee, using 100% locally sourced produce.

Options include kingfish with daikon and green apple dashi; chicken rillette with storm clam swede; venison with chocolate and elderberry; lamb rump with kumara hay; cauliflower with almond and redcurrant; carrot with macadamia and spinach; hapuka with winter radish and clam butter, and many more, including four dessert options.

Clooney owner and restaurant manager Tony Stewart says 256 is perfect for those who are new to the degustation experience and want to enjoy a night of fine dining at a reasonable cost, while also having full control over what they’re eating.

“Clooney prides itself on taking diners through a culinary tour of New Zealand using ingredients that play an important role in defining our country’s cultural identity,” he says.

256 is simply an extension of our existing dining offer and is a fun, customisable way to embark on this journey.

“Diners need only choose a table, choose a night and then on arrival choose one of 256 beautifully crafted meal possibilities.”

256 by Clooney costs $120 per person and includes four canapés followed by a four-course degustation lunch or dinner. Wine, juice and tea matches are also available to complement each dish.

The offer is only available during the month of September for Tuesday, Wednesday, Thursday and Sunday dinner and Friday lunchtime bookings.