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Dine 50 Metres Above Ground at This Dangling Dinner in the Sky

Forget land.
By Annie Hollister-Jones
November 16, 2017
By Annie Hollister-Jones
November 16, 2017

After being grounded last month due to freight delays caused by industrial action at Sydney Harbour, new dates for Dinner In The Sky have been announced.

If heights don't make you want to spontaneously combust and you enjoy a little feasting, then this gastronomic magic carpet ride might just be the thing for you.

For the first time, Dinner In The Sky is coming to New Zealand. It will be showcasing some of the country's best restaurants, so it's fair to say feasting like a god will be ticked off the bucket list. Also fit for Dionysus, the Air New Zealand Wine Awards winners will be ripe for the picking, so no pre-flight anxiety drinking will be required.

On the menu is lunch by Phil Clark of Phil's Kitchen and Fraser Shenton of Hilton's Fish, cocktails courtesy of Coley & Punch, and dinner flights with Gareth Stewart of Euro, Gavin Doyle of Soul Bar & Bistro and Simon Gault of Giraffe. It'll be the one time in-flight food doesn't taste like it's been reheated at ten thousand feet so it would almost be rude not to try it.

Suspended 50 metres above ground via crane, the views will be on par with the food. You'll experience both the serenity and excitement of feasting your eyes and your stomach high above the city. Luckily there are safety measures in place to make sure if the excitement (or wine) gets to your head, you'll stay on your feet.

The opening season begins on Thursday 1 February and runs through to Sunday 18 February. Time flies (especially when joining the gastro mile high club) so get in while it's hot. Tickets range from $258 to $348.

The aptly named Dinner in the Sky has been around since 2006, suspending folks over scenic sights in Monaco, Casablanca, Las Vegas, London, Paris, Sydney, Tokyo, Venice, Toronto and more for the ultimate meal with a view.

Good food served off the ground: maybe the sky isn't the limit after all.

Published on November 16, 2017 by Annie Hollister-Jones
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