- Spanner Crab Salad, Wasabi Mousse, Radishes, Coriander, Salmon Caviar
- Crayfish Bisque
- Seared New Zealand Scallops, Vanilla & Tomato Compote
- Twice cooked Duck, Oxtail dumplings, Shiitake & Mandarin
- Venison Carpaccio, Porcini Panna Cotta, Honey & Rosemary Vinaigrette
- Salmon Tartare, Granny Smith, Vanilla & Olive Oil
Marco’s career as a Chef began in his homeland of northern Bavaria at a Michelin starred restaurant and he’s set the bar high for himself ever since. After many years training, working and travelling, New Zealand claimed his heart. Firstly, via his love for Charlotte, now his wife, but also via the quality locally sourced ingredients on offer.
Marco was Head Chef at the renowned Pegasus Bay Winery in Waipara, planting his roots firmly in New Zealand wine tourism. He went on to helm the famed kitchen at Te Whau Restaurant and Vineyard on Waiheke Island. His ten year tenure brimmed with awards and accolades, including Best Rural Restaurant in the Annual Metro Magazine’s Top 50 Awards many times over.
Marco’s cooking style is contemporary New Zealand cuisine with a classical European base. He combines fresh, local quality ingredients to produce flavour and simplicity – perfect for his other love – teaching people to cook. He shares his passion about Seafood regularly at the Auckland Seafood School. He’s hands on with community based fundraising events and inspires children at Te Huruhi Primary School where they grow fruit and vegetables, prepare and cook healthy food.
Marco developed recipes as guest chef for the popular ‘My Food Bag’ and is a co-Author of ‘The Complete New Zealand Seafood Cookbook’ co-published by Penguin and the Auckland Seafood School.
Nowadays, Marco helms the kitchen in Alibi Brewers Lounge, a classy speakeasy for the discerning beer and cocktail crowd. It’s also the home of Tantalus Estate Restaurant and Vineyard in the beautiful vine-laden Onetangi Valley on Waiheke Island.