$99 for a Three-Course Set Menu for Two People - Options Available for up to Ten People (value up to $850)

• $99 for two people
• $199 for four people
• $299 for six people
• $399 for eight people
• $499 for ten people

• With plenty of variety on offer, including seafood, steak and decadent desserts nobody will be disappointed 
• Fine dining is dialled up a notch when you add in harbour views to die for

Set Menu

Entree

England Seafood chowder with ilfornio bread

Chicken ceaser salad, crouton, eggs, bacon, parmesan and anchory dressing

Mikano crab lasagna, lemon butter sauce and watercress shoots

King Garlic prawns, tomato, parsley, crouton and confit shallots

 Main

Roasted lamb rumb in green chemoulla with parsley couscous salad and pomegranate dre

 Chargrill sirloin, potato rosti, café de Paris butter and Madeira sauce

Kiwi snapper wrapped in prosciutto with garlic mash potato and parsley cream sauce

Coq au Vin with cheesy Semolina gnocchi

 Dessert

Apple crumble with vanilla ice cream

Fresh Blueberries jelly, whip cream, broken meringues and vanilla ice cream

 Passion fruit semifreddo with kiwi fruit

Crème brulee with biscotti

Whether you arrive at Mikano by land, sea or air, this Auckland icon will always delight.  Like a set piece from a James Bond movie, Mikano perches over the Hauraki Gulf next to the bustling helicopter pad and Ports of Auckland.  Mikano¹s breathtaking views, fresh cuisine, and attentive waiting staff provides a truly special dining experience.

Head Chef, John Flack has been inspiring the Mikano kitchen for over 15 years, consistently producing menus that have kept it among Auckland¹s best restaurants. You'll love his stunning selection of fresh seafood, fine meats and local produce, perfectly complemented by an extensive wine list. Before dinner, or after work, gather in their New York style lounge bar for a cocktail in front of the fire. With plenty of parking and quick access to the motorway, Mikano is the perfect place to meet for a dining experience with a difference.