Nestled in the heart of Sculptureum, the newly relaunched Rothko Restaurant celebrates the Art of Dining.

Guided by Head Chef Neil Sapitula, the menu blends multicultural influences, Neil’s Filipino heritage, and fermentation techniques to craft unique and imaginative dishes.

Signature offerings include wagyu steak cooked over coals and flavourful chicken feet, showcasing bold flavours and inventive combinations. Every plate promises a dining experience as vibrant and inspiring as its surroundings.

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Traditional Japanese meal served on a wooden tray, including rice topped with cooked meat and green onions, soft-boiled eggs, fried chicken, sashimi, assorted small side dishes with vegetables and noodles, and slices of cake.

Hear Head Chef, Neil Sapitula, talk about what makes the Rothko experience unique.

Contact us

eat@rothkorestaurant.co.nz

022 883 0932

An assortment of Asian dishes on a rustic table, including sliced meat with sauce, a seafood dish in a clay pot, a fish fillet on a wooden board, a salad, and a plate with cooked greens and sauce, all arranged around a wooden serving tray with a wooden spoon and a shell-shaped container.

Opening Hours

Lunch
Thursday to Sunday 11am - 3pm

Dinner & Kitchen Gallery
Thursday - Sunday 5.30pm - 10pm

We strongly suggest you make a reservation as we are limited in the amount of walk-ins we can accommodate.
Please note - a surcharge of 15% will be added to your bill on public holidays.