February at Te Papa Cafe

This month is extra special for us, with Te Papa turning 28 on 14 February, and we’d love you to mark the occasion with a seasonal meal or dessert crafted by our award-winning kitchen team.

Head Chef Hitesh Bhoir has designed two seasonal menus that celebrate bold, balanced flavours, from aromatic savoury dishes to rich, indulgent desserts. Choose from mānuka-glazed chicken with truffle potato purée, or charred beef sirloin with red wine jus, before finishing on a sweet note with the Lover’s Blush Tart or Heart of Cacao. 

1–15 February

Mānuka-glazed chicken | $24
Free-range chicken breast glazed with smoky mānuka honey, served on a bed of truffle potato purée with charred broccoli and finished with a saffron cream sauce.

Lover’s Blush Tart | $9
Vanilla tart with Chantilly cream, rose mousse, lychee gel, and raspberry ganache.

16–28 February

Charred beef sirloin with red wine jus | $29
150g beef sirloin, perfectly charred and served with pommes pavé, caramelised onion, cauliflower purée, seasonal tossed greens, and red wine reduction.

Heart of Cacao | $9
Whittaker’s milk chocolate cream with a hazelnut praline centre and cherry gel.

Every purchase supports the mahi of Aotearoa New Zealand’s national museum.

Te Papa Cafe, Valentine’s Day Specials, 2026. Photo by Caitlin Dorrington. Te Papa (276583)