Waiheke Island Yacht Club is ready to serve lunch and dinner seven days a week at Pier 29, from July 4 through December 31. New Zealand restaurateur Tony Stewart (Clooney, the Hamptons) has brought over key personnel (consulting chef, bar manager) for this project, named for an island near his base of operations in Auckland.
Head chef Hayden McMillen is working with Clooney's executive chef Des Harris to pay tribute to the flavors of home - with the help of California produce (Harris makes frequent sourcing trips to San Francisco) and imported ingredients such as lamb. There is an à la carte menu for lunch and at the 20-seat bar, which includes some of the items from the tasting menu; dinner is four courses. Brunch service is set to follow in August. While it's a pop-up, expect the sophisticated design of a permanent restaurant; Stewart hired New Zealand-based architectural firm Fearon Bay to collaborate with SF's Sutro in the design of this five-month project.