Tommy Hope
Tommy’s culinary journey has encompassed top restaurants in Melbourne and Auckland. He has a passion for showcasing the very best ingredients to create exceptional dining moments and his cooking at Tala celebrates tradition while pushing creative boundaries.
Vaisu Mussels with Coconut Mānuka Dressing & Puffed Buckwheat
A reimagined version of the traditional Samoan vaisu technique, this dish uses chilled mussels topped with a dressing of coconut Mānuka tea, whisky-infused Mānuka Honey, pineapple juice and smoked coconut milk.
