15/08/2026
July was jam packed! We haven’t had a chance to catch a breath - but as we always say, it’s a good problem to have. Swipe along… (loving the new multi caption feature)
Tempero turned three in July! A quick snap before our special lunch service on 5th July of our Tempero team with the Paris Butter team and Amy from Amoise Wines, who we partnered with on our birthday lunch. Even though this was only a month ago, it feels like a lifetime ago since this event!
Tiffany slaved away many nights designing these “in-flight” menus so they deserve to be immortalised in a grid post.
TEMPERO TURNS THREE, in collaboration with Paris Butter and Moïse Adjanou.
The first course — snacks:
Dadinho de tapioca with spicy guava sauce
Palm heart with veal tartare, leche de tigre
Oyster with champagne foam
Mussel with sambal
Paired with Champagne Taittinger Cuvée Prestige Vintners NZ | Wine Importer & Distributor
TEMPERO TURNS THREE, in collaboration with Paris Butter and Moïse Adjanou.
The second course — entrée:
Tamal with smoked provola, celeriac beurre monté, truffle, and corn consommé.
Paired with Amoise Wines Amber Albariño 2024
TEMPERO TURNS THREE, in collaboration with Paris Butter and Moïse Adjanou.
The third course — main:
BBQ Scotch fillet, fermented oyster mushrooms with mole negro and pine nuts, crispy pig’s ears and macadamia cream.
Paired with Amoise Wines Amphora Gamay Noir 2024
TEMPERO TURNS THREE, in collaboration with Paris Butter and Moïse Adjanou.
The fourth course — pre-dessert:
Pão de queijo with Zennon Christain Wijlens’s famous onion dip and tête de moine.
Paired with Amoise Wines Chenin Blanc 2025
TEMPERO TURNS THREE, in collaboration with Paris Butter and Moïse Adjanou.
The fifth course — dessert:
Almond cake, burnt banana icecream, roasted cashews, dulce de leche
Paired with a Carajillo cocktail (a “Latin espresso martini”!)
Fabio made an emotional speech (he had been prepping since 2am that morning after finishing service at midnight the night before, so hadn’t slept in over 30 hours). Thankful for everyone who has continuously supported us over these three years!!! Including KevinK at the bar behind us. 🫰
An overdue introduction - Parmida joined our team towards the end of June. She had first
