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Tuesday 5pm - 10pm Wednesday 5pm - 10pm Thursday 5pm - 10pm Friday 5pm - 11pm Saturday 5pm - 11pm

Tempero, 352 Karangahape Road, Auckland (2026)

03/06/2026

Tempero is turning 3 next month and what better way to celebrate by collaborating with our friends at and !?

Join us for Sunday lunch on 5th July for an exclusive 5-course Franco-Latin menu, created by of Tempero and of Paris Butter, and wine pairing by local winemaker Amy at Amoise.

Tickets now on sale on our website or via the link in bio. See you soon!

03/06/2026

Introducing the new iteration of our Chile Relleno! 🌶️
A flavour bomb mild in spice and sweetness, the Poblano pepper is stuffed with smoked Scamorza cheese and fried in a light egg-batter. With a base layer of vibrant Ají Amarillo sauce with sweetcorn and drenched with salsa verde and salsa criolla, this dish is served with warm corn tortillas. It’s a meeting of Mexican and Peruvian techniques and flavours so moreish, you’ll want to scarpetta the sauce with some extra tortillas or Pão de Queijo.

Fun fact: The pairing of the Poblano and Ají Amarillo Peppers combine two iconic Latin American peppers on a plate, both of which are rich in Vitamin C, Vitamin A, and high in antioxidants, which help boost the immune system and support circulation and metabolism. IYKYK!

03/06/2026

April was definitely a month full of highlights for us. Continuing on from March where Fabio and Tiffany were in New York for only 6 days.

2. For those that don’t know, I (Tiffany) lived in NYC for 8 years before returning to NZ. It was my first time back since leaving in 2020; Fabio’s first time to the city. So, touristy things had to be ticked off
3 - 5. We eloped at Manhattan City Hall! True to our typical fashion, everything was last minute. My dress arrived in the mail the Friday before we flew out (on a Sunday) and Fabio bought his pants at 5:30pm the day before. It was a 7 degree day but the best day ever
6. Wedding day lunch at which was everything you could imagine and more
7. We even got a little tour of the kitchen
8. For our wedding dinner celebration, we went to and by chance, the legend was in that night! This was probably more exciting to Fabio than getting married and they say “never meet your heroes” but Chef Daniel was so genuine, he even brought up Moqueca in conversation! It was an amazing evening
9. Fabio and his old colleague from days, Mitch who is now managing operations at another Boulud establishment
10. We had to visit our friends at after they came to Tempero, brought in by our friends at . The caviar roll was epic!
11. Of course, Fabio had to do some shopping 🔪
12. While we were away, our team held down the fort and reading this review was bittersweet. It made us proud to see how they made this guest feel so welcome during a tough time
13. Once we were back in town - the cold days here felt somewhat dull after such an energizing trip, we had to bring some colour back so we brought a new iteration of our Chile Relleno onto the menu. It’s a bit of Mexico meets Peru
14. We added a new cocktail “Gringo Peligroso” to the menu, which translates to Dangerous Foreigner
15. A sneaky BTS of something we shot for
16. Trialing our new Mezcal Baba dessert
17. Our new Smoked Pork Mole Blanco is on fire
18. ANZAC long weekend on Waiheke with friends
19. New friends who came two nights in a row before flying home to Mexico
20. Grateful, always 💙

03/06/2026

Crispy on the outside and fluffy on the inside, our Bolinhos de Bacalhau (Codfish Croquettes) are the latest snack on our menu. With a deep-fried golden shell, the croquettes are filled with a velvety mixture of codfish, mashed potatoes, and parsley, sitting on top of an aioli base. A sell-out snack most nights, this will be something you can’t get enough of.

27/04/2026

WE ARE HIRING: Full-time Server and Full-time Chef de Partie. Must be eligible to work in New Zealand and must speak English. Hospitality experience in a similar establishment is also required. Send your CV to [email protected] if interested or share this with someone who you think would be great!

24/04/2026

WE ARE HIRING: Full-time Server. Must be eligible to work in New Zealand and must speak English as this is a customer-facing role. Hospitality experience in a similar establishment is also required. Send your CV to [email protected] if interested or share this with someone who you think would be great!

15/04/2026

Who remembers our Apple Tart? Should we bring it back?

Fun fact: Before Fabio returned back to New Zealand, he was living jn São Paulo. When the pandemic hit and restaurants shuttered, he was confined to his small apartment. He took the initiative to start a small business, selling sweet and savoury tarts and would deliver all his orders around the city, by motorbike. Hey - you gotta do what you gotta do!

07/04/2026

It was a short month but February was jam-packed with activity.

2. Special Lunar New Year delivery from Partridge Jewellers x Messika. ❤️
3. Our Tuna Tostada, on the road
4. Hosted at the beautiful summer home of regulars turned friends, Kevin and Pam. Pam cooked a divine meal while Kevin generously kept the wine flowing
5. Monday night potato gratin made by Fabio. We used to open the restaurant on Monday nights but we currently have the night closed so we can selfishly have one night off to ourselves. Homemade dishes like this make it worth it
6. Valentine’s Day 2026 - one of our biggest nights of the year
7. Kamal 🌹
8. Team briefing before V Day service
9. V Day first course: Tuna Ceviche, Aji, Whitebait and Kumara
10. V Day second course: Reina Pepiada Arepa with guasacaca (so popular it’s now permanently in the menu!)
11. V Day main: Barbacoa Lamb Tacos - oh this was insane so stay tuned 😉
12. V Day dessert: Valrhona Chocolate Mousse, Cherries, Chipotle & Cream - a dreamy combo
13. More of a lowlight because it was Paula and Esteban’s last day with us, before they went on vacay to Thailand en route home to Colombia 💔
14. We celebrated our engagement party the day after V Day (it was a hectic crazy busy weekend filled with love - glasses were a necessity to cover under eye bags)
15. The following day, we celebrated Lunar New Year Eve with Tiffany’s family at Mr Lobster. Loves a prosperity toss
16. A delicious dinner at GILT Brasserie at Chancery Chambers (thank you Gilt team!) on a Monday, pictured with our friend Leah Kirkland
17. Tuna Ceviche now also permanently on the menu and selling out most nights! Get in early for it
18. A surprise visit from our friend Hayden McMillan from Wellington’s Restaurant & Bar and Café & Restaurant
19. David’s back for a hot minute before leaving us for Europe 🥹 (another lowlight for us, but highlight for him)
20. Mucho, mucho amor from our customers. Thank you so much, we appreciate and love you all. 💙💙💙

31/03/2026

We are closed for the Easter break this coming weekend, but will be open business as usual Tuesday - Thursday, 5:00pm - late! 💙

26/03/2026

After much demand, the Fish Moqueca is back on our menu! A traditional Brazilian fish stew from Bahia, the heart of Afro-Brazilian culture and birthplace of samba dance and music, our Moqueca is made with white catch of the day, prawns, plus a party of capsicum, tomatoes, red onions, coconut cream, and red palm oil. Served with farofa (toasted cassava flour) and banana for some extra crunch and a hint sweetness, and a side of flavorsome rice, you’ll feel nice and cosy with this comfort food in your belly.

📸: .sciascia

17/03/2026

It’ll take longer for us to make them than for you to eat them but we can’t wait to see you at the Taco Festival hosted at this Sunday 22nd March! Here’s a sneak peek of what Fabio will be making on the day. See you there! 🌮

04/03/2026

It has been a hectic start to the year and we are short-staffed (if you know anyone who would be great on our team, please get in touch!) so we forgot to post the January highlights! 🫣 That said, we re-opened on January 13th so there’s only really half a month to report on. Still…

2. A chicken mole negro at home, hosting our friends and of Wellington’s best and and their minis (photo c/o Dom)
3. The new Tuna Tostada - this sold out most nights but has recently been taken off the menu as we replaced it with a sharing style Tuna Ceviche which is currently selling out most nights
4. The Heirloom Tomatoes got an upgrade with smoked corn cream - I like corn! 🌽
5. Photo of the team after the first service on Jan 13th. Lol, no words.
6. Half Picanha looking like South America
7. New dessert on the menu - Cuatro Leches. BTS of it being made
8. Photo of said Cuatro Leches 🍓
9. came to visit and try aforementioned Tuna Tostada and Cuatro Leches. He was given a staff discount because guess what - he’s back on payroll as a casual 🤣
10. are back in town! First visit this year 🙏🏼
11. The Frenchie is also back, casually!
12. Special delivery of beautiful Colombian roses from as part of their Valentine’s collab with
13. Testing out some new dishes for fun
14. It seems that when you have a full team of staff, you have no customers but when you are short-staffed, you have a full house of customers. You can never win but we thank all our customers who come to support us, always. So great meeting lots of travellers visiting NZ over this Summer period, too.

January and February (will get to those highlights, soon - there were many in Feb!) felt like November and December. Even though it’s crazy we are into March, it also feels like we are already halfway through the year as we’ve been burning the midnight oil and we are exhausted but there’s no rest for the wicked so let’s keep pushing!!! See you all in house soon. 💙🙏🏼

28/02/2026

After much demand, the Fish Moqueca is back on our menu! A traditional Brazilian fish stew from Bahia, the heart of Afro-Brazilian culture and birthplace of samba dance and music, our Moqueca is made with white catch of the day, prawns, plus a party of capsicum, tomatoes, red onions, coconut cream, and red palm oil. Served with farofa (toasted cassava flour) and banana for some extra crunch and a hint sweetness, and a side of flavorsome rice, you’ll feel nice and cosy with this comfort food in your belly.

📸: for

19/02/2026

Our amazing bartender David (pictured) is moving overseas and while we are so excited for him, we are now looking for a new full-time bartender Tuesday - Saturday nights, with an immediate start.

Email your CV to [email protected] to apply. Must have bartending experience, ideally 2 years at a similar establishment making cocktails (we will train up the right candidate too). Must speak fluent English as this is a customer-facing position. Are you who we are looking for? Get in touch now!

05/02/2026

Just over a week ago, we had a solo guest walk in, who was visiting from Thailand. She dined at the bar, using AI to translate our menu (turns out, she is an AI lecturer back home). We gave a rundown of our menu, explaining classic and current popular dishes and she said that AI had suggested those too, which we were surprised by. It suggested the tuna tostada which is one of our newer dishes, and we were impressed by how up-to-date AI was with our menu. The diner ordered bit by bit, savouring each moment, politely chatting with each member of our team, taking photos of each dish as it arrived, and left at the end of her experience with a friendly smile.

The next day, she sent us a beautiful email with a thoughtful message and YouTube video she had made overnight. It was so wonderful, we had to share it! Khob khun ka, Dr M T! We welcome you back anytime you are in Auckland. 🙏🏼

Tempero

03/06/2026

03/06/2026

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27/04/2026

24/04/2026

15/04/2026

07/04/2026

31/03/2026

26/03/2026

17/03/2026

04/03/2026

28/02/2026

19/02/2026

05/02/2026

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Tuesday	5pm - 10pm
Wednesday	5pm - 10pm
Thursday	5pm - 10pm
Friday	5pm - 11pm
Saturday	5pm - 11pm