Haute Grandeur focuses on hotels that do not want to win the average award.
Richard Hatter, General Manager, Spa ICON, Hong Kong
This Award guarantees guests our establishment has attained the highest achievement
Erich Friedl, General Manager, The Naka Island, Phuket
Haute Grandeur will set a new standard in recognising exceptional experiences
Mart van Berkum, Proprietor & GM, Netherlands
To receive an award from Haute Grandeur Global Spa Awards is a big honour
Choo Li Loo , General Manager, W Hong Kong, China
This Award will bring about an added value to the Wyndham Grand Regency Doha brand
Ayman Lotfy, General Manager, Qatar
We are indeed very happy to be shortlisted
Wajeed Bagwan, General Manager, Suba Spa Dubai, United Arab Emirates
The international exposure we have seen so far has been exceptional we are thrilled
Steven Gargano, General Manager, ADGE Spa, Sydney, Australia
The highest industry Award we can hope to receive we are proud to be shortlisted
Thomas Fehlbier, General Manager, Banana Island Resort Doha by Anantara , Qatar
We are truly honoured to be associated with the most transparent Awards organisation
Marco den Ouden, General Manager, Alila Villas Soori, Bali, Indonesia
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Cooke’s Restaurant and Bar at Hotel Grand Windsor
Auckland, New Zealand
Cooke’s Restaurant and Bar, in Auckland, New Zealand is housed in the city’s finest boutique hotel, Hotel Grand Windsor. Not to be outdone by this beautiful new hotel’s credentials, Cooke’s Restaurant and Bar is quickly establishing a name as one of Auckland’s finest restaurants.
Group Executive Chef Jinu Abraham emphasizes sustainable and organic produce accompanied by organic wines. High Tea presents the finest morsels and sweet treats, all crafted in-house. This all-day eatery is classy and gorgeous with a seasonally changing menu. Contemporary interior design retains Art Deco aesthetics with cleverly designed corners for every style of diner.
Lunch might involve a classic Reuben sandwich reinterpreted in bap bun complete with brisket, thousand island dressing and house pickles. Fancy a cocktail? Sample the signature Luscious Dainty made simply from gin, fresh cream and a quenelle of elderflower and strawberry sorbet. In the evening, perhaps share a plate of free-range pork belly, scallops, fermented cabbage and candied macadamia nut. Leave room for chef’s twist on New Zealand’s pavlova, a summer berries and rose version of this heavenly dessert.