SEM - Creating in Absence
A cuisine driven by zero-waste innovation. Working mainly with regenerative producers, we create menus based on the micro-seasonal, using fermentation and preservation techniques to eliminate food waste.
It's about the balance between what's in the ground right now, what is preserved from previous menus and working on what a future food system will look like.
The food on the plate is the coming together of what is at its best in the present with the creative consequence of what was not used in the past.
Dinner at SEM
Food & drink
A six-course tasting menu, low-intervention wines, cocktails crafted from by-products and foraged ingredients, and a selection of craft drinks and beer.
Constantly researching, experimenting, learning and adapting—our driving force is challenging the status quo while providing excellent food, drinks, and hospitality.
The Founders
Lara, a Brazilian, and George, a Kiwi, founded SEM despite their upbringing on opposite sides of the globe. Lara focused on sustainable development, engaging in social and environmental projects in Brazil, while George honed his culinary skills as a chef in restaurants across New Zealand and Australia before joining forces.
