Fire inspires Red Wall 1939’s meticulously prepared 'Braised Ox Tail', served with marcella-filled prawn and homemade crispy sea salt slice. Mild, yet spicy, the dish is slow-cooked using two types of Sichuan pepper and a rum flambé for the final flourish.
Red Wall 1939 is Auckland's newest Chinese fine-dining experience. The menu is based on a traditional state dining banquet, usually experienced by Chinese royalty and dignitaries. Dishes served have a contemporary twist, using premium New Zealand produce.