Top chefs Annabel Langbein, Josh Emett, Justin North and Warren Turnbull have shaped the menu for Taste at the Cloud, which is separated into four small zones - seaside, urban, rural, and orchard/winery.
Mr Turnbull, who was raised in South Auckland but recently returned from 20 years in London and Sydney, said it was important to push diners' tastes pastthe usual flavours and cuts of meat.
"Everyone seems to want snapper, but there's some amazing, underrated seafood, like ling, bluenose ... and kahawai.
"It's all about moving forward, and it helps for people to see differently. It's a sustainability thing too, using different cuts of animal, instead of your standard fillets and your rack, which Kiwis are brought up with."
A quick survey of Queens Wharf visitors by the Herald found the most popular dish was the horopito venison tataki with golden kumara crisps and puha and watercress pesto.
Seventy wines - hand-picked after blind tastings of 350 wines - have been chosen to complement the food options.
Placed in the back third of the Cloud venue, the festival will run for 41 days.
Near the end of the Rugby World Cup, another festival, Taste of New Zealand, will run at Victoria Park.
Taste at the Cloud, Queens Wharf, 11.30am-6pm weekdays and 10am-6pm weekends until October 24. Free to enter, with ticket packages starting at $17.
Tasty morsels - mmmmm...
* Greenlip mussels with lemongrass and coconut fire sauce.
* Beer-braised beef and honey kumara pie with macadamia crumb.
* Flaked, smoked kahawai on artisan grain croute in avocado and kawakawa butter.
