Das feast. Das fun. OktoberFEAST is back for six nights.

OPEN FRI–SAT 4–10PM · SUN 4–9PM · NORTHSHORE, HAMILTON

Announcements

Das feast. Das fun. OktoberFEAST is back for six nights.

7 September 2026

Schnitzel happens. Friday 25 to Sunday 27 September and Friday 2 to Sunday 4 October.

Munich has the tents. We have the river. For two weekends this spring, Friday 25 to Sunday 27 September and Friday 2 to Sunday 4 October, the precinct goes Bavarian and stays that way for six nights.

Pork knuckle with the crackling still crackling. Kranski. Schnitzel under sauerkraut. German pilsner at Pineapple Bar and bell players out to raise the spirits as you raise your glass. And the other sixty kitchens cooking the world right through it, so the table that wants three schnitzels and the table that wants ramen turn out to be the same table. That's the trick. Nothing gets taken away. Everything gets added.

The board, so far

Our chefs have been hard at work crafting specials that will shift the dial

Poulet & Porc lead with a traditional German pork knuckle and a kranski. Baked & Loaded have German potatoes with sauerkraut, which is exactly what belongs next to a knuckle. Smash Mamas are putting sauerkraut on a chicken schnitty burger, and Ghnocci Ghnocci have gone one further with a chicken schnitty gnocchi. We had our doubts. We don't anymore.

Then the snacks. Kombi Alley are making a cronut pretzel, which is precisely what it sounds like. Nawty Nuts are doing gebrannte Mandeln, the hot candied almonds you smell three streets before you see them at any German Christmas market, served in a cone. First Bite have beer battered onion rings for the table, and Miss Flossy is pouring butterbeer for the kids and whoever drew the driving. Pineapple Bar finishes it with German pilsner and lagers, all six nights.

Ten dishes across nine kitchens, with more joining before the first Friday. Look for the Bavarian flags. The full board with prices goes on the website before opening night.

How to order it

Knuckle first. It's the dish Bavaria is judged on and there's no sense putting it off. Crackling that cracks, meat that gives up without a fight, potatoes and sauerkraut on the side. Then go wide for the table: a kranski to share, a round of onion rings, a schnitty burger for whoever said they weren't hungry. Someone gets sent for cronut pretzels while everyone else argues about the gnocchi. Finish with a cone of hot almonds on the walk back to the deck.

Brass on the deck

The stages go Bavarian too. Bell players over the river at dusk, which sounds like a niche pleasure until you hear it. An oompah band that knows how long a chorus should run and runs it one longer. Stilt walkers between the tables. Our regular acts still play, so a brass band on the Main Deck and a DJ in the Laneway can be the same night. The full program goes up a week out.

On beer, because people ask. Munich's Oktoberfest is a festival first and a beer hall second. Families, brass, grandparents, dancing on benches. That's the version we run. The beer is here and it's good, but the clue is in the name. It's OktoberFEAST. Come for the food and the fun. The beer will find you.

Lederhosen and dirndls welcome, never required. If you own them, this is what you own them for. If you don't, nobody will notice. They'll be looking at the knuckle.

Which night

Fridays are for mates, straight from work, beer cold and brass loud. Saturdays are the big ones, busiest and best, so come early and pace yourself. Sundays are for families and the sensible, bell players on early and the river going gold. The second Sunday sits on the long weekend, which means it isn't a school night. Act accordingly.

Every dish runs all six nights. So does the beer. There's no wrong night, only a favourite, and if the first weekend leaves you wanting the second, we'll save you a knuckle. Prost.