Welcome to Beast and Butterflies, an exceptional Auckland restaurant that invites you on an unforgettable culinary journey. Situated in the vibrant Viaduct Harbour, our restaurant offers stunning waterfront views, creating the perfect backdrop for a remarkable dining experience. Whether you’re joining us for a delightful lunch or indulgent dinner, our menu showcases a tantalizing fusion of flavors crafted with the freshest locally sourced ingredients.

Led by our esteemed Executive Chef Top Lorthae and his talented team, our culinary expertise spans continents, with experience garnered from renowned establishments, including Michelin-starred restaurants. Chef Lorthae’s creative flair and meticulous attention to detail shine through as he presents a menu that reflects the best of Auckland’s dining scene.

At Beast and Butterflies, we pride ourselves on providing a space that exudes relaxation and sophistication. Our stylish and contemporary decor sets the stage for a memorable dining experience, where you can unwind and savor every moment.

To complement your meal, our extensive wine list showcases a curated selection of local and international wines. Our sommeliers are on hand to guide you towards the perfect pairing, elevating your dining experience to new heights.

Immerse yourself in the epitome of waterfront dining at Beast and Butterflies. With our commitment to culinary excellence, impeccable service, and breathtaking views, we invite you to indulge your senses and create lasting memories with us. Book your table now and embark on a culinary adventure that will leave you craving for more.

Top Lorthae

Executive Chef

Growing up in rural town in Thailand Top was taught how to cook from a young age by his grandmother. Before he knew it, cooking became a career that he is very passionate about. Rustic Asian street food is his pride and roots, and European cuisine is his passion and adventure. In 2000, Top emigrated to his new home – Aotearoa, where he began his professional culinary journey. Top gained his formal training at Auckland’s University of Technology, then got his foot in the door at White Restaurant in Hilton, Auckland in 2004 working under renowned chef, Geoff Scott.

He later furthered his career at Glass Brasserie, Hilton in Sydney working under Michelin starred chef, Luke Mangan; as well as a few other large establishments including 360 Bar and Dining on Sydney Tower. After travelling around Europe, he returned to Aotearoa working as Sous Chef at Mollies Boutique Hotel in Herne Bay, a Relais & Chateaux hotel. His adventure then continued to well-renowned restaurants such as Sails Restaurant and Ostro Brasserie & Bar. He worked as a Senior Sous Chef at Ostro for 3.5 years before joining the team at Beast & Butterflies at M Social Auckland.

Maurice Ligutom

Food & Beverage Operations Manager

A seasoned hospitality professional with a passion for delivering exceptional service and creating memorable guest experiences. With over a decade of experience in food and beverage operations including managing multi-site casual dining, fast-paced, high-volume restaurant and bar establishments in Singapore. Maurice held key positions in renowned venues and played a vital role in the pre-opening setup for CéLaVi Restaurant and SkyBar at Marina Bay Sands Hotel in Singapore before joining the preopening team of M Social Hotel Auckland as Food & Beverage Operations Manager, overseeing the successful functioning of Beast & Butterflies Restaurant & Bar. Her role involves planning menus in collaboration with the Executive Chef, managing operations, creating beverage and wine lists, coordinating M Social Hotel’s special events, private functions, and meeting room hire in addition to managing day-to-day service. Maurice also led marketing initiatives, organized events, and coordinated venue buyouts. Throughout her career, her teams have received multiple accolades, including the Best Dining Experience at the Singapore Tourism Awards and consistent Certificate of Excellence awards from TripAdvisor, Auckland, NZ.

Maurice enjoys exploring New Zealand culture, cuisines, and tasting wines on my days off.