Auckland is in a particularly confident dining era. Chefs are looking closely at the produce, cultures and cooking traditions that shape Tāmaki Makaurau, then expressing them in restaurants that feel personal rather than generic. A single evening can move from contemporary New Zealand cooking to Samoan storytelling, Pan Latin flavours, French bistro craft or a Japanese inspired tasting menu.
The city also rewards different ways of eating. There are polished tasting menus for a major occasion, warm neighbourhood rooms where wine is part of the conversation, and energetic shared plate restaurants that make a spontaneous dinner feel like an event. Across those formats, the most memorable places combine strong technique with a clear sense of identity.
These Auckland restaurants capture the breadth of the current scene. Menus change with the seasons, so specific dishes may evolve, but each venue offers a compelling reason to book, whether that is a wood fire kitchen, an intimate chef counter, exceptional produce or hospitality that makes ambitious food feel welcoming.
Ahi.
Ahi. puts Aotearoa at the centre of the experience. Its name means “fire” in te reo Māori, and owner chef Ben Bayly builds the cooking around a wood burning hearth. The kitchen works with traceable ingredients from around the country, including wild seafood and grass fed beef, while organic greens arrive from the restaurant’s own garden. The result is modern New Zealand food that connects technique, landscape and cultural memory.
Diners can choose between an à la carte meal and a longer tasting experience, with both following the seasons closely. Smoke and flame add depth without overwhelming the natural character of the produce. The Commercial Bay dining room brings a sense of occasion, yet the food remains grounded in growers, fishers and farmers. Ahi. is an excellent choice for visitors who want a refined introduction to contemporary New Zealand cuisine.
Address: Level 2, Commercial Bay, 7 Queen Street, Auckland CBD, Auckland 1010, New Zealand
Ahi. Menu
No dishes match all the filters you picked.
Lunch Set Menu
A New Zealand Food Story
4 snacks + 4 courses
Lunch Snacks
paramanawa
PARAOA
Commercial Bay · 5 m Ahi’s kawakawa sourdough + house-cultured butter
TIO
Waiheke · 32 km Te Matuku oyster + Ahi garden fennel & celery granita + Marlborough méthode ‘sea foam’
KOURA RANGI
Auckland Islands · 1,688 km poached scampi + koji butter sauce + crispy wasabi Price: POA
MAPARI TARTARE TART
Waikato · 131 km Angus picanha + Sturgeon Valley caviar + Coppersfolly wasabi sour cream + nashi pear
PĀUA
D’Urville Islands · 450 km Blackfoot pāua fritter + pāua emulsion + crispy kumara
Lunch Starters
kaitimata
HĀMANA
Akaroa Harbour · 784 km Akaroa salmon + kina cream + nasturtium + granny smith apple + smoked salmon & kimchi on ‘vogels’
KAMOKAMO
Clevedon · 41 km terrine of grilled butternut & kamokamo + buffalo curd + fire blanched beans + witloof jam + kale veloute
KOURA
Fiordland · 1,119km totara-flamed whole live crayfish + shaved fennel + orange + mustard butter
Lunch Mains
kai matua
IKA
Aotearoa · ~ km steamed fish + Jerusalem artichoke + pickled pioppino + smoked whey beurre blanc + puffed buckwheat + sorrel
HĪPI
Hawke’s Bay · 349 km Matangi lamb + carrot & kawakawa pavé + carrot piccalilli + sheeps labneh + walnut & toasted yeast crumble + brussels sprout
RAKIRAKI
Cambridge · 130 km wood-fired duck breast + duck leg & cranberry mortadella + smoked beetroot + celeriac + choko + orange vinaigrette
KAU
Taranaki · 410 km Ahi backyard BBQ: Greenstone Creek scotch + Marmite brown butter + crispy agria potatoes + creamed leeks + baby gem + kiwi onion dip
Lunch Extras
kai tāpiri · 15 ea
HUAWHENUA
roasted greens from the Ahi. Garden + our dressing
RIWAI
Ahi’s crispy agria potatoes + mushroom ketchup
HUAMATA
Ahi. Garden salad + house dressing
Lunch Dessert
26 ea
BURNT BUSH HONEY TART
Waiheke Island · 31 km Waiheke Island Honey Co native honey + almonds + McLeod’s sparkling IPA + fresh winter citrus & persimmon ice-cream
PAINĀPORO
Parua Bay, Whāngarei Heads · 121 km BBQ’d New Zealand pineapple + smoked chilli + pumpkin seed ‘Nutella’ + cocoa nibs
Dinner Set Menu
A New Zealand Food Story
4 snacks + 4 courses
Dinner Snacks
paramanawa
PARAOA
Commercial Bay · 5 m Ahi’s kawakawa sourdough + house-cultured butter
TIO
Waiheke · 32 km Te Matuku oyster + Ahi garden fennel & celery granita + Marlborough méthode ‘sea foam’
KOURA RANGI
Auckland Islands · 1,688 km poached scampi + koji butter sauce + crispy wasabi Price: POA
MAPARI TARTARE TART
Waikato · 131 km Angus picanha + Sturgeon Valley caviar + Coppersfolly wasabi sour cream + nashi pear
PĀUA
D’Urville Islands · 450 km Blackfoot pāua fritter + pāua emulsion + crispy kumara
TUNA HŪHUNU
Ngāruawāhia · 108 km BBQ’d long-finned eel + horopito glaze + puha verde + rēwena fried bread + pickled fennel
Dinner Starters
kaitimata
HĀMANA
Akaroa Harbour · 784 km Akaroa salmon + kina cream + nasturtium + granny smith apple + smoked salmon & kimchi on ‘vogels’
WHEKE
Bluff Coast · 1,200 km grilled octopus + glazed daikon + pickled grapes + octopus XO + grilled pikopiko & spring onion
KAMOKAMO
Clevedon · 41 km terrine of grilled butternut & kamokamo + buffalo curd + fire blanched beans + witloof jam + kale veloute
Koura
Fiordland · 1,119 km totara-flamed whole live crayfish + heirloom carrots + blood orange + mustard butter
Dinner Mains
kai matua
IKA
Aotearoa · ~ km steamed fish + Jerusalem artichoke + pickled pioppino + smoked whey beurre blanc + puffed buckwheat + sorrel
HĪPI
Hawke’s Bay · 349 km Matangi lamb + carrot & kawakawa pavé + carrot piccalilli + sheeps labneh + walnut & toasted yeast crumble + brussels sprout
RAKIRAKI
Cambridge · 130 km wood-fired duck breast + duck leg & cranberry mortadella + smoked beetroot + celeriac + choko + orange vinaigrette
KAU
Taranaki · 410 km Ahi backyard BBQ: Greenstone Creek scotch + Marmite brown butter + crispy agria potatoes + creamed leeks + baby gem + kiwi onion dip
Dinner Extras
kai tāpiri · 15ea
HUAWHENUA
roasted greens from the Ahi’s Garden + our dressing
RIWAI
Ahi’s crispy agria potatoes + Ora’s farm mushroom ketchup
HUAMATA
Salad leaves from Ahi’s Garden + vinaigrette of Kakariki EVOO
Vegetarian Set Menu
A New Zealand Food Story
4 snacks + 4 courses
Vegetarian Snacks
paramanawa
Ahi. kawakawa SOURDOUGH
Commercial Bay · 5 m cultured butter
eggplant TART
Northland · 167 km sheep labneh + pickled daikon + granny smith
smoked CARROT TARTARE
Patumāhoe · 63 km tomatillo salsa verde + almonds+ fire-roasted capsicum
tempura ENOKI MUSHROOM
Mangawhai · 98 km chilli XO + burger sauce
Vegetarian Starters / Mains
kaitimata / kai matua · 32 / 46
KAMOKAMO
Clevedon · 41 km terrine of grilled butternut & kamokamo + buffalo curd+ fire blanched beans + witloof jam + kale soup
HARORE
Mangawhai · 106 km Ora’s farm fire mushrooms “tart fine” + snow peas + stracciatella + summer truffle + hollandaise
BBQ’d CABBAGE
Patumāhoe · 63 km garden puree + kohlrabi sauerkraut + whey velouté + pickled radish
Vegetarian Extras
kai tāpiri · 15 ea.
HUAWHENUA
roasted greens from the Ahi. Garden
RIWAI
Ahi’s crispy agria potatoes + mushroom ketchup
HUAMATA
Ahi.Garden salad + our dressing
Sweet As
KAI REKA · 26 ea.
BURNT BUSH HONEY TART
Waiheke Island · 30 km Waiheke Island Honey Co native honey + almonds + McLeod’s sparkling IPA + fresh winter citrus & persimmon ice-cream
BANANA LOUISE CAKE
Whangarei · 80 km banana parfait + banana skin jam + macadamia + coffee & rum + meringue
PAINĀPORO
Parua Bay, Whāngarei Heads · 121 km BBQ’d New Zealand pineapple + smoked chilli + pumpkin seed ‘Nutella’ + cocoa nibs
Coffee
KAWHE
Black
White
Tea
Origins aromatic oolong
Origins green
Green tea, spearmint & peppermint
New Zealand breakfast
Aromatic earl grey
Lemon & ginger
AHI GARDEN TEA
Wine
WĀINA · 100ml
Solaire Petit Manseng
2023 Marlborough
Pegasus Bay Aria Riesling
2025 North Canterbury
Wooing Tree Tickled Pink Pinot Noir
2021 Central Otago
Gibbston Valley Pinot Gris
2018 Central Otago
Fortified
75ml
JudgeRock The Verdict Saint Laurent
2023 Central Otago
Campbells Muscat
NV Victoria, AU
Beverage Pairings
Aotearoa Pairing
A curated journey through New Zealand’s finest wine regions, featuring wines from celebrated local producers.
World Pairing
A collection of international benchmarks, featuring some of the world’s finest wines.
Non-Alcoholic Pairing
A vibrant, garden-inspired collection of thoughtfully crafted non-alcoholic drinks.
Paris Butter
Paris Butter is a polished Herne Bay dining room where New Zealand ingredients meet the international perspective of chefs Nick Honeyman and Zennon Wijlens. The season led tasting format draws on European technique and Asian influences, but the cooking never feels like a collection of borrowed ideas. Courses are composed with restraint, careful textures and a strong understanding of when the main ingredient should speak for itself.
The Evolution menu is offered across several courses and is designed as a complete journey rather than a series of unrelated plates. Recent highlights have included lamb with pine nut, apple and caviar, a signature duck preparation with truffle, and a sticky date dessert with tonka, rum and vanilla. Precise service, thoughtful wine pairings and a warm, elegant room make Paris Butter especially suited to celebrations and destination dining.
Address: 166 Jervois Road, Herne Bay, Auckland 1011, New Zealand
Paris Butter Menu
Evolution Menu
Please note that the menu changes regularly, and the sample menu below is as of June 2026, based on the seasonal produce available to us.
Bread
Tomato honey, Truffle butter, Oliveti x Paris Butter Northland olive oil
Kingfish, jalapeno, olive, goats cheese
Snapper, nam jim, yuzu, scampi
Lamb, pine nut, apple, caviar
The Duck Tray with truffle
Beef, miso, onion, ponzu
Pear, macadamia, liquorice, saffron
Sticky Date, tonka, rum, vanilla
Evolution Menu
PARIS BUTTER × EMMELYN | ALUMNI DINNER
Wednesday 2 & Thursday 3 September
Snacks + six-course collaborative menu
Optional wine pairing available
New Year’s Eve at Paris Butter
As 2026 draws to a close, we’re getting ready to celebrate another unforgettable year at Paris Butter, and you’re invited to join us.
Start Your Night Right – 5:30 pm Sitting
Kick off your New Year’s Eve in style before heading out to catch the fireworks. Begin with champagne and oysters, Savour our signature snacks, Then indulge in a four-course menu showcasing the standout dishes of the year, elegant, vibrant, and full of flavour.
An Evening to Remember – 8:00 pm Sitting
Enjoy a slower, more indulgent experience with Zennon and the team as we wrap up 2025 together. You’ll dine on the same exquisite menu and still have time to head out for the countdown afterwards.
Wine Pairings
Local Wine Pairing
International Wine Pairing
Onslow
Josh Emett’s Onslow combines the ease of a grand neighbourhood restaurant with the detail expected from a special occasion destination. The spacious room has generous booths, a garden terrace and a calm sense of theatre. European ideas provide the framework, while New Zealand produce gives the menu its personality, creating dishes that are polished without losing their pleasure or generosity.
The Chatham Islands crayfish éclair is an inviting way to begin, while Big Glory Bay salmon pastrami with a savoury canelé arrives with tableside flourish. Beyond the signatures, the menu is broad enough for both a full celebratory dinner and a more relaxed lunch. Confident cooking, assured service and a strong wine programme explain why Onslow remains one of central Auckland’s most dependable dining rooms.
Address: 9 Princes Street, Auckland CBD, Auckland 1010, New Zealand
Onslow Menu
No dishes match all the filters you picked.
Daily a la carte - Bread
Onslow Milk Rolls
Holly Bacon Fat, Maple Butter
Daily a la carte - Raw
Ossetra Caviar Bump
Ossetra Caviar Tin
Chopped Egg, Chives, Crème Fraîche, Shallots, Kumara Blini
Market Oysters
Chardonnay Mignonette, Lemon
Daily a la carte - Treats
Devilled Egg
Ossetra Caviar
Chatham Islands Crayfish Éclair
Organic Egg, Spiced Bisque, Herbs
Fried Bread
Whipped Goats Cheese, Truffle Honey, Rosemary
Baked Storm Clam
Burnt Butter, Fennel Pepper, Garden Herbs
Daily a la carte - Starters
Ruakākā Kingfish Crudo
Pink Grapefruit & Lime Dressing, Crème Fraîche, Vanilla Oil, Rosemary
Beurre Noisette Roasted Celeriac
Apple Mustard, Fried Shallots, Hazelnut, Thyme
Duck Pastrami
Red Wine Braised Cabbage, Horseradish Sour Cream, Dill
Yellowfin Tuna Carpaccio
King Prawn Bearnaise, Pickled Cipollini Onions
Daily a la carte - Salmon Trolley
Cured Mt Cook Alpine Salmon
Garden Herbs, Treacle Bread, Pickled Cucumber, Honey Mustard
Daily a la carte - Mains
Butter Poached Snapper
Fennel Purée, Oyster Cream, Potato Crumb
Braised Beef Cheek
Leek à La Crème, Swede,Turnip, Thyme
Wild Venison Striploin
Braised Venison Neck, Savoy Cabbage, Artichoke
Cambridge Duck Breast
Blackberry Ketchup, Cromwell Cherries, Thyme
Southern Stations Wagyu Sirloin
Braised Paua Cream, Potato Croquette, Pickled Wakame
12 Hour Lumina Lamb Shoulder
Miso Bagna Càuda, Broccolini, Lemon, Pecorino (to share)
Daily a la carte - Sides
Oak Lettuce Salad
Cos, Radicchio, Garden Herbs, French Vinaigrette
Roasted Brussels Sprouts
Pecorino Foam, Pine Nuts, Confit Shallots
Creamed Agria Potato Gratin
Thyme, Grana Padano
Father’s Day Lunch - Extras
FATHER’S DAY LUNCH 4 COURSES / 95
Te Kouma Oysters
Chardonnay Mignonette, Lemon
Father’s Day Lunch - Treats
FATHER’S DAY LUNCH 4 COURSES / 95
Fried Brie
Marshs Honeycomb, Thyme
Chicken Liver Parfait
Gougere, Port Gel, Rosemary
Father’s Day Lunch - Starter
FATHER’S DAY LUNCH 4 COURSES / 95
Scampi and Ruakākā Kingfish Crudo
Saffron Ginger Dressing, Waiheke Garden Flowers
Mt Cook Alpine Salmon Pastrami
Milk Roll, Maple Butter
Father’s Day Lunch - Main
FATHER’S DAY LUNCH 4 COURSES / 95
Fruits Of The Sea
Snapper, Prawn, Clam, Octopus, Moules Marinière
Venison Wellington
Blackberry Ketchup, Venison Bone Marrow Sauce
Southern Stations Eye Fillet
Braised Pāua Cream, Potato Croquette, Pickled Wakame
Father’s Day Lunch - Sides
FATHER’S DAY LUNCH 4 COURSES / 95
New Season Yams
Maple Glaze, Whipped Sour Cream, Chives
Creamed Agria Potato Gratin
Thyme, Grana Padano
Roasted Brussels Sprouts
Pecorino Foam, Pine Nuts, Confit Shallots, Thyme
Father’s Day Lunch - Dessert
FATHER’S DAY LUNCH 4 COURSES / 95
Lemon Meringue Swiss Roll
Citrus Curd, Toasted Meringue
‘Not Tiramisu’ Layer Cake
Chocolate Mousse, Salted Caramel
Bread & Butter Pudding
Candied Orange, Rum Anglaise, Brown Butter Ice Cream
Dessert
Chocolate Soufflé
Salted Pecan Ice Cream
Hazelnut Praline Cream
Blackberry Sorbet, White Chocolate Cake, Rosemary Oil
‘Not Tiramisu’ Layer Cake
Chocolate Mousse, Salted Caramel
Bread & Butter Pudding
Candied Orange, Raisin, Rum Anglaise, Vanilla Ice Cream
Onslow Petit Fours
Please ask your server for today’s selection
Cheese
Cheese
The perfect finish after dessert, or instead. A seasonal selection, brought tableside for you to choose from. Served with pear chutney, lavosh, biscotti, and honeycomb.
Vegetarian Menu - Treats
Midnight Baker Seeded Loaf
Vegan Cheese, Smoked Maple, Rosemary
Preserved Artichoke
Pine Nuts
Vegetarian Menu - Starter
Roasted Brussels Sprouts
Pecorino Foam, Pine Nuts, Confit Shallots, Thyme
Vegetarian Menu - Main
Riwaka Périgord Truffle
Mushroom Fricassée, Jerusalem Artichoke Beignet
Vegan Menu - Treats
Quinoa Seeded Loaf
Vegan Cheese, Smoked Maple, Rosemary
Preserved Artichoke
Pine Nuts
Beetroot Tartar
Walnuts, Olive Oil
Vegan Menu - Starters
Roasted Brussels Sprouts
Pecorino Foam, Pine Nuts, Confit Shallots, Thyme
Vegan Menu - Main
Riwaka Périgord Truffle
Mushroom Fricassée, Jerusalem Artichoke Beignet
Saturday Arts Lunch - Treats
SATURDAY ARTS LUNCH $65 PER PERSON. 4 TREATS, YOUR CHOICE OF MAIN & DESSERT.
Marlborough Oyster
Mignonette
Lamb Croquette
Pumpkin Purée, Sage
Devilled Egg
Riwaka Truffle
Fried Bread
Salmon Mousse, Roe, Dill
Add - Chatham Islands Crayfish Éclair
Organic Egg, Spiced Bisque, Basil
Saturday Arts Lunch - Main
SATURDAY ARTS LUNCH $65 PER PERSON. 4 TREATS, YOUR CHOICE OF MAIN & DESSERT.
Butter Poached Snapper
Prawn Risotto, Crispy Prawn, Chive
Braised Beef Cheek
Creamed Leek, Potato Skins, Horseradish
Saturday Arts Lunch - Sides
SATURDAY ARTS LUNCH $65 PER PERSON. 4 TREATS, YOUR CHOICE OF MAIN & DESSERT.
Oak Lettuce Salad
Cos, Radicchio, Garden Herbs, French Vinaigrette
Add - Roasted Brussels Sprouts
Pecorino Foam, Pine Nuts, Confit Shallots, Thyme
Add - Creamed Agria Potato Gratin
Thyme, Grana Padano
Saturday Arts Lunch - Dessert
SATURDAY ARTS LUNCH $65 PER PERSON. 4 TREATS, YOUR CHOICE OF MAIN & DESSERT.
Blackberry ‘Bombe Alaska’
Honey Cake, Italian Meringue
Chocolate Soufflé
Salted Pecan Ice Cream
Sunday Long Lunch - Extras
SUNDAY LONG LUNCH 4 COURSES / 85.
Ossetra Caviar Bump
Sunday Long Lunch - Treats
SUNDAY LONG LUNCH 4 COURSES / 85.
Baked Oyster
Rockefeller
Yellowfin Tuna Tartlet
Crème Fraîche, Chives
Fried Oyster Mushroom
Agrodolce Glaze
Sunday Long Lunch - Starter
SUNDAY LONG LUNCH 4 COURSES / 85.
King Prawn Risotto
Prawn Head Bisque, Crispy Legs, Lemon
Awatoru Wild Venison Tartare
Toasted Brioche, Deviled Egg Mayonnaise
Add - Caviar
Sunday Long Lunch - Main
SUNDAY LONG LUNCH 4 COURSES / 85.
Hawke’s Bay Baked Sole
Beurre Noisette, Capers, Parsley
Cambridge Duck Pithivier
Sautéed Morels, Cognac Duck Liver Sauce
Braised Beef Cheek
Leek à La Crème, Swede,Turnip, Thyme
Add - Truffle
Sunday Long Lunch - Sides
SUNDAY LONG LUNCH 4 COURSES / 85.
New Season Yams
Maple Glaze, Whipped Sour Cream, Chives
Creamed Agria Potato Gratin
Thyme, Grana Padano
Roasted Brussels Sprouts
Pecorino Foam, Pine Nuts, Confit Shallots, Thyme
Sunday Long Lunch - Dessert
SUNDAY LONG LUNCH 4 COURSES / 85.
Lemon Meringue Swiss Roll
Citrus Curd, Toasted Meringue
Cromwell Apricot Clafoutis
Vanilla Chantilly Cream
Father’s Day Lunch - Drinks
Wine Pairing Optional
Saturday Arts Lunch - Mini Cocktails
Two sip cocktails, it’s the drink you need before you have your first drink
Junior Jasmine
Two Sip Jasmine / Jasmine Gin, Lychee, Umeshu, Lemon
Knee High Negroni
Two Sip Negroni / Gin, Campari, Cynar, Sweet Vermouth, Tawny Port
Mini Martini
Two Sip Martini / Vodka, Vermouth, Olive Brine
Add - Ossetra Caviar Olive
Sunday Long Lunch - Drinks
Wine Pairing
Dessert & Fortified
75ml
2022 Astrolabe Late Harvest Chenin Blanc
Marlborough
2015 Nevis Bluff Pinot Gris
Central Otago
2019 Churton Petit Manseng
Marlborough
2015 Ch. Guiraud, Sauternes
Bordeaux, France
NV Yalumba Antique Muscat
Barossa, Australia
2019 Alvear Pedro Ximenéz
Montilla Moriles, Spain
NV Lustau ‘Don Nuno’ Oloroso Seco
Jerez, Spain
NV Graham’s 10yo Tawny
Gaia, Portugal
NV Graham’s 20yo Tawny
Gaia, Portugal
NV Barbeito Boal ‘Reserva’
Madeira, Portugal
Brandy/Cognac/Grappa
30ml
Martell VS
Cognac, France
Pierre Ferrand ‘1840’ 1er
Cognac, France
Delord 1995 Bas Armagnac
Armagnac, France
Domfrontais 2015 Calvados
Calvados, France
Jacopo Poli 2014 Grappa Sassicaia
Tuscany, Italy
Hennessy ‘XO’
Cognac, France
After Dinner Cocktails
Espresso Martini
Vodka, Coffee Liqueur, Espresso, Demerara
Key Lime Pie
Lime, Pistachio Biscuit Infused Pisco, Cream, Tonic
Sweet Temptation
Mango, Vanilla Vodka, Spiced Rum, Lime
Crimson & Cream
White Chocolate, Chambord, Hazelnut, Pisco, Cream
Beverage List - Martini Trolley Service
The martini is a drink that deserves a little ceremony. Our tableside trolley service brings a touch of theatre to your dining experience
Made your way
+ Upgrade your Martini with a Ossetra Caviar Olive
+ Upgrade your Martini with a Blue Cheese Stuffed Olive
Beverage List - The Collection
Second Nature
Gin, St Germain, Lavender, Cucumber, Soda
Jungle Cartel
Cocchi Torino, Cynar, Spiced Rum, Banana, Coffee, Tonic
Jasmine
Jasmine Gin, Lychee, Umeshu, Lemon
Beverage List - Reimagined Classics
Manhattan Underwood
Porcini Butter Whisky, Red Wine Reduction, Mushroom Tuille
Marlborough Sour
Sauvignon Blanc, Passionfruit, Lemon
Chilli Margarita
Chilli Tequila, Curaçao, Yuzu, Lime
Negroni
Gin, Campari, Cynar, Sweet Vermouth, Tawny Port
Sweet Talk
Melon, Umeshu, Elderflower, Lemon
Pink + White Terraces
Rhubarb, Custard, Cranberry, Lime
Beverage List - Non-Alcoholics
All spirits listed are prepared using 0% non-alcoholic alternatives
Peach Fizz
Central Otago Peach Juice, Apricot Tea, Cinnamon, Orange, Lime
Mint Condition
Butterfly Pea Cordial, Summer Fruit Tea, Lime, Mint
Matcha do about Nothing
Tequila, Greek Yogurt, Matcha Cordial, Szechuan Pepper
Hibiscus Blush
London Dry, Italian Spritz, Aperitif Rosso, Hibiscus
Aotearoa Spritz
Vermouth, Horopito, Kawakawa, Pohutukawa, Lime
Privateer
Dark Cane Rum, Lyre's Rosso, Citrus Oleo
Beverage List - Non-Alcoholic Wine
Odd Bird Blanc de Blancs
Beverage List - Softs & Juice
Coca-Cola / Coca-Cola Zero Sugar
Schweppes Ginger Beer / Ginger Ale
Schweppes Soda
Schweppes Tonic / Diet Tonic
Schweppes Lemonade
East Imperial Grapefruit Tonic
East Imperial Yuzu Tonic
Homegrown Fresh Orange Juice
Keri Juice - Pineapple / Apple / Cranberry / Tomato
Beverage List - Non-Alcoholic & Low ABV Beer
Garage Project 'Tiny' IPA 0% (Can)
Peroni 0%
McLeods Northern Light Session Lager 2.3% (Can)
Beverage List - Low ABV
Seasonal Wine Spritz
White Wine, Lemon, Orange Bitters, Soda
Beverage List - Water
Antipodes Sparkling / Still (1 litre)
Antipodes Sparkling / Still (500ml)
Beverage List - Tap Beer
375ml
Asahi Super Dry Lager 5%
Sawmill Bright IPA 5.9%
Beverage List - Bottle/Can
Garage Project 'Tiny' IPA 0% (Can)
Peroni 0%
McLeods 'Northern Light' Session Lager 2.3% (Can)
Urbanaut 'Copacabana' Brut IPA Low Carb 7.1%
Urbanaut 'Jaco' Hazy Pale Ale 2.5%
Sawmill Pilsner 4.8%
Hallertau '#09 The Beer of Auckland' Lager
Garage Project 'Aro Noir' Porter 7.1%
Beverage List - Cider
Peckham's Apple Cider 5.3%
Beverage List - Sake
100ml
Koimari Saki Junmai Daiginjo
Saga, Japan
Beverage List - Aperitif
45ml
Cocchi Americano
Piedmont, Italy
L'Opera Bitter Orange
Hastings, NZ
Pernod
Pontalier, France
Ricard
Marseille, France
RinQuinQuin á la Pêche
Provence, France
Antica Formula Sweet Vermouth
Piedmont, Italy
Beverage List - Dry Sherry
75ml
Olorosso, Lustau Don Nuno
Jerez, Spain
Beverage List - Champagne & Sparkling
125ml
MV Krug Grande Cuvée 173ème Édition
Champagne, France
NV Ruinart 'R' Brut
Champagne, France
2020 Vilaura Extra Brut Blanc de Blanc
Marlborough
2023 Ata Rangi Brut Rosé
Martinborough
Beverage List - White
150ml
2024 Clos Henri ‘Otira’ Sauvignon Blanc
Marlborough
2022 Pegasus Bay 'Bel Canto' Riesling
North Canterbury
2022 Lyrarakis 'Psarades' Dafni
Crete, Greece
2024 Kenzie 'Mangatahi' Albariño
Hawke’s Bay
2024 Scout Pinot Gris
Central Otago
2023 Alta Mora Etna Bianco
Sicily, Italy
2024 Jean-Paul & Benoit Droin Chablis
Burgundy, France
2023 Luta 'Cirrus' Chardonnay
Nelson
Beverage List - White Cellar Selection
75ml/150ml
2022 J. Colin Chassagne-Montrachet 1er Cru
Burgundy, France
Beverage List - Rosé
150ml
2025 Ch. d’Esclans 'Whispering Angel'
Provence, France
Beverage List - Red
150ml
2023 Foradori Teroldego Vigneti delle Dolomiti
Dolomite, Italy
2024 Aprentis of Devotus Pinot Noir
Martinborough
2023 Prophet's Rock 'Olearia' Pinot Noir
Central Otago
2024 Jenny Dobson 'Francie' Cab Franc
Hawke's Bay
2021 Marqués de Riscal 'Reserva'
Rioja, Spain
2023 Stormwood 'Meritage', Cab Sav/Merlot
Waiheke Island
Beverage List - Red Cellar Selection
75ml/150ml
2018 Yalumba 'Octavius' Shiraz
Barossa, Australia
2018 Hans Herzog Nebbiolo
Marlborough
2024 Ata Rangi Pinot Noir
Martinborough
2024 Ata Rangi 'McCrone Vineyard' Pinot Noir
Martinborough
Flight of two
Beverage List - Amaro/Digestif
30ml
Amarot “8” Lanificio San Salvatore
Turin, Italy
Nonino Quintessentia
Friuli, Italy
Averna
Sicily, Italy
Montenegro
Bologna, Italy
Mandragola
Vidracco, Italy
Cynar
Novi Ligure, Italy
Fernet Branca
Milan, Italy
Benvenuti Nocino
Bologna, Italy
Liquore Strega
Benevento, Italy
Picon Club
Belgium
Amaro di Angostura
Trinidad, West Indies
Tempus Fugit Crème de Menthe Glaciale
Bern, Switzerland
Mr Black Coffee Amaro
Sydney, Australia
Fernet Branca Mentha
Turin, Italy
Beverage List - Allpress Coffee
As you like it
Beverage List - Noble & Sunday Tea
No.590 English Breakfast
No.551 Classic Early Grey
No.910 Chamomile Blossom
No.950 Ginger Limoncello
No.911 Peppermint Breeze
No.201 Imperial Sencha
Tempero
Tempero brings the vivid flavours of South and Central America to Karangahape Road. Chef Fabio Bernardini and Tiffany Low opened the restaurant in 2023, shaping an intimate room around bold food and generous hospitality. Bernardini’s experience in acclaimed kitchens, including Pujol in Mexico City, supports cooking that is technically accomplished but never stiff. New Zealand produce is treated through a distinctly Latin lens.
Begin with pão de queijo, crisp outside and deeply cheesy within, before moving into plates built for sharing. Lamb tacos, fire kissed meats and bright sauces show the kitchen’s ability to balance richness, acidity, spice and smoke. The atmosphere is energetic and inclusive, making Tempero equally appealing for an adventurous date night or a lively group dinner. It is one of the clearest examples of Auckland’s global outlook.
Address: 352 Karangahape Road, Auckland CBD, Auckland 1010, New Zealand
Tempero Menu
Snacks
Crispy Pigs Ears
Crab Gratin
Pão De Queijo
Mussel Tostadas With Guasacaca
Guacamole With Totopos
Cassava Chips With Chipotle
Chicken Hearts With Farofa
Sides
Cucumber Salsa Macha Salad
Mole Negro And 5 Tortillas
Farofa With Pancetta
Rice
Corn Tortillas
Dishes
Potato Gnocchi
Lamb Tacos
Acarajé
Chicken Milanese
Prawn Bobó
Arroz Con Pato
Grilled Scallops
Wagyu Picanha
Desserts
Caramel Pudding
Horchata Sorbet
Churro
Dishes For Two
Picanha
Pratos
Baby Octopus Pipián
Chile Relleno
Potato Gnocchi
Chargrilled Ox Tongue Mole
Acarajé
Larger Dishes
Fish Moqueca
Picanha 500gm
Cocktails
Caipirinha (Caprioska|Passionfruit +2)
Rabo de Galo
Gringo Peligroso
Chilli Margarita (Classic|Mezcal +2)
Margarita (Classic|Mezcal +2)
Hibiscus with Mezcal
Pisco Sour (Passionfruit +2)
Pisco Punch
Negroni Bariletto
Negroni (Classic|Mezcal|Cachaça|Rum)
Carajillo
Espresso Martini (Classic|Rum|Horchata)
Old Cuban
Mojito
Daiquiri
Horchata Rum
Martini (Vodka|Gin)
Spritz (Cappelletti|Campari)
Paloma
Piña Colada
Beers
Estrella Damm Lager 330ml 4.6%, Spain
Sawmill Hazy IPA 5.9%, Matakana
Sawmill IPA 5.8%, Matakana
Sawmill Pilsner 4.8%, Matakana
Garage Project Fugazi 2.2%, Te Aro
Garage Project Tiny XPA 0.5%, Te Aro
Non Alcoholic
NON Wine Alternative #3 Yuzu, Orange, Cinnamon
Mocktail(Chilli Marg|Caipirinha|Pisco Sour|Smoky Paloma)
Coconut Lemonade
Horchata (Rice & Cinnamon Milk)
Cucumber, Lime & Chia Agua Fresca
Hibiscus & Cinnamon Agua Fresca
Homemade Soda (Lime|Orange)
Freshly Squeezed Juice
Coca-Cola
Voyage Still or Sparkling Water 1L
Hot Beverages
Dear Deer Brazil Cerrado Filter Coffee 300ml
Fresh Mint Infusion
Lemon Verbena Infusion
Sparkling + Champagne
GLS BTL
Dibon Cava Brut Reserve
NV, Penedes, Spain
Taittinger Cuvée Prestige
NV, Reims, Champagne
Taittinger Les Folies De La Marquetterie
NV, Reims, Champagne
White
GLS CRF BTL
Amoise Chenin Blanc
2025, Hawke’s Bay, NZ
Kenzie Mangatahi Chardonnay
2023, Hawke’s Bay, NZ
Te Kano Fume Blanc de Noir
2021, Central Otago, NZ
Albert Bichot Petit-Chablis
2023, Burgundy, France
Alma Negra Blanco
2022, Uco Valley, Mendoza, Argentina
Domaine Seguinot Petit-Chablis
2024, Burgundy, France
Domaine de Montille Bourgogne Clos du Château
2022, Puligny-Montrachet Burgundy, France
Rosé
GLS CRF BTL
Chateau Peyrassol #LOU
2025, Provence, France
Red
GLS CRF BTL
Loncomilla Magico Reserva País
2021, San Javier, Chile
Cloudy Bay Pinot Noir
2024, Marlborough, NZ
Ederra Crianza Tempranillo
2019, Rioja, Spain
Animal Malbec
2023, Uco Valley, Mendoza, Argentina
De Martino Estate Carménère
2022, Maipo Valley, Chile
Domaine de la Cure Gamine Gamay Chilled Red
2022, Beaujolais Villages, France
Amoise Amphora Gamay Noir Chilled Red
2024, Hawke’s Bay, NZ
144 Islands Remy Jacob Syrah Field Blend
2024, Bay of Islands, NZ
Domaine Bourgeois Sancerre Rouge
2023, Loire Valley, France
Domaine Beaurenard Châteauneuf-du-Pape
2022, Southern Rhone, France
Aromatised Wines & Liqueurs
Vermouth, Amaro & Sherry 50ml
Oscar .697 Vermouth Bianco 16%
Oscar .697 Vermouth Rosso 16%
Cocchi Vermouth de Torino 16%
144 Islands Kawa Amaro 35%
Hidalgo Triana Pedro Ximenez Sherry 15%
Churchill’s 10 Year Old Tawny Port 19.5%
Tala Auckland
Tala is chef Henry Onesemo’s deeply personal expression of Samoan cuisine. The name means “story”, and the set menu unfolds through explanations of ingredients, techniques, family memories and cultural traditions. Onesemo does not simply place familiar flavours into a fine dining format. He gives them space, context and precision, creating an experience that feels celebratory, generous and unmistakably his own.
Counter seats offer the closest view of the kitchen and allow the storytelling to become part of the meal. Preparations such as umu chicken and palolo demonstrate how traditional references can be interpreted with clarity and imagination. The limited menu descriptions are intentional, preserving discovery until each course arrives. Tala is intimate and distinctive, so advance booking is wise for diners seeking one of Auckland’s most singular evenings.
Address: 235 Parnell Road, Parnell, Auckland 1052, New Zealand
Tala Auckland Menu
Chef’s Journey
Chef’s Journey
The ultimate TALA experience – the Chef’s Journey tasting menu leads you through a series of dishes, each one telling its own tale of Samoa, with TALA’s signature Umu Chicken as the centrepiece. Sittings at 5:30pm or 7:30pm only.
Seasonal Fruit
Snacks
Palolo
Pisupo
Panikeke
Sua l'a
Oka
Roadside BBQ
Umu Chicken
Copra
Siamu Popo
Pani Popo
Pavlova
Koko Samoa
TALA
Fāgogo Journey
Fāgogo Journey
An exploration of the flavours of Samoa – reimagined and refined – the Fāgogo Journey is a slightly shorter version of the Chef’s Journey tasting menu. Bookings available from 5.30pm.
Seasonal Fruit
Snacks
Palolo
Pisupo
Panikeke
Sua l'a
Oka
Roadside BBQ
Copra
Siamu Popo
Pani Popo
Pavlova
Koko Samoa
TALA
Lunch
Fāgogo Journey menu
Join us for lunch at TALA on Friday and Saturday.
Hello Beasty
Hello Beasty is lively, colourful and built around the pleasure of sharing. Stuart and Emma Rogan bring Japanese, Korean and Chinese influences together with excellent local produce, creating food that is immediate and generous rather than overly formal. The waterfront setting and upbeat service suit the menu’s energy, while careful seasoning keeps the bold flavours balanced.
Edamame with chilli and moromi miso makes a strong opening, while slow cooked coastal lamb shoulder layers red chilli, Sichuan sauce, coconut, coriander and mint. The kitchen is equally serious about dessert, including warm twisted doughnuts with chocolate fudge and miso buttermilk caramel. Creative cocktails complete the experience. Hello Beasty works especially well for groups who want accomplished cooking in a room that never feels precious.
Address: 95-97 Customs Street West, Auckland CBD, Auckland 1010, New Zealand
Hello Beasty Menu
No dishes match all the filters you picked.
Main Menu — Snacks
Edamame
Edamame chilli, moromi miso
Nashi pear kimchi
cashew cream, shiso + chives
Sichuan tuna tartare
black rice crackers, avocado, tobiko + finger lime, chilli oil — 1pc
Shokupan Japanese milk bread
confit garlic, miso brown butter, shio kombu.
Main Menu — Raw + Cold Cuts
Ruakaka Kingfish
green chilli, coconut, fresh lime + fish sauce, cucumber, Thai basil
Beasty sashimi selection
Big Glory Bay salmon, garlic chive, basil + finger lime, market tuna, wasabi cream, Ruakaka kingfish, charred jalapeño
Cucumber + Fennel salad
green sesame sauce, chilli, mint + coriander, silken tofu, crunchy chilli + almonds
Burrata
Yuxiang sauce, roasted peanuts, spring onion, sesame + chilli crisp
Main Menu — Potstickers + Buns
Pork + ginger potstickers
spring onion, garlic shoot, chilli crisp + black vinegar — 6pc
Spiced tofu savoy cabbage + spinach dumplings
Schezwan tomato + sesame sauce, peanut, chickpea furikake — 5pc
Steamed chicken + prawn dumplings
smoked hock suprême butter, chilli shallot — 3pc
Nikuman sticky beef cheek buns
Japanese black vinegar, chilli jam — 2pc
Main Menu — Small Plates
KFC Korean fried cauliflower
spicy gochujang glaze, roasted sesame seeds
Beasty fried chicken
red chilli hot sauce, miso ranch, yuzu cucumber, lime
Crispy soft-shell crab
XO chilli sauce, ginger, spring onion, fresh coriander, mint + bean sprouts, lime
Prawn + crab toast
seared grain-fed eye fillet, sweet + sour sauce, Japanese mayo, green onions
Main Menu — Bigger Plates
Roasted Hapuka
Hokkaido scallop, scampi + chive sausage, caramelised cauliflower puree, umeboshi, capers, pine nut dressing
Slow-cooked Coastal Lamb shoulder
red chilli + Sichuan sauce, coconut, coriander + mint
Wok-fried black pepper eye-fillet
cumin, chilli jam, onion, garlic shoots, Japanese black vinegar, soy, crispy shallots
Chilli Sichuan noodles
Wok-fried pork mince, mustard greens, black vinegar, spring onion, coriander, roasted peanuts
Shredded confit duck okonomiyaki
mung bean, kimchi, bean sprout, spring onion, spicy bulldog sauce, kewpie, shaved bonito, furikake
Main Menu — Hibachi
Wild caught Australian tiger prawns
garlic + kombu butter, shichimi — 4pc
Grain-fed eye-fillet kushiyaki
karashi mustard, black pepper shallots, wasabi chimichurri — 2pc
Crispy-skin pork belly
radish kimchi, baby gem lettuce, mustard
Korean BBQ chicken
chickpea, black garlic + sesame purée, pickled cucumber yuzu + fresh turmeric — 2pc
Main Menu — Extras
Iceberg, crunchita cos
ginger + sesame
Charred broccolini
sesame dressing, roasted peanuts, coriander, togarashi
Crispy fried brussel sprouts
leek soubise, white miso dressing, smoked bacon + chilli Typhoon shelter
Spring onion flatbread
green koji — 1pc
Steamed Japanese rice
Main Menu — Desserts
Coconut vanilla rice pudding
stewed Granny Smith apple + rhubarb, cornflake coconut crunch, fruit granita
Kkwabaegi
twisted donuts, chocolate fudge sauce, miso buttermilk caramel
Crème brûlée cheesecake
charred pineapple, makrut lime, mango sorbet, chocolate crisp
Vegetarian — Snacks
Edamame
Edamame chilli, moromi miso
Nashi pear kimchi
cashew cream, shiso + chives
Shokupan Japanese milk bread
confit garlic, miso brown butter, shio kombu.
Vegetarian — Cold Cuts
Cucumber + Fennel salad
green sesame sauce, chilli, mint + coriander, silken tofu, crunchy chilli + almonds
Burrata
Yuxiang sauce, roasted peanuts, spring onion, sesame + crispy chilli
Vegetarian — Dumplings
Spiced tofu savoy cabbage + spinach dumplings
Schezwan tomato + sesame sauce, peanut, chickpea furikake — 5pc
Vegetarian — Small Plates
KFC Korean fried cauliflower
spicy gochujang glaze, roasted sesame seeds
Vegetarian — Bigger Plates
Roasted eggplant + kimchi Okonomiyaki
mung bean, spring onion, spicy bulldog sauce, kewpie, red cabbage slaw, furikake
Chilli Sichuan noodles
shiitake, mustard greens, black vinegar, spring onion, coriander, roasted peanuts
Vegetarian — Extras
Iceberg, crunchita cos
ginger + sesame
Charred broccolini
sesame dressing, roasted peanuts, coriander, togarashi
Crispy fried brussel sprouts
whipped tofu, white miso dressing, furikake
Spring onion Flatbread
— 1pc
Steamed Japanese rice
Vegetarian — Desserts
Coconut vanilla rice pudding
stewed Granny Smith apple + rhubarb, cornflake coconut crunch, fruit granita
Kkwabaegi
twisted donuts, chocolate fudge sauce, miso buttermilk caramel
Crème brûlée cheesecake
charred pineapple, makrut lime, mango sorbet, chocolate crisp
No Added Gluten — Snacks
Edamame
Edamame chilli, moromi miso
Nashi pear kimchi
cashew cream, shiso + chives
Sichuan tuna tartare
black rice crackers, avocado, tobiko + finger lime, chilli oil — 1pc
No Added Gluten — Cold Cuts
Ruakaka Kingfish
green chilli, coconut, fresh lime + fish sauce, cucumber, Thai basil
Beasty sashimi selection
Big Glory Bay salmon, garlic chive, basil + finger lime, market tuna, wasabi cream, Ruakaka kingfish, charred jalapeño
Cucumber + Fennel salad
green sesame sauce, chilli, mint + coriander, silken tofu, crunchy chilli + almonds
No Added Gluten — Small Plates
Crispy soft-shell crab
ginger, spring onion, fresh coriander, mint + bean sprouts, white miso + togarashi emulsion, lime
No Added Gluten — Hibachi
Wild caught Australian tiger prawns
garlic + kombu butter, shichimi — 4pc
Crispy-skin pork belly
radish kimchi, baby gem lettuce, mustard
No Added Gluten — Bigger Plates
Roasted Hapuka
Hokkaido scallop, scampi + chive sausage, caramelised cauliflower puree, umeboshi, capers, pine nut dressing
Slow-cooked Coastal Lamb shoulder
red chilli + Sichuan sauce, coconut, coriander + mint
Wok-fried black pepper eye-fillet
cumin, chilli jam, onion, garlic shoots, Japanese black vinegar, soy, crispy shallots
No Added Gluten — Extras
Iceberg, crunchita cos
ginger + sesame
Crispy fried brussel sprouts
leek soubise, white miso dressing, smoked bacon + chilli Typhoon shelter
Charred broccolini
sesame dressing, roasted peanuts, coriander, togarashi
Steamed Japanese rice
No Added Gluten — Desserts
Coconut vanilla rice pudding
stewed Granny Smith apple + rhubarb, cornflake coconut crunch, fruit granita
Crème brûlée cheesecake
charred pineapple, makrut lime, mango sorbet
Beasty Chef’s Selection
SPRING/SUMMER ‘FEED ME’ MENUS — FOR TABLES OF TWO OR MORE
Beasty ‘Feed Me’ Menu 1
Snack: Spicy miso edamame. Raw/cold: Ruakaka Kingfish, mandarin yuzu kosho fermented cream, salted lemon, fennel, puffed rice, sesame, makrut lime. Choice of either: KFC — Korean fried cauliflower, spicy gochujang glaze, roasted sesame seeds. Or Beasty fried chicken, fermented red chilli, yuzu cucumber, kimchi seasoning. Bigger plate: Slow cooked Coastal lamb shoulder, red chilli + Sichuan sauce, coriander + mint. Rice + charred broccolini, sesame dressing, roasted peanuts, coriander, togarashi. To finish: Kkwabaegi twisted donuts, miso caramel, chocolate fudge sauce.
Beasty ‘Feed Me’ Menu 2
Snack: Spicy miso edamame. Raw/cold: Beasty sashimi selection, Big Glory Bay salmon, garlic chive, basil + finger lime, market tuna, wasabi cream, Ruakaka kingfish, charred jalapeño. Small plate: Crispy soft-shell crab, XO chilli sauce, ginger, spring onion, fresh coriander, mint + bean sprouts, lime. Hibachi: Korean BBQ chicken, chickpea, black garlic + sesame purée, pickled turmeric + cucumber. Bigger plate: Slow cooked Coastal lamb shoulder, red chilli + Sichuan sauce, coriander + mint. Rice + charred broccolini, sesame dressing, roasted peanuts, coriander, togarashi. To finish: Kkwabaegi twisted donuts, miso caramel, chocolate fudge sauce.
For a Bit More
Fresh Market Oysters
pickled ginger, lemon
Sichuan tuna tartare
black rice crackers, avocado, tobiko + finger lime, chilli oil
Crispy salt + pepper pork belly gua bao
pickled cucumber, chilli, tamarind + lime sauce
Cocktails
BLOODY KIMCHI
Svitlo Vodka, Beasty kimchi blend, tomato juice, togarashi salt
BEASTY YUZU-SHU SPRITZ
Yuzu-shu sake, yuzu + cucumber, Prosecco, soda
LITTLE KOKONATTSU
Plantation rum, pineapple + coconut milk punch, lime leaf
BOKBUNJAJU BRAMBLE
Roots Dry Eco Gin, blackberry bokbunjaju, lemon
GINGER NEKO
Plantation Original Dark rum, ginger shrub, fresh mint, lime
On Tap
Sapporo
Urbanaut Kingsland Pilsner
Garage Project 'Chipper' Hazy Pale
By the Glass
Champagne Ayala Brut Majeur, NV
Kenzie Albariño, 2024
Decibel Chenin Blanc, 2023
Novum Rosé, 2024
Alpine 'Head In The Clouds' Pinot Noir, 2024
Moko Hills Pinot Noir, 2022
Umeshu + Sake
Kunizakari Muroka Umeshu
Zenkuro Original Junmai Sake (NZ)
Yamamoto Pure Black Junmai Ginjo Sake
On Arrival — Perfect for Groups + Celebrations
Fallet Dart 'Grande Selection' Brut, NV
Fresh croissant + brioche, strawberries, peaches + apples. Dry, fine. Delicious. An award winning grower champagne from this ancient winemaking family in Charly-sur-Marne. Pinot Noir, Meunier, Chardonnay.
Ayala Brut Majeur NV, Aÿ
Citrus + lemon curd. Brioche. Dry, zesty + rounded.
Cazador Auckland
Cazador has occupied a distinctive place on Dominion Road since 1987. Now led by the second generation, the restaurant remains devoted to sustainable meat, careful butchery and a respectful hunter gatherer philosophy. Game, offal and house cured charcuterie are handled with confidence, while the trophy lined room gives the experience a character that could not be mistaken for anywhere else.
The Feast menu is the best introduction, moving through a generous selection that may include house cured meats, wild venison and smoky quail when available. Despite the restaurant’s specialist reputation, the hospitality is warm and the team is skilled at guiding newcomers through unfamiliar cuts. Cazador is rewarding for adventurous diners, but its real strength is consistency: robust flavour, ethical sourcing and precise cooking delivered without unnecessary fuss.
Address: 854 Dominion Road, Mount Eden, Auckland 1041, New Zealand
Cazador Auckland Menu
Feast
The best way to dine at Cazador. Served to share.
Cazador Feast
Duck broth, kawakawa Baked flatbread, parmesan, spinach Stuffed fried olives, venison mince, fennel mayo Venison bresaola, goats cheese, whiskey honey Duck parfait, red onion marmalade Smoked beetroot, macadamia, brown butter Grilled duck hearts, pomegranate, labneh, fermented green chilli Coal grilled Wapiti venison, cauliflower, sour cherry Saffron polenta, parmesan, house cured heritage pork pancetta Grilled green cabbage, koji, parsley, chilli NZ cheese, crackers, miso & burned apple Dark chocolate & brandy mousse, candied orange, salted pistachio
House made charcuterie
With house made pickles, preserves & crackers
Venison bresaola
Heritage pork lonzo
Game terrine, pickled carrots, tarragon mustard
Duck parfait, red onion marmalade
Snacks
Nan-e-Bakshi - baked flatbread, parmesan, spinach
Grilled aubergine babaganoush, pita, za’atar
Boar croqueta, nduja mayonnaise, paprika
Stuffed fried olives, venison mince, rosemary
Spiced capicola
Starters
Persimmon, stracciatella, sal de chapulín, basil
Grilled venison heart, almond, guajillo chilli
Conservas pick ’n mix, piquillo butter, bread
Yellowfin tuna crudo, fino crème, salted grapes, black lime, curry leaf
Mains
Dry aged pork chop, quince, oloroso jus
Butternut gnocchi, mushrooms, burned butter, sage, hazelnuts
Char grilled venison, cauliflower, sour cherry, pine nuts
Fish of the day
Sides
Baby gem, radicchio, mint, sherry vinaigrette
Crispy potatoes, fennel mayonnaise
Roasted parsnip, honey glaze, brioche sauce, almond
Desserts
Sherry crème caramel, tea soaked prune
Dark chocolate & brandy mousse, candied orange, salted pistachio
Sorbet & ice cream - 3 scoops, served with a fennel torta
Affogato - vanilla ice cream, eighthirty espresso, Lustau Pedro Ximenez
Cheese
Pink and White Terraces washed rind, apple, miso
Mahoe blue, smoked honeycomb
Comte Millesime, walnuts
Hot drinks
Turkish coffee, cardamom, cinnamon, hand brewed in a copper cezve
Pickers Pocket tea - English Breakfast, Earl Grey, Mint, Green
Digestifs
Cazador ‘Vishnofka’ housemade sour cherry brandy
Hidalgo Alameda Cream Sherry, Jeres
Briottet Poire, Pear Brandy, France
Lustau San Emilio Pedro Ximenez Jerez, Spain NV
Rolet Vin Jaune, Savagnin, Jura, France ’17
Lustau Emilin Moscatel Sherry, Spain, NV
Cocktails
Persian Princess - sparkling wine & liqueur de rose
Señor Harold - fino sherry, tequila & pear
Angel Caido - Palo Cortado sherry,white vermut, walnut liquor
The Copper Bullet - rojo vermut negroni
El Cazador Martini - Xoriger gin, Lustau vermut, manzanilla, olives
Alcohol free
Hibiscus Margarita - hibiscus, lime, orange & ginger
Azhar’s Autumn- dry honey, aged black tea & grapefruit soda
Black peach Spritz - charred peach, chamomile, pink peppercorn
The Copper Bullet 0% - spiced rojo vermut negroni
Pheasant’s fling 0% - caramelized orange & peat Old fashioned
Guided Sherry Flight
Guided Sherry Flight (3x45ml)
Sherry - Dry
60ml
Tio Pepe Fino
Tio Pepe Fino en Rama
Hidalgo La Gitana Manzanilla
Gonzalez Byass Leonor Palo Cortado 12 yo
Lustau Los Arcos Amontillado
Hidalgo Napoleon Amontillado
Gonzalez Byass Del Duque Amontillado 30 yo
Lustau Dry Oloroso Don Nuno
Gonzalez Byass Alfonso Oloroso
Lustau Oloroso Pata de Gallina Garcia Jarana 1/38
Sherry - Sweet
60ml
Hidalgo Alameda Cream Oloroso/PX
Lustau Emilin Moscatel
Lustau Pedro Ximenez San Emilio
Gonzalez Byass Apostles Medium Palo/PX 30 yo
Gonzalez Byass Matusalem Oloroso/PX 30 yo
Gonzalez Byass Noe Pedro Ximenez 30 yo
Wine by the glass
Ata Rangi Brut Sparkling Rosé, Martinborough, NZ ’23
Bon Vivant Rose, Syrah/Grenache, Provence, France ’24
Pegasus Bay Muscat, North Canterbury, NZ 20 (off dry)
Millton Clos Samuel Viognier, Gisborne, NZ ’22
Lapilli Fiano di Avellino DOCG, Campania, Italy ’23
Ataahua Chardonnay, North Canterbury, NZ ’23
Amoise Amber skin contact Albarino, Hawke’s Bay, NZ ’24
Dubost Gamay, Beaujolais Villages Lantignie, France ’23
Alta Mora Etna Rosso Nerello Mascalese, Sicily, Italy ’22
Vino de Montana Garnacha, Sierra de Gata, Cáceres, Spain ’20
Hopes Groves Estate Syrah, Hawkes Bay NZ ’20
Matane Primitivo, Puglia, Italy ’22
Cellar by the glass
La Tour du Bon Grenache/Cinsault, Bandol Rosé, France ’22
Pegasus Bay Bel Canto Dry Riesling, Waipara, NZ ’20
Carlos Serres Blanco Reserva Viura , Rioja , Spain ’19
Neudorf Home Vineyard Chardonnay, Nelson, NZ ’09
Felton Road Calvert Pinot Noir, Central Otago, NZ ‘20
Felton Road Cornish Point Pinot Noir, Central Otago, NZ ‘20
R. Lopez Tondonia Reserva ,Tempranillo, Rioja, Spain ‘11
Te Mata ‘Coleraine’ Cab/Merlot, Hawke’s Bay, NZ ‘23
Champagne & Méthode Traditionnelle
De Chanceny Chenin Blanc, Cremant de Loire, France NV
Gosset Grand Blanc de Blancs, Champagne, Fr NV
Collet Art Deco Brut, Champagne, Fr NV
Nathalie Falmet Val Cornet Blanc de Noirs, Champagne, France NV
Rosé
Neudorf Tiritiri, Pinot Noir, Nelson, NZ’ 24
Vina Real Rioja Rosado Viura,Garnacha,Tempranillo, Rioja, Spain ’24
Lafran-Veyrolles Mouverdre, Bandol, France ’22
Hochar, Musar Jeune, Cinsault, Bekaa Valey, Lebanon ’22
Aard Syrah/Chardonnay, Hawke’s Bay, NZ ’24
White
Soarda Breganze Bianco Vespaiolo, Veneto, Italy ’24
Charles Frey Eclectic Pinot Blanc, Alsace, France ’23
Torres Celeste Verdejo, Rueda, Spain ’23
Huntress Waikoa Orange Riesling/Sauvignon, Wairarapa, NZ ’23
Viura de Cabezadas, White Rioja, Spain ’23
Churchill's Grafite Rabigato Viosinho, Douro, Portugal ’22
Rippon Sauvignon Blanc, Wanaka, NZ ’21
Beach House Chenin Blanc, Hawke’s Bay, NZ ’25
Dragon Bones Pinot Gris, Waitaki, NZ ’25
Muriel Blanco Viura, Rioja, Spain ’24
Prophet’s Rock Riesling, Central Otago, NZ ’24
Aard Chardonnay, Hawke’s Bay NZ ’24
Jenny Dobson ‘Florence’ Fiano, Hawke’s Bay, NZ ’25
Xavier Vignon Grenache blanc, Cote du Rhone, France ’23
Churton Viognier, Malrborough, NZ ’24
Felton Road Bannonckburn Chardonnay, Central Otago, NZ ’24
Famille Paquet Chardonnay, Macon Village, Burgundy, France’ 24
Odyssey Hera reserve Chardonnay, Gisbone, NZ ’24
Red
Loncomilla Magico País, Maule Valley, Chile ’21 (chilled)
Jean Foillard Gamay, Morgon, Beaujolais, France ’23 (chilled)
Prophet’s Rock Infusion Pinot Noir, Central Otago, NZ ’23 (chilled)
Aard Petit Pinot, Hawke’s Bay, NZ ’25
Kir Yianny Xinomavro, Naoussa, Macedonia, Greece ’22
Deep Down Pinot Noir, Marlborough, NZ ’24
Huntress Pinot Noir, Wairarapa, NZ ’23
Felton Road Bannockburn Pinot Noir, Central Otago ’21
Piqueras Garnacha Albacete,Castile-La Mancha, Spain ’23
Enrico Serafino Barbera d’Asti, Piemonte, Italy ’22
Bodegas Godelia 'Viernes' Mencia, Bierzo, Spain ’21
Mas de Gassac Elise, Merlot blend. IGP Pays d'Hérault, France ’23
Rock Ferry Trig Hill Tempranillo, Central Otago, NZ ’22
Solanera Monastrell, Yecla, Spain ‘22
Valenciso Tempranillo Reserva, Rioja, Spain ’19
Te Mata Awatea Cabernet/Merlot, Hawkes Bay NZ ’23
Reed Knifes Edge Shiraz, Great Western, Victoria, Australia ’24
Cellar
Château de Pibarnon Cinsault/Mourvèdre, Bandol Rosé, France ’22
Alphonse Mellot, Sauvignon Blanc, Sancerre, France ’20
Felton Bannockburn Chardonnay, Central Otago NZ ’19
Neudorf Home Block Moutere Chardonnay, Nelson, NZ ’16
Felton Road Block 3 Pinot Noir, Bannockburn, NZ ’17
Hans Herzog Nebbiolo, Marlborough NZ ’11
Gillman Cab Franc/Merlot, Matakana, NZ ’08
St Nesbit Merlot/Cabernet Blend, Karaka, NZ ’10
Te Mata ‘Coleraine’ Cab/Merlot, Hawke’s Bay, NZ ‘23
La Solitude Châteauneuf du Pape Syrah/Grenache, Rhône, France ‘22
Vega Sicilia Macán Tempranillo Rioja, Spain ’20
Vega Sicilia 'Valbuena 5°',Tempranillo Ribera del Duero, Spain ’18
Yalumba Octavius Shiraz, Barossa, Australia ’17
Fromm Auslese Riesling, Marlborough, NZ ’01 [750ml]
Fromm Auslese Riesling, Marlborough, NZ ’02 [750ml]
Beer
Tap Sawmill homegrown Lager 4%
Tap Sawmill Nimble Pale Ale 2.5%
Garage Project ‘Beer’ Lager 4.8%
McLeod’s Far North Chili Pilsner 5.2% [440ml]
Sawmill Doctor Doublebock Lager 6.5%
McLeod’s Cove Unfiltered Pale Ale 4.8%
Urbanaut Copacabana Brut IPA 7.1%
Sawmill Bright IPA 5.5%
Urbanaut Newtown Hazy Pale Ale 4.8%
Abel methode Cider, Nelson 2022 [375ml]
Abel methode Cider, Nelson NV [375ml]
Sawmill Bare Beer Pale Ale Non-Alcoholic <0.5%
Garage Project Tiny Lime Lager Non-Alcoholic <0.5%
Non Alcoholic
Antipodes mineral water (1L)
Cazador Tonic
Cazador Lemonade
Cazador Iced Tea
After dinner
Cazador ‘Vishnofka’ housemade sour cherry brandy
Hidalgo La Gitana Vermut Rojo, Jerez, Spain
Amaro Camatti Genoa, Italy
Briottet Framboise Sauvage, raspberry brandy, France
Briottet Poire William, pear brandy, France
González Byass Gran Reserva 12 yo Brandy de Jerez, Spain
The Willett Pot Still Reserve Bourbon, Kentucky, US
The Cadrona 8 Sherry Cask Whisky, NZ
Lagavulin 16 Single Malt Whisky, Islay, Scotland
Laphroaig 10 Single Malt Whisky, Islay, Scotland
Pegasus Bay Encore Riesling, Waipara NZ ’17
Churton Petit Manseng, Marlborough, NZ ’20
Fromm Auslese Riesling, Marlborough, NZ ’02
Sweet Sherry
Hidalgo Alameda Cream Oloroso/PX
Lustau Emilin Moscatel
Lustau Pedro Ximenez San Emilio
Gonzalez Byass Apostles Medium Palo/PX 30 yo
Gonzalez Byass Matusalem Oloroso/PX 30 yo
Gonzalez Byass Noe Pedro Ximenez 30 yo
Parro
Parro is an intimate Dominion Road restaurant with an open kitchen and a menu centred on the charcoal grill. Mediterranean ideas meet carefully selected New Zealand ingredients, and the cooking favours clarity over complication. Every seat has a view of the compact kitchen, giving the room an engaging sense of movement while the service keeps the mood warm and relaxed.
The menu changes, but a recent cured fish dish with white gazpacho, orange and kiwi berry captured Parro’s style particularly well: familiar foundations, bright contrasts and just enough invention. Vegetables, seafood and meats all benefit from the grill, which brings smoke and structure without flattening delicate flavours. Tables are limited and demand is strong, so booking ahead is the sensible approach.
Address: 359 Dominion Road, Mount Eden, Auckland 1024, New Zealand
Parro Menu
Starters
Marinated Olives Mix
BBQ Flat Bread
House made, long fermentation, charcoal fired.
Maximo's Burrata
Pumpkin puree, kabocha, pumpkin seeds
Croquetas
Mushroom mix, black truffle, burnt onion, sour cream.
BBQ Eggplant
Romesco, lettuce dressing, sesame seeds
Baby Cos
Salsa verde, ranch sauce, pangrattato
Smalls
Cured Raw Fish
White gazpacho, orange noisette, citrus
Chreed Tiger Prawns
Intense gambas pil pil sauce, chilli oil
Pork Sausage Botifarra
Chickpeas stew, radicchio salad, mustard
Mains
PASTA OF THE DAY
Leek Risotto
BBQ leek, sofrito, green picada, parmesan
Charcoal Grill
BBQ Fish
Fennel veloute, fresh fennel, potato gratin
Lamb Shoulder
Chermoula, carrot purre, labneh, pistachio
Prime T-Bone - 100g
(Ask your server the size available)
Dessert
Tiramisu
Dark Chocolate Crémeux
BBQ brioche, brownbutter ice cream
Crème Catalana Foam
Toffee, honeycomb, orange jelly
Sparkling
Champagne Laurent-Perrier La Cuvee NV, French
Bacio Della Luna Prosecco DOC, Italy
White Wines
Cembra Pinot Grigio, Italy
Greystone Riesling, New Zealand
Terroir Project Sauvignon Blanc, New Zealand
Ozu By Otazu Chardonnay, Spain
Albert Bichot Petite Chablis, France
Orange Wine
Terroir Project Orange, New Zealand
Rosé and Chilled Red
San Marzano Tramari Puglia Rose, Italy
St. Pauls 'Missianer' Schiava Alto Adige, Italy
Red Wines
Emma Marris Pinot Noir, New Zealand
Varvaglione Mezzo Primitivo, Italy
Petra 'Zingari' Rosso Super Tuscan, Italy
Tempranillo 'Reserva' Rioja, Spain
Cocktails
Negroni- dry gin, vermouth, campari
Chilli margarita - tequila, lime, triple sec, chilli
Aperol Spritz - prosecco, aperol, soda
Limoncello Spritz - prossecco, limoncello, soda
Cosmopolitan - vodka, triple sec, cranberry and lime juice
Non alcohol cocktail - project hydrosol, soda water
On Tap
Estrella Damn - on tap
Aperitifs
Vermouth #2 - A bitter sweet digestive with orange and herbs
Beer-Cider
Sawmill Pilsner 4.8%
Sawmill Hazy IPA 5.90%
Sawmill Pale Ale - Low alcohol 2.5%
Sawmill no alcohol 0%
Sawmill Bright IPA 5,5%
Sawmill Ultra Low Carb - Larger 4,2%
Non Alcohol
Coca-Cola
Coca-Cola zero
Schweppes lemonade
Tonic water, soda water
Apple, orange, pineapple - Juice
Voyage water - still, sparkling
Apéro Auckland
Apéro is the kind of restaurant that makes exceptional food and wine feel like part of everyday life. Chef Leslie Hottiaux brings memories of her Toulouse upbringing to a seasonal menu, while co-owner Ismo “Mo” Koski leads a thoughtful wine programme with warmth rather than ceremony. The compact, brick walled Karangahape Road room encourages diners to settle in and let the evening unfold.
The house pork sausage with pickles and mustard is a comforting signature, demonstrating how much pleasure can come from a simple idea executed properly. A feijoa soufflé with crème fraîche sorbet brings brightness to dessert, and the team can match each course with bottles from both familiar and less obvious producers. Apéro is ideal for a long conversation over several plates and a well chosen glass.
Address: 280 Karangahape Road, Auckland CBD, Auckland 1010, New Zealand
Apéro Auckland Menu
From the Kitchen
Bag of Bread and Butter
Warm Marinated Olives
Iberico Belotta Ham 40g ESP
Prosciutto Tartufo 60g ITA
Goats Cheese Croquettes, Kamahi honey
Falafel, Coriander Buffalo Yoghurt
Apéro Charcuterie Platter
Terrine of the day
Burrata, Chargrilled Butternut & Vadouvan
Portobello, Oyster, Shitake, Garlic & Herbs
Roasted Savoy Cabbage, Walnuts & Parmesan
Veges
Green leaf salad
Pomme Dauphine & Roquefort sauce
Something Fish…
Price: market price
Pork Sausage served w Pickles & Mustard
T-Bone of Beef 850g w Agria & Salad
Our favorite Cheeses this week
Feijoa Soufflé & Creme fraiche sorbet
PNG Chocolate gateau & Sorbet
Les’ Homemade Petits Fours
Madeleines (Baked to Order)
Homemade Sorbet (1 scoop)
Kazuya
Kazuya Yamauchi’s discreet Symonds Street restaurant combines Japanese sensibility with European technique in a composed tasting menu. The dining room is quiet and intimate, allowing the presentation, pacing and service to take centre stage. Flavours are delicate but not timid, and each course is built with close attention to temperature, texture and visual detail.
The signature “Texture” preparation brings together more than 30 seasonal vegetables, revealing how complexity can still taste clear and harmonious. Other courses move between pristine seafood, precise sauces and elegant desserts, supported by measured wine pairings and attentive hospitality. Kazuya is best suited to diners who enjoy the rhythm of a degustation and the subtle conversation between Japanese ingredients and classical technique.
Address: 193 Symonds Street, Eden Terrace, Auckland 1010, New Zealand
Kazuya Menu
Dinner
September 2026
7 course / 5 course
- Duck confit with Portobello mushroom purée, Soy caramel, Parmesan bubbles - Tuna tartare with Caper, Cauliflower purée,Egg yolk confit - Prawn, Risotto, Spinach, Rocket - 'Texture' 30 textured seasonal vegetables and Prosciutto - Fish of the day, Won bok, Parsnip purée, Miso & sauce Américaine - Angus Beef, Squash puree, Choy sum, Oyster mushroom, Jus ***** - Cheesecake, Mascarpone, Cocoa crumble, Croissant Ice cream Or - Assorted cheese Petite fours
Premium 7 course
Our premium 7 course menu features Japanese Wagyu beef and New Zealand abalone, thoughtfully crafted to offer a culinary experience unlike any other. Additionally, depending on the season, we may incorporate New Zealand truffles or crayfish into our menu.
Rice Box - On Rice
KAZUYA’s Japanese Rice box
Teriyaki Chicken
Chicken, Egg, Cream Cheese, Red onion, Sesame, Mustard mayo, Vegs
Teriyaki Tofu Fritter
Tofu Fritter, Wood ear mushroom, Egg, Cream cheese, Lettuce, Sesame, Vegs
“Karaage” Fried Chicken
Chicken, Lettuce, Vegs, Cream Cheese, Sweet vinegar sauce
Grilled Beef
Waitaha Beef eye fillet, Egg, Lettuce, Cream cheese, Vegs
Grilled WAGYU Beef
Japanese Wagyu beef, Egg, Lettuce, Red onion, Cream cheese, Vegs
Rice Box - On Sushi Vinegar Rice
KAZUYA’s Japanese Rice box
Fish “Chirashi”
Salmon, Kingfish, Egg, Deep fried tofu, Ginger, Cream cheese, Vegs
Vegetable “Chirashi”
Vegetables, Deep fried tofu, Egg, Cream cheese, Avocado, Ginger, Vegs
Seafood & Fish “Chirashi”
Scallop, Prawn, Squid, Salmon, Kingfish, Egg, Deep fried tofu, Cream cheese, Veges
Side
= Rice box + Soup for $2 less =
Today’s Miso soup
Chicken Soup
Vegetable Potage
Triple Cooked Chips
“Karaage” Fried Chicken
Garden Salad
Dessert / Cheese
Crème Caramel
Seasonal Dessert
Cheese Platter
Cheesecake
Please read the description on our website to choose between Chilled and Frozen.
Cheesecake
Cream cheese, Sugar, Eggs, Lemon, Maize flower, Fresh cream, White chocolate, Vanilla
Creme Caramel
We do singular sales during our lunch opening hours, and so for online takeaway booking orders please note we will have a minimum number of 6 per order, which must all be of the same flavour.
Creme Caramel
Fresh cream, Milk, Eggs, Sugar, Vanilla
Our Breads
It can be picked up after 16:30 any day during Thu - Sat. Please let us know the day before.
Ciabatta
Flour, Water, Yeast, Salt
"Mochi" breadstick
Flour, Glutinous rice flour, Yeast, Salt, Sugar
KAZUYA's Olive oil
Please contact us as the stock is limited.
Original blend extra virgin olive oil
Sparkling Sake
水芭蕉 -Mizubasho Pure-
澪 -Mio-
Plum Wine
自家製梅酒-Kazuya’s Home made
にごり梅酒 -Plumped-Rich&Thick
小左衛門 -Premium - Refined
Whisky / Whiskey
(30ml); -Japanese-; -Scotch-; -Irish-; -Bourbon / Tennessee-; -Canadian-
Hakushu Single Malt 12y (Yamanashi)
Hibiki 12y (Blendid)
Yoichi Single Malt 15y (Hokkaido)
Yoichi Single Malt 12y (Hokkaido)
Glenmorangie 10y (Highland)
The Glenlivet 12y (Speyside)
Laphroaig 10y (Isle of Islay)
Johnnie Walker Red Label (Blended)
Jameson
Maker’s Mark
Jim Beam
Jack Daniel’s
Canadian Club
Beer / Cider
Beer / Cider; New Zealand Craft Beer
Suntory The Premium Malts Master’s dream
Suntory The Premium Malts Pilsner
Kirin Ichiban 100% Malt Beer
Asahi Super Dry
Amstel Light
Apple Cider
Galbraith's Pale Ale (Auckland)
Galbraith’s Munich Lager (Auckland)
European Traditional Aperitif
Sherry Alvear ‘Carlos VII’ Amontillado
William &Humbert ‘Dry Sack’ Fino
RinQuinQuin (Peach Liquer)
L’idée folle ! Vin de Liqueur
(Pre-fermented Grape Juice w/ Brandy)
Campari / Galliano / Noilly Prat
Seasonal Cocktails and Mocktails
紅梅 Koubai -Plum Bellini-
Sparkling wine, Cloudy Plum wine
赤しそ Shiso – Shiso Mojito-
White Rum, Shiso syrup, Tonic water, Lime, Fresh mint
柚子 -Yuzu Martini-
Vodka, Yuzu liquor, Vermouth, Lemon juice
ゆかり Yukari -Perilla Virgin Mojito-
(Non Alcohol) Soda, Shiso syrup, Honey, Vinegar, Grenadine, Fresh Mint,
朧月 Oborozuki -Calpico Spumoni-
(Non Alcohol) Calpico, Grape fruits juice, Tonic Water, Fresh lemon
Non-Alcohol Options
Addmore Elderflower Sparkling
Elderflower Sparkling Rosé
Six Barrels Syrup (Served with Soda)
Charlie’s Apple Juice / Orange Juice
Fever-Tree Ginger Beer / Lemonade
Non-Alcohol Beer Asahi Zero
Liquor / Spirits
-焼酎(Shochu) Japanese Vodka- (60ml); -Vodka / Gin - (30ml) w/All Mixers +3; -Rum / Tequila- w/All Mixers +3
華秘伝 しろ -Hana Hiden Shiro- (Barley)
Rooster’s Beak 3y (Barley)
海童 -Kai-do- (Red Kumara)
Belvedre Vodka
Blue Duck Rare Vodka
Hendricks Premium Gin
Bombay Sapphire Gin
Black Robin Rare Gin
Appleton Dark Rum
Tequila Jose Cuervo Especial Gold
Tequila Espolón Reposado
Digestif
-Vintage Sweet Sake- (60ml); -Dessert Wine- (75ml); -Sherry (60ml); -Cognac / Armagnac (30ml); -Port- (60ml); -Marc / Eau de Vie / Grappa - (30ml); -Liquor- (30ml)
2005 長期熟成酒 純米麹 ‘All Rice Malt’
2013 Donnafugata ‘Kabir’ Moscato (It)
2013 Osawa Late Harvest Geürtztraminer (NZ)
2008 Pyramid Valley LH Rose Riesling (NZ)
NV Yalumba Muscat (18% alc) (Aus)
Pedro Ximénez ‘Aged 12 Years’
William & Humbert
Walnuts Brown
William & Humbert
Alvear ‘Assuncion’ Oloroso
Tesseron Lot° 90 XO Selection
Hennesy VSOP
1978 Delord Bas-Armagnac
Tariquet VSOP Bas-Armagnac
Krohn ‘Ambassadeur’ Ruby
2001 Krohn ‘Colheita’ Towny
(Aged 10 Years in Oak Barrels)
G.E. Massenze Calvados Vieux
G.E. Massenze Poire Williams
Cattier Vieux Marc de Champagne
Nonino Grappa Monovitigno Moscato
Limoncello
Baileys / Kahlua / Frangelico
Coffee
Espresso, Long Black, Americano
Flat White, Cappuccino, Latte, Macchiato
Hot Chocolate, Mochaccino
Tea Selection
ALL
Herbal Tea
Jasmine / Camomile / Pepper mint / Tokyo lime Camomint / Mango
Breakfast Blend
Earl Grey Special
煎茶 Sen cha -Japanese Green Tea-
ほうじ茶 Houji cha -Japanese Roasted Green Tea-
玄米茶 Genmai cha -Roasted Rice Tea-
Sake - Sparkling Sake
NV 澪 -Mio-
(Kyoto) Sweet &Fruity, Low alcohol
Sake - Tokubetsu Junmai/Junmai ~Pure Rice sake~
小左衛門 美山錦 -Kozaemon Miyamanishiki-
(Gifu) Soft&mellow, clear finish
飛騨の辛燗 -Hida no Karakan- ‘Hot&Dry’
(Gifu) Dry, Rich rice flavor with crisp finish
吉野杉の樽酒 -Choryo Tarusake-
(Nara) Smooth, Fermented in Cedar barrel
Sake - Daiginjo/Ginjo ~Polished Rice Sake~
山本 黒 純米吟醸 – Yamamoto Pure Black -
(Akita) Fresh, Citrusy, sharp
今錦 純米吟醸 – Imanishiki-
(Nagano) Aromatic, mellow, Good length
白壁蔵 生酛吟醸 -Shirakabegura Kimoto-
(Hyogo) Aromatic, Perfect alternative to wine
全黒 Zenguro -All Blacks-
(Queenstown /New Zealand) Dry, medium body, Fine citrus tang
上善如水 純米吟醸 -Jyouzen Mizu no Gotoshi-
(Nigata) Aromatic, smooth, Pure
伝心 ‘凛’ First Class 純米大吟醸 -Denshin ‘Rin’ First class-
(Fukui) Extremely pure
Sparkling
Champagne NV; New Zealand NV; New Zealand Vintage; Other Sparkling
NV Lombard Brut Nature Cramant Grand Cru (Le Mesnil-sur-Oger France)
NV Nathalie Falmet Brut (Côte des Bar, France)
NV Billecart Salmon Brut Reserve (Mareuil-sur-Ay, France)
NV Louis Roederer Collection 245 (Montagne de Reims, France)
NV Gatinois Grand Cru Brut Rosé (Ay- Champagne, France)
NV Charles le Bel ‘Inspiration 1818’ by Billecart Salmon (Ay- Champagne, France)
NV Paul Bara Grand Rosé Brut (Montagne de Reims France)
NV Quartz Reef Zero Dosage (Central Otago, New Zealand)
2022 Amisfield Brut (Central Otago, New Zealand)
2021 Nautilus Rosé (Marlborough, New Zealand)
NV Roederer Estate ‘Anderson Valley’ (California, US)
NV Domaine Rolet Crément du Jura -Blanc Brut- (Jura, France)
Chardonnay
New Zealand; France
2023 Neudorf Rosie’s Block Moutere Chardonnay (Nelson, New Zealand)
2024 Ata Rangi Potiki ( Martinborough, New Zealand)
2016 Pyramid Valley ‘Lion’s Tooth’ (Waipara, New Zealand)
2014 Pyramid Valley Fields of Fire’ (Waipara, New Zealand)
2024 Felton Road Block 2 (Central Otago, New Zealand)
2023 Nautilus (Marlborough, New Zealand)
2023 Kumeu River (Auckland, New Zealand)
2023 Neudorf Home Block Moutere Chardonnay (Nelson, New Zealand)
2022 Maison de Montille Saint Romain (Côte de Beaune, Burgundy, France)
2020 Henri Boillot Meursault (Côte de Beaune, Burgundy, France)
2023 Billaud-Simon Chablis (Burgundy, France)
2023 Billaud-Simon Chablis ‘Montée de Tonnerre’ Premier Cru (Burgundy, France)
2022 Denis Race Chablis Premier Cru Montmains (Burgundy, France)
2021 Vincent Girardin Pouilly – Fuissé (Burgundy, France)
Sauvignon Blanc
New Zealand; Sémillon / Sauvignon Blanc
2021 Villa Maria Taylors Pass (Marlborough, New Zealand)
2023 Greywacke Wild Sauvignon (Wairau Valley, Marlborough, New Zealand)
2023 Clos Henri -Otira - (Wairau Valley, Marlborough, New Zealand)
2023 Folium ‘Reserve’ (Brancott Valley, Marlborough, New Zealand)
2023 Rippon (Wanaka, Central Otago, New Zealand)
2020 Pegasus Bay (Waipara, New Zealand)
Riesling
New Zealand; France; Other
2022 Fromm Spätlese (Marlborough, New Zealand)
2022 Framingham Old Vine Riesling (Marlborough, New Zealand)
2016 Koyama Tussock Terrace (Waipara, New Zealand)
2023 Valli Waitaki Vineyard (North Otago, New Zealand)
2023 Neudorf Rosie’s Block Mourere Riesling Dry (Nelson, New Zealand)
2025 Felton Road Dry Riesling (Central Otago, New Zealand)
2020 Domaine Marcel Deiss Riesling (Alsace, France)
2017 Schlumberger ‘Saering’ Grand Cru (Alsace, France)
2017 Ansgas Clusserath Trittenheimer Apotheke Kabinette (Germany)
2023 Pewsy Vale (Eden Valley, Australia)
Other White
New Zealand - Gewürztraminer, Pinot Gris, Grüner Veltliner, Viognier Dominant; France - Gewürztraminer, Pinot Gris, Chenin Blanc, Petit Manseng / Gros Manseng, Multi Variety; Country - Garganega Dominant, Godillo Dominant, Albariño
2023 Rippon (Wanaka, New Zealand)
2022 Huia (Marlborough, New Zealand)
2022 Clos Ostler Audrey’s (North Otago, New Zealand)
2024 Valli Waitaki Vineyard (North Otago, New Zealand)
2022 Nevis Bluff (Central Otago, New Zealand)
2015 Hans Herzog (Marlborough, New Zealand)
2023 Blank Canvas (Marlborough, New Zealand)
2020 Hans Herzog (Marlborough, New Zealand)
2015 Millton Clos ste Anne (Gisborne, New Zealand)
2022 Albert Mann Gewürztraminer (Alsace, France)
2016 Bott Geyl ‘Sonnenglanz’ Grand Cru (Alsace, France)
2017 Schlumberger ‘Les Princese Abbés’ (Alsace, France)
2016 Domaine Bott Geyl ‘Les Éléments’ (Alsace, France)
2019 Domaine Bott Geyl ‘Les Éléments’ (Alsace, France)
2021 Le Rocher des Violettes ‘La Rochere’ (France)
2012 Chateau Jolys Jurançon Sec (South-West, France)
2016 Domaine Marcel Deiss Alsace (Alsace, France)
2018 Jean Michel Gerin Condrieu ‘La Loye’ Viognier ( France )
2013 Anselmi ‘Capitel Croce’ (Veneto, Italy)
2014 Capricho (Bierzo, Spain)
2021 Terras Gauda Albariño (Spain)
Rosé Wine
2022 The Elder (Martinborough, New Zealand)
2025 Poppies (Martinborough, New Zealand)
2023 Château Mourgues de Gres (Rhone, France)
Pinot Noir
New Zealand; France; Other
2022 Ata Rangi (Martinborough, New Zealand)
2021 Fromm ‘Clayvin Vineyard’ (Marlborough, New Zealand)
2024 Clos Henri Estate (Marlborough, New Zealand)
2023 Valli ‘Gibbston Vineyard’ ( Central Otago, New Zealand)
2023 Peregrine (Central Otago, New Zealand)
2021 Domaine Gachot Monot Bourgogne (Burgundy, France)
2012 Bachelet Gevrey Chambertin Vieille Vignes (C. de Nuits, Burgundy, France)
2020 Camille Giraud Marsannay (C. de Beaune, Burgundy, France)
2020 Domaine Joblot Les Bois 1er Cru Servoisine (Bourgogne, France)
2021 Au Bon Climat Santa Barbara (Santa Maria, California, US)
Cabernet Sauvignon/Merlot
New Zealand - Cabernet Blend, Merlot Blend; France - Bordeaux, Other
2018 Te Mata Coleraine (Hawkes Bay, New Zealand)
2014 Destiny Bay ‘Destinae’ (Waiheke, New Zealand)
2022 Puriri Hills 'Estate' (Clevedon, New Zealand)
2023 Pegasus Bay (Hawke’s Bay, New Zealand)
2019 Château Cissac (Haut Médoc, France )
2018 Château Malescasse (Haut Médoc, France)
2005 Morgenster Laurens River Valley (Stellenbosch, South Africa)
2017 Moss Wood “Ribbon Vale Vineyard” (Margaret River, Australia)
Syrah
New Zealand; France; Other
2019 Blank Canvas Gimblett Gravels “Element” (Hawke’s Bay, New Zealand)
2019 Cable Bay Reserve (Waiheke, New Zealand)
2021 Cable Bay (Waiheke, New Zealand)
2020 E.Guigal Crozes-Hermitage (Rhone, France)
2013 Henschke ‘Mount Edelston’ (Eden Valley, Australia)
2019 D’Arenberg ‘ Dead Arm’ (McLaren Vale, Australia)
2018 D’Arenberg ‘Laughing Magpie’ (McLaren Vale, Australia)
2020 Jim Barry ‘The MecRae Wood’ (Clare Valley, Australia)
Other Red
Gamay; Cabernet Franc Dominant; Malbec; Pinotage; Grenache (Garnacha) Dominant; Tempranillo Dominant; Nebbiolo; Italy - Corvina, Rondinella and Molinara
2015 Michel Tête Domaine du Clos du Fief Beaujolais Villages (Beaujolais, France)
2017 Alexandre Burgaud Beaujolais Lantignié ’Pur Cent’ Beaujolais Villages (Beaujolais, France)
2017 Yannick Amirault Bourgueil ‘Les Quartiers’ (Loire Valley, France)
2017 Gillman (Matakana, New Zealand)
2022 Château du Cèdre Cahors (South-West, France)
2024 Bodega Catena Zapata ‘Catena’ (Mendoza, Argentina)
2023 Familia Zuccardi ‘Q’ (Mendoza, Argentina)
2014 Kari Kari Estate (Northland, New Zealand)
2019 Domaine de la Charbonniér (Châteauneuf-du-Pape, Rhône, France)
2019 Hans Herzog (Marlborough, New Zealand)
2007 Bodegas y Viñedos ‘Alion’ (Ribera del Duero, Spain)
2011 Hans Herzog (Marlborough, New Zealand)
2014 Zonin Valpolicella Ripasso Superiore (Veneto, Italy)
Dessert Wine
2020 (375ml) Osawa Noble Gewürztraminer (Hawke’s Bay, NZ)
2016 (375ml) Pegasus Bay ‘Encole’ Botrytis Riesling (Waipara, NZ)
2018 (500ml) Churton Petit Manseng (Marlborough, NZ)
2008 (500m) La Rectorie Banyuls 'Cuvee Leon Parce' (France)
2018 (375ml) Domaine de Mas Blanc Banyuls VDN ‘Rimage’ ( France)
Final Thoughts
Auckland’s most exciting restaurants are not united by one style. Their common strength is conviction. Ahi. and Paris Butter turn local produce into ambitious tasting experiences, Tala gives Samoan culinary traditions a deeply personal stage, and Tempero brings Latin American flavour to the city with irresistible energy. Onslow and Kazuya offer polish, while Hello Beasty proves that serious cooking can still feel playful.
For a more intimate evening, Parro, Apéro and Cazador each offer a strong neighbourhood identity and a clear point of view. Menus and individual dishes will continue to change, which is part of the appeal. Book ahead where possible, arrive ready to share, and let Auckland’s kitchens show how confidently the city now cooks.