Tok Tok Greenlane brings the brand's Asian-fusion cooking into a casual Central Park restaurant suited to lunch, dinner and after-work cocktails. Weekday service begins at lunchtime, while Saturday is reserved for dinner, giving the venue a clear shift from business-day meals into evening gatherings. The food is designed for sharing and may arrive as the kitchen finishes each plate, so the best experience comes from building a table across several sizes and flavours. Light raw seafood, fried snacks, salads and warming curries can all belong to the same meal.
The smaller dishes move quickly between freshness, heat and crunch. Kingfish sashimi is paired with turmeric coconut, Thai basil and citrus, while tuna tataki uses mustard miso, apple and grapefruit. Fresh-catch tacos add avocado and jalapeño, and summer rolls come with either pork and prawn or crisp eggplant. Popping prawns with curry leaves and yuzu mayo, Sichuan-pepper squid, fragrant eggplant chips and dumplings filled with prawn and chive or celeriac and shiitake give a group plenty of contrasting routes into the menu.
Larger plates continue that range. Crispy half duck is lifted by orange, ginger and Vietnamese mint, while pork belly takes a sweet-and-sour direction and pad Thai combines pork, prawn, cashew and chilli jam. Shaking beef, hapuka in dry red curry and duck fried rice provide richer choices. Vegan green curry with oyster mushrooms, bok choy and potato offers equal substance without meat. Chicken curry and wagyu beef-cheek curry fill out the warming side of the menu, supported by rice, roti and wok-tossed vegetables.
Dessert stays connected to the restaurant's flavour palette through pandan tapioca with pineapple and lychee, matcha chocolate fondant, and mango panna cotta with coconut ice cream. Group dining can be simplified through two banquet menus, including a fully vegan version, which fits the share-style service particularly well. The menu also marks vegan and adaptable dishes and asks guests to discuss allergies directly, while acknowledging that trace ingredients cannot be ruled out. That candid guidance helps mixed tables choose confidently without flattening the menu into cautious, generic food.
Address: Unit 1, Building 10, Central Park, 666 Great South Road, Ellerslie, Auckland 1061, New Zealand
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