Gilt Brasserie Menu

Gilt Brasserie occupies the 1924 Chancery Chambers in central Auckland, placing an all-day restaurant inside one of the city's character buildings. Josh and Helen Emett have shaped it as a European style brasserie that can move from lunch into the evening without changing its essential mood. Banquettes, smaller tables and seats at the bar give guests several ways to use the room, while a private dining space provides a more contained setting for a group occasion.

The menu begins with the kind of choice that makes a brasserie useful at different times of day. Snacks and raw dishes can accompany a drink, while starters, salads and vegetables allow a lighter meal to take shape. Salt cod croquettes illustrate the kitchen's classical instincts without making the opening selection feel rigid. From there, the food moves into pasta and larger plates, connecting the quick appeal of a bar snack with the structure of a full lunch or dinner.

Pasta is a particularly expressive part of the current menu. Squid ink linguine and crab pappardelle bring seafood into two distinct preparations, while larger plates range across duck with frites, fish, steak and lamb. That breadth allows a table to mix familiar brasserie combinations with more specific contemporary dishes. It also keeps the restaurant from resting on a single signature: the experience can be built around pasta, a carefully cooked protein or a sequence of smaller plates and vegetables.

Desserts and cheese give the final course the same attention as the savoury menu, with composed sweets such as Paris-Brest and zabaglione offering different textures and traditions. Glass and carafe pours make the wine list suitable for both a short visit and a longer meal, while cocktails add another route through the bar. On Saturdays, a menu du jour sharpens the brasserie idea further by presenting a concise set menu alongside the restaurant's wider offering.

Address: 2 Chancery Chambers, 2 Chancery Street, Auckland Central, Auckland 1010, New Zealand

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