Esther occupies the ground floor of QT Auckland with a Mediterranean outlook that ranges well beyond one coastline. Creative culinary director Sean Connolly and executive chef James Laird draw connections between Southern France, Sicily and Morocco, using those regions as a vocabulary rather than a rigid border. Home-grown ingredients and traditional techniques keep the cooking direct, while the country-kitchen character of the room makes the hotel setting feel more convivial than corporate. Breakfast, lunch and dinner each offer a different way into that sunlit, produce-led idea.
The current opening plates favour strong contrasts and food made for a lively table. Puff bread arrives with taramasalata, lemon zest and olive oil, while baked saganaki balances salty Greek cheese with honey and chilli. Chorizo-and-Manchego croquetas bring crispness and richness; char-grilled leeks use labneh and pistachio pesto for smoke, tang and nuttiness. Line-caught market-fish crudo with cucumber, melon and mint is cooler and more delicate, giving a group several distinct directions before committing to a larger dish.
Main courses continue the Mediterranean journey without repeating a single formula. Ricotta gnocchi combines scorched garden peas, mint and mizithra, and saffron risotto gathers mushrooms and chives into a deeper, earthier plate. Market fish is char-grilled and served with café de Paris butter, while chicken cotoletta adds garlic and Pernod butter to a familiar crisp cutlet. Coastal lamb shoulder with roasted garlic, anchovy and Moroccan olives is designed for sharing, especially with rosemary potatoes or cavolo nero alongside.
Esther also accommodates different scales of occasion. The menu programme stretches from breakfast and courtyard plates to feasting menus, while Little Esther gives up to ten guests a naturally lit private room. Dessert remains concise but generous: apple tart with vanilla-bean ice cream offers a classic finish, and dark-chocolate pudding with pistachio gelato and Luxardo cherries takes a richer route. Drinks follow the restaurant's Mediterranean compass through cocktails, wine and house-made alcohol-free shrubs, allowing the meal to move from a quick lunch to an extended evening.
Address: Ground Floor, QT Auckland, 4 Viaduct Harbour Avenue, Auckland Central, Auckland 1010, New Zealand
Moved or closed? Tell us: Moved·Temporarily closed·Permanently closed
Esther Menu
Breakfast
Breakfast package includes one hot or cold beverage and a plate of your choice
Daily Bread’s artisan selection
with Bonne Mamman preserves
Fruit plate
seasonal fruit, pomegranate, mint
House-made granola
natural citrus yogurt, berry compote, honey
Avocado on toast
grilled Daily Bread sourdough, avocado, Clevedon buffalo curd, Sumac, chilli
Breakfast bowl
Hass avocado, baby spinach, rocket, roasted chickpea, beetroot, ancient grains, hens’ egg, falafel, flat bread
Loukoumades (Greek donuts)
honey, pistachio, lemon cream
Scrambled eggs
kumara sourdough, roasted herbed Spanish tomatoes
Khach-a-puri
wood-fired pide, barrel aged feta, mozzarella, hen’s egg
Breakfast pizzetta
chorizo, hens egg, fior di latte
One-pan breakfast Bacon’n’eggs
woodfired hen’s eggs, free range streaky bacon, roasted Spanish tomatoes, sourdough
Breakfast Extras
Poached egg
Bacon (2 slices)
Avocado
Mushrooms, sautéed spinach, herbed tomato
Courtyard Menu — Snacks
Chorizo, Manchego croquettas
Mixed olives
Duck fat fries
Prosciutto di San Danielle (50g)
pickles
Coppa di Parma (50g)
pickles
Puff bread
hummus, dukkha, crispy chickpea, chilli oil
Spiced organic ox tongue souvlaki skewer
garlic, lemon
Courtyard Menu — Something More
Confit garlic pizzetta
rosemary, ricotta, honey, pine nuts
Margherita pizzetta
tomato, mozzarella, basil
Pepperoni pizzetta
mozzarella, black olives
Buddha bowl
Hass avocado, baby spinach, rocket, roasted chickpea, beetroot, ancient grains, hens’ egg, falafel, flatbread
Village salad
barrel aged feta, sun-dried olives, tomato, cucumber
Wagyu burger
Emmental cheese, pickles, Russian dressing, duck fat chips
Char-grilled Yellowbelly flounder
café de Paris butter
Savannah grass-fed eye fillet
peppercorn sauce, roasted garlic
Lunch & Dinner — Small Plates
Puff bread
taramasalata, lemon zest, extra virgin olive oil chef’s pick
Pork, fennel stuffed chicken wing
nduja butter
Baked saganaki
Greek Kefalograviera cheese, honey, chilli
Chorizo, Manchego croquetas (3)
Char-grilled leeks
labneh, pistachio pesto
Line-caught market fish crudo
cucumber, melon, mint
Village salad
barrel aged feta, sun-dried olives, tomato, cucumber
Aged Comté tart
tomato rhubarb relish
Spiced organic ox tongue souvlaki skewer
garlic, lemon chef’s pick
Lunch & Dinner — Mains
Ricotta gnocchi
scorched garden peas, mint, mizithra
Saffron risotto
orgy of mushrooms, chives
Truffle rag pasta
confit egg yolk, Perigord truffle, pangrattato, chives
Cauliflower steak
pistachio, pomegranate
Char-grilled Yellowbelly flounder
café de Paris butter
Bird and Barrow chicken Cotoletta
garlic & Pernod butter
Savannah grass-fed eye fillet
peppercorn sauce, roasted garlic
Lunch & Dinner — Sharing
Coastal lamb shoulder
roasted garlic, anchovy, Moroccan olives
Speckle Park
13 year old, 60 days lush pasture fed, 21 days aged. Our daily selection of cuts is available on request, please ask your waiter
Lunch & Dinner — Sides
Petite green leaves
Witlof, baby gem, hummus
Cavalo nero
anchovies, chilli, lemon
Duck fat Agria potatoes
rosemary, garlic
Dessert
Apple tart
vanilla bean ice cream
Rhubarb ricotta tart
rose hibiscus ice cream
Dark chocolate pudding
pistachio gelato, Luxardo cherries
Aged Comté
crackers, quince
Feasting Menu — To Start
Puff bread
hummus, dukkha, extra virgin olive oil, bittersweet paprika
Baked saganaki
Greek Kefalograviera cheese, honey, chilli
Mortadella souvlaki
garlic toum, pickles
Line caught market fish crudo
cucumber, melon, mint
Village salad
barrel aged feta, sun dried olives, tomato, cucumber
Char-grilled leeks
labneh, pistachio pesto
Feasting Menu — Your Big Stuff
Fusilli Puttanesca
tomato, capers, olives, anchovy
Slow cooked lamb shoulder
roasted garlic, anchovy, Moroccan olives
Waitoa whole roast spatchcock chicken
harissa, romesco, lemon
Petite green leaves
witlof, baby gem, chervil, hummus
Duck fat potatoes
garlic, rosemary
Feasting Menu — To Finish
Apple tart
vanilla bean ice cream
Dark chocolate pudding
pistachio gelato, Luxardo cherries
Quick Fire Lunch — To Start
$39
Moroccan chicken broth
lemon, saffron, cous cous, kale
Burnt leeks
labneh, pistachio pesto
Spiced organic Southland ox tongue skewer
garlic, lemon
Quick Fire Lunch — Main
$39
Blistered peas, ricotta Gnocchi
salted Myzithra, mint
Char-grilled Yellowbelly Flounder
café de Paris butter
Hawkes Bay braised beef
creamy polenta, gremolata
Esther’s Famous Steak Frites
Savannah Park sirloin 300gr, café de Paris, duck fat frites chef’s pick
Quick Fire Lunch — Sides
Baby gem
chardonnay dressing, chives, pangrattato
Duck fat fries
Quick Fire Lunch — Pudding
Crème Brulee
Burnt at the table
Manchego
falwasser cracker, quince
Breakfast — Homegrown Juices
Orange
Apple
Immunity
Carrot, Orange, Apple, Turmeric, Ginger
Raw Energy
Beetroot, Apple, Carrot, Orange, Lemon
Breakfast — Something Else
Mimosa
Espresso Martini
Bloody Mary
Perrier-Jouët ‘Grand Brut’
Quick Fire Lunch — House Made Shrubs
House Made Shrubs
Crafted in collaboration with our kitchen, these non-alcoholic pours transform seasonal produce, herbs and botanicals into vibrant, refreshing drinks with layered complexity.
Non-alcoholic — Housemade Shrubs
Housemade Shrubs
Non-alcoholic — Something More
Kotor
Dark berries, non-alcoholic gin, lemon
White Cliffs
Apple, rhubarb, elderflower, soda
Izmir
Hibiscus tea, lemon, pear
Padua
Pentire blood orange non-alcoholic sprit, lemon, pink grapefruit
Soft Drinks
Sodas
Coca Cola, Coca Cola Zero, lemonade, ginger ale
Fever Tree
Ginger beer, mediterranean tonic, pink grapefruit soda
Wai Mānuka
Mānuka honey & lemon sparkling water
Juices
Voyage
New Zealand Mineral Water | Sparkling, Still
Esther Cocktails
CAIRO
Vodka, bergamot liqueur, pomegranate, white wine, grapefruit soda
AZORES
Charred pineapple infused bourbon, Aperol, pineapple juice, lime, falernum
TIRANA
Pink peppercorn infused Hendricks, cucumber, mint, elderflower liqueur, soda
SANTORINI
Green apple, rhubarb, Calvados, lemon, prosecco
PALERMO
Dark berry infused gin, Campari, port, myrtle berry liqueur, orange bitters
BUDVA
Hibiscus tea, vodka, pear, lemon, orange blossom, rose water
AMALFI
Limoncello, tequila, mezcal, agave, lemon
MENTON
Cocoa Cognac, orange oil sugar, Cointreau, bitters
SANGRIA
Esther’s take on the traditional Spanish Sangria. Made fresh with red wine, brandy, fresh fruits, spices, blood orange soda.
Aperitifs
Cocchi Americano
Vermouth
Cocchi Rosa
Vermouth
Dolin Rouge
Vermouth
Cocchi di Torino
Vermouth
Antica Formula
Vermouth
Cocchi ‘Barolo Chinato’
Vermouth
Tio Pepe Sherry ‘Fino’
Sherry
Florio ‘Vecchio Superiore’
Marsala
Quinta de la Rosa
White port
Duval Pastis
Aperitif
Pernod
Aperitif
Campari
Aperitif
Tempus Fugit ‘Gran Classico’
Aperitif
St.George ‘Bruto Americano’
Aperitif
Lillet Blanc
Vermouth
Ricard
Pastis
Suze
Aperitif
Beer & Cider — On Tap
Heineken
5.0% Lager
Heineken ‘Silver’
4.0% Low Carb Lager
Tuatara
5.0% Pilsner
Tuatara
5.5% Hazy Pale Ale
Hallertau 09
5.8% Lager
Tuatara ‘Interstellar’
6.1% IPA
Beer & Cider — Bottles & Cans
Garage Project ‘Fugazi’
2.2% Hoppy Session Ale
Garage Project ‘Tiny’
0.5% Non-Alcoholic Hazy IPA
Heineken ‘Zero’
0.0% Non-Alcoholic Lager
Monteiths
5.2% Stout
Monteiths
4.9% Cider
Sawmill
4.0% Pilsner
Sawmill Ultra low carb
4.2% Lager
Moretti
4.8% Lager
Wine by the Glass — Sparkling
GLS
Bandini Prosecco
Veneto, ITA
Gustave Lorentz NV Rosé
Alsace, FRA
Perrier Jouët ‘Grand Brut’ Champagne
Épernay, FRA
Wine by the Glass — White
GLS, CARAFE
2024 Contacto Alvarinho
Vinho Verde, PT
2024 Rimapere Single Estate Sauvignon Blanc
Marlborough, NZ
2023 Prosper Maufoux Chablis
Burgundy, FRA
2023 Pieropan Soave Classico Garganega
Vento, ITA
2023 Gisselbrecht Pinot Gris
Alsace, FRA
2024 Unico Zelo ‘Jade & Jasper’ Fiano
South Australia
2024 Wet Jacket Chardonnay
Central Otago, NZ
2023 Man O’ War ‘Estate’ Chardonnay
Waiheke Island, NZ
2018 Hans Herzog Arenis *
Marlborough, NZ
2021 Dog Point ‘Section 94’ Barrel Fermented Sauv. Blanc *
Marlborough, NZ
Wine by the Glass — Rosé
GLS, CARAFE
2024 Bijou ‘Eminence’
Provence, FRA
2024 Wet Jacket Pinot Noir
Central Otago, NZ
Wine by the Glass — Red
GLS, CARAFE
2023 Rockburn Pinot Noir
Central Otago, NZ
2024 Scout ‘Pinot x Pinot’ Pinot Noir
Otago, NZ
2020 Adega de Penalva ‘Milénio’ Red
Dao, PT
2023 N.Zero Negroamaro
Puglia, ITA
2021 Romeo & Juliet ‘Passimento’ Merlot, Corvina, Croatina
Veneto, ITA
2024 Red Metal Syrah
Hawkes Bay, NZ
2022 Muga El Anden
Rioja, SPN
2021 St Hallet ‘Blockhead’ Shiraz
Barossa Valley AUS
2023 Dog Point Pinot Noir *
Marlborough, NZ
2022 Fromm Malbec *
Marlborough, NZ
From Happy Menu members
Reviews from locals: every member has confirmed a New Zealand mobile.
Been to Esther? Be one of the first to rate it.
+ Log your visitFeatured in our guide
Best Mediterranean and Middle Eastern Restaurants Near Me In Auckland
Esther is in this guide. Here are the others.
- P Parro Auckland · 3.9 km ·$$
- G Gemmayze Street Auckland · 1.4 km ·$
-
El Greco
Auckland · 11.1 km ·$$
Greek · Italian
- Mediterranean A Advieh Restaurant & Bar Auckland · 670 m ·$ Mediterranean · Middle Eastern
- Greek T The Greek House Restaurant Auckland · 5.2 km ·$ Greek · Mediterranean
- Greek T The Mediterranean Auckland · 5.5 km ·$$$ Greek · Italian
Around the corner
Within 1 km of Esther
