At the top of Franklin Road in Ponsonby, Blue spends the morning and lunchtime as a neighbourhood café, then becomes a wine bar and dining room as the day winds down. It opened in 2025 in a historic building, in the space once occupied by Agnes Curran, and comes from a group of hospitality friends who had previously run Roses Dining Room. Pale timber floors, bare brick and cabinets stacked with pottery, crockery and bottles give the main room a warm, homely feel. Out the back, a room that was once used for storage now holds larger tables and private gatherings, and between the two sits a narrow courtyard that catches the sun and fills up on fine evenings, when the inside glows with candles and a fire.
Rather than sticking to one cuisine, the kitchen lets the seasons lead, so the menu shifts often and follows whatever growers have at their best. That thinking runs deep into the supply chain. Milk comes from Dreamview Creamery’s regenerative farm, sourdough is baked by Florets from organically grown grain, and walnuts arrive from a small Marlborough grower. Organic, spray free and regenerative produce is chosen wherever possible, and a surprising amount is made in what is a very small kitchen, including the gluten free bread. Pickles, preserves and punchy dressings appear right through the day, so even a simple plate tends to have a bright, sharp edge to it.
Mornings might bring çilbir, soft boiled eggs over labneh with muhammara, mint and dill, or a rice pudding with poached tamarillo and Dreamview cream. The Blue Plate is a build your own breakfast of egg, cheese, olives, pickles, preserve, fruit and whipped butter with sourdough, while lunch might mean a baked egg brioche bun, a ham and mustard baguette or a roast chicken pide, with tarts, loaf cake and cookies alongside. From mid afternoon the snacks take over, such as a Gilda, saucisson and the house Kiwi onion dip with crisps and roe. Later the menu has offered market fish crudo in whey dashi, seared venison tartare, stracciatella with smoked eggplant and a Denver steak with blueberry port sauce.
Wine is the real centre of gravity here, and the list favours small, thoughtful producers, most of them from Aotearoa, and the glass pours rotate quickly while always covering sparkling, white, orange, chilled red and red. Winemaker showcases and release nights bring producers in to talk about their bottles. Cocktails stay short and local, with a feijoa gin spritz, wine spritzes and an Aotearoa Negroni, alongside amaro, vermouth, Sawmill pilsner on tap and a nectarine soda for anyone skipping alcohol. By day the coffee is made with organic Coffee Supreme beans, and there is hot chocolate for children as well as adults. Groups of up to 24 can be seated for brunch, dinner or drinks, with share style set menus for larger parties.
Address: 1/1a Franklin Road, Ponsonby, Auckland 1011
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