The Māori call Auckland Tāmaki Makaurau — a maiden desired by 100 lovers,
and a valuable territory fought over for centuries for its fertile land and
natural harbors on the Pacific Ocean (to the east) and Tasman Sea (to the
west). Today, it’s New Zealand’s largest city: A vibrant and diverse place
where nature and urban life go hand-in- hand, with 48 volcanic cones, more
than 50 islands, and 29,000 km of coastline and beaches just minutes away
from the arts and shopping of the central city.
Things to do in Auckland
4.5 based on 962 reviews
Outstanding cellared wines, innovative cuisine, thoroughly professional service - as one of Auckland's favourite local restaurants, One Tree Grill offers a complete dining experience.
It was one of those very rare occasions that we get to Auckland...Ahhhh "The Traffic"....anyway, we did what we had to do while down there and then decided we would meet my Niece for lunch. This was the perfect choice.....great views, great food and good company. The staff were very warm and friendly and the meals we had were very tasty. We will definitely go there again the next time we "HAVE" to go to Auckland....lol.
4.5 based on 142 reviews
Revive Cafe is where Auckland's health conscious head in search of great food. Packed full of plant-based wholefoods, their tasty treats will leave you feeling great and full of energy to face the day. The amazing breakfast option, salad bar, tasty hot-pots and meals, changes everyday so you'll never be short of options when it comes to choosing healthy fast food. Revive are at the rescue and are ready to remedy all your food dilemmas. Open for Brunch, Lunch, Dinner, Catering and on line Delivery - see website
Good range of veggie and vegan food and reasonably priced. Salads
and hot food, eat in or takeaway - shame about the plastic cutlery though !
4.5 based on 1 reviews
We come up to Auckland once a year and always take our niece and nephew out to a fine dining restaurant - we have visited a fair few of the highly recommended ones - Sidart, The Grove etc, and this time chose The French Cafe for dinner. Unfortunately we all found the food as bland and underwhelming as the decor - we were seated out in the covered outdoor area. We ate off the a la carte menu, and with one exception (the ceviche dish one of us had for our first choice) found that the 3 courses we had were uninspiring and lacking in the 'wow' factor one expects from a restaurant with this reputation. The pork dish (3rd course) was a particular disappointment, closely followed by the lamb (first choice). Under-seasoning seemed to be a significant issue. Interestingly we all thought the 'palate cleanser' (a sorbet) and the amuse-bouche were the pick of what we were served! The wine selection was slanted towards expensive imported French wine (as you would perhaps expect) and I was not hugely impressed by what was on offer from other wine regions (particularly NZ). Service was reasonable, perhaps a little stiff to begin with - but a restaurant like this should never bring a course out when one of the table is absent in the toilet. All in all (considering the prices) a disappointing evening, and not at all what one would hope for from a restaurant often proclaimed as the best in NZ.
4.5 based on 1 reviews
My wife and I recently had a special anniversary dinner at this restaurant. We had travelled from Australia and booked this place on its reputation as a fine dining establishment. We were excited to be here, and to have this opportunity. We were met and warmly welcomed to the place. After a nice introductory drink at the bar we went to our table and chose both the large dégustation and matching local wines. We were on holidays, celebrating and we had time. It was disappointing however to not get our first “matching” wine till we had finished our first course. On a number of occasions we felt a need to stack the plates from our last course because the next course had been delivered before the table was readied. Some of the service was really lovely, open and engaging and we really appreciated the complementary celebratory chocolates. The “explanations” about the matching wines however was very quick, did not discuss why the wine was chosen, and was delivered quickly in a noisy setting that did not allow much real communication. When we had such high expectations; when the restaurant promised so much; when much of the service (though not all) was brusque; when we paid the high (but expected) price; it was unfortunately a lesser experience than was hoped for.
4.5 based on 839 reviews
We entertain with fine food and personable service that imparts knowledge and storytelling. Our focus is to showcase the New Zealand ingredients we use and their regional diversity. This comes to life in preparation and presentation. We are not a restaurant with a defined technique; we are guided by what best represents our ingredients. We cook precisely executed and boldly flavoured dishes that are unified and balanced, dishes that embody progression and purpose. We have an intimate relationship with the growers of our ingredients and where we can we tend and grow our own. We care about running an ethical, sustainable business where people love to eat, and our staff are proud to work.
Since our last visit one year ago, Clooney has had a change of head chef. How can one summarize the new Clooney experience? Perhaps with metaphor.
Chef took Heston Bloominthal's latest book. He tore out the pages and shredded them finely. Then he vac sealed them, and cooked them for six hours at 60 degrees Sous Verde. He carefully removed the dust jacket. The front of the jacket he roasted at a very high temperature and sculpted it into a bowl. The back of the jacket he immolated at 1000 degrees and turned it into ash. He then diced the hard cover and added it to a stock infused with the ashes of the dust jacket. He simmered the cover slowly for three hours until the diced cover become very very soft. The softened cover with the Sous Verde back jacket was then neatly mixed and heaped in the sculpted dust jacket bowl, and lightly sauced with a reduction of the ash/cover stock. We reccommend you taste this meal with a Waiheke Chardonney, which has hints of Millionaire's helicopter emissions and hippies.
Alternatively, I could say that Clooney has gone from being our favourite restaraunt in the world, to an also ran. Where there used to be a mind blowing mixture of textures and flavours, now it's just a... disappointment. The old Clooney was unique, it challenged the palette. Colours, flavours, textures used clever contrasts or complements. Wait staff used to explain their chef was "insane or inspired genius". I don't know what they say now. But "pedestrian" might come close. "Blumenthal without the adventure" is another option.
Specifically, there were a handful of the 13... yes 13... dishes that could be considered good going on great, but no where near excellent. Certainly nothing mind blowing. Half the degustation menu at Clooney used to be in the excellent to mind blowing category.
For the new Chef, particular stand outs for mediocrity included the "chicken tail, butter milk salmon roe" that seemed inspired by KFC. The grilled corn with cafe de kiwi butter" could be purchased in greater volume from a street food stall. Corn on a cob, but tiny. The "carrot, cashew nut, vinaigrette" was like drinking a can of carrot juice. The "hay smoked te mana lamb rump, kumara falling leaves" which is sold as "a ten year journey to create wagyu lamb" is basically a barely edible oversized chump chop dominated by globules of barely edible fat. It's the sort of dish you'd expect from a dodgy chop house smelling of lard in Greymouth, not a fine dining establishment in Auckland.
In short, devastatingly disappointing.
Andnow a message from the wife "Clooney used to be world class for the work they did with texture and contrast." "Used to be" is the operative phrase.
Hopefully the new Chef leaves. We might come back if they did.
5 based on 768 reviews
SIDART Restaurant is an award winning fine dining restaurant located in the Three Lamps Plaza, 283 Ponsonby Road, Ponsonby, Auckland. We are open Tuesday to Saturday for dinner from 6pm and Friday's for lunch. We are closed on Sundays and Mondays.
As the first of seven courses appeared Sky Tower was golden. While I didn’t love all of the courses, the mains were beyond divine, especially the duck and wagyu. Wine pairing was perfect, one bottle I wanted to steal off the shelf and take it with me. The setting is lovely, quiet and small, just how I like my fine dining. Great place for special occasions.
4.5 based on 928 reviews
Casita Miro is a glass pavilion set on a hill in the middle of a vineyard. The views from the restaurant are across the vineyard and the village to the sea at Onetangi. The restaurant was judged Auckland's Best Rural Restaurant in the 2011 Audi-Metro restaurant awards and it was second place in 2012, and has been a runner up or finalist every year since. It is a very highly ranked Casual Bistro, and the proprietor, Cat Vosper was judged Auckland's Restaurant Personality of the Year for 2011. Casita Miro serves an eclectic mix of Spanish tapas and Moroccan food, using fresh local and New Zealand produce. Even the fish is caught in the sea within a few kilometres of the restaurant. Chef Cristian Hossack has cooked in the a Michelin starred restaurant in the UK, as well as at top class New Zealand restaurants. The owner/manager is Cat Vosper, and the winemaker / mosaicist is Dr Barnett Bond. They are married with three children, one of whom works in the restaurant.
It was raining hard when we arrived at the vineyard. But oh my, they made the extra effort to provide us the best wine tasting accommodation possible. The wine selection we're so good and very informative. I even bought their best red wine "Madame Rouge" as a gift to my friend. If I go back to Auckland, I would definitely visit them again.
4.5 based on 716 reviews
Auckland's taste sensation in a warm cosy atmosphere with great service. Whether for a romantic dinner or lunch, a catch up with friends or family or for business entertainment, we can cater for your needs. With Seating capacity maxing out at around 40 to 50 (depending on Seating arrangements), it is advisable to make a telephone reservation. The restaurant also offers great wines, cocktails, beers and a nice selection of teas. Open 7 nights (closed public holidays)
Focus was on service and was geared toward getting ratings... food was so-so at best. The portions are large, overly sauced and lean on the meat portions.Not sure what you meant by "service geared towards ratings"? I notice you've never rated another restaurant so I'm not sure what you are comparing us to. What meals did you have? Regards.
4.5 based on 408 reviews
WelcomePoderi Crisci Vineyard and Winery, set in a stunning Amphitheatre surrounded by vines and olive trees, has fast become the quintessence of what in Italy is called: Agroturismo. Located 30 minutes from Matiatia in Awaawaroa Bay, Poderi Crisci occupies 7.7 hectares of north-facing slopes in the heart of Waiheke’s unique wine growing microclimate. The narrow rocky strip underlying Poderi Crisci is believed to be 30 million years older than the rest of the Island, boasting soil criss-crossed with mineralised veins. For four generations the Crisci family has been immersed in food and wine, Antonio born and raised in Napoli came to NZ in early 1990 and established Toto Restaurant in Nelson Street . With his partner Vivienne Farnell they opened Non Solo Pizza, an institution in Parnell in 1997 and Bar Vino in 2009.
How they manage to produce absolutely excellent, true Italian meals in the middle of Waiheke Island remains a mystery, but they certainly produce the best in food and service. If you are on the island, do not miss this one. Everything is done to perfection, the service rivals any found anywhere. They have perfected service to their clients.
WOW, plan some time, don't rush thru this one!!!
5 based on 335 reviews
We are a unique European Japanese fusion fine dining in Auckland.
Best meal of my life. Each bite, of each course. Each flavor. Every morsel. The myriad textures. The complementary pairings. The mood, the vibe, the humility. This experience is simply better than any other. Better than Per Se, Daniel, Charlie Trotter (RIP), Taillevent, 11 Mad Park, SingleThread (my favorite new spot) and my prior favorite, closing night of the original Bouley (in 1996).
Go to Auckland just for this meal.
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