From award-winning restaurants and hidden cocktail bars to bakeries and markets, Britomart has transformed from a neglected corner of downtown Auckland into an exciting food and drink precinct. Here\u2019s where to eat, drink and linger.<\/p>\n
Britomart. . . <\/p>\n
\n Once a natural headland important to Ng\u0101ti Wh\u0101tua, later a British
\n fortification on reclaimed land, this central patch of downtown Auckland subsequently languished for decades; its rundown bus terminal and gravel carpark were places you avoided. Since a mammoth regeneration project kicked off and the moniker Britomart was adopted in the late noughties, , the precinct has become one of Auckland\u2019s most compelling dining and drinking destinations.\n <\/p>\n
Historic brick buildings house acclaimed restaurants, bars, bakeries and cafes, and laneways hum from morning coffee through to late-night cocktails.<\/p>\n
Bar Ziti<\/p>\n
Laneway culture is alive and well in Roukai Lane, where Bar Ziti opens doors from breakfast till late seven days a week. Breakfast offers up classic cafe fare including mince on toast, while later in the day pizzas and hearty mains are joined by snacks and small plates: happy times whether you prefer to share, or not. Happy hour is 4 till 6pm daily except Sunday when it\u2019s on all day, and $25 Lunch Club meals also offer great value. The kitchen also delivers to the adjoining space, Flush Golf, so you can play a simulated game with sustenance.<\/p>\n
Amano restaurant, Britomart.<\/p>\n
Amano<\/p>\n
The all-day restaurant that helped define modern Britomart remains one of its busiest a decade after opening. Amano spans two former port warehouses given a stunning makeover combining rustic and luxury elements. Terrazzo flooring meets a mother-of-pearl counter: backlit to create a diffused glow, it draws customers in like moths to a flame. From early morning, a crowd at the bakery counter jostles for fresh pastries and coffee, while the expansive dining room satisfies hunger from breakfast to dinner. Looking to Italy, the menu champions local produce in unpretentious but impressive dishes. Handmade pasta and wood-fired meats and seafood are highlights.<\/p>\n
Alma restaurant is known for its woodfired grill.<\/p>\n
alma<\/p>\n
The woodfired grill is at the heart of the open kitchen and the menu at this relaxed but refined restaurant that calls on Andalusia for inspiration for both the fare and the earthy, tile-rich interior that makes alma such a pleasure to park up in. Head Chef Jo Pearson is one of the city\u2019s great culinary talents; every dish she puts on the menu is a winner. Start with Gildas and anchovy and tomato tostadas, explore the excellent range of vegetable dishes (this is a great spot for those who don\u2019t eat meat) and treat yourself to a crayfish tail, redolent with woodsmoke and garlic. Anyone who dislikes the idea of eating beef tongue must try Pearson\u2019s version, bathed in a complex brine, grilled, and served with preserved lemon and olives. It\u2019s an epiphany.<\/p>\n
Italian-inspired restaurant Ortolana.<\/p>\n
Ortolana<\/p>\n
Like a trusted friend you can visit without calling ahead, Ortolana opens its doors from early morning till late night for all-comers to enjoy Italian-accented sustenance, from breakfast pastries to pappardelle enriched with lamb ragu.<\/p>\n
Baked goods from Amano are served at The Store. Photo \/ Babiche Martens<\/p>\n
The Store<\/p>\n
When the weather gods are smiling, the courtyard at The Store, among flower-filled planters with sun streaming in, is one of the nicest places to grab a table. Baked goods from Amano vie for attention alongside a trusty menu of breakfast and lunch classics. <\/p>\n
Michael Meredith’s flagship restaurant, Mr Morris.<\/p>\n
Mr Morris<\/p>\n
Chef Michael Meredith\u2019s flagship restaurant inhabits a beautiful dining room overlooking lively Galway St. The fare is some of the most inventive, as well as polished, in town. Opting for the Mr Morris experience menu allows you to delve deep into the mind of one of the country\u2019s most illustrious chefs, but you can also order a la carte, in which case do not skip the snacks \u2013 Meredith is famous for them (hello, chicken skin with parfait and shallots, and roasted carrot tartare with cashew cream). Service is polished but never stuffy.<\/p>\n
My Fried Chicken<\/p>\n
It does what it says on the tin, with aplomb; the fried chicken here is fresh, crispy or tender where it should be, and saucy when you\u2019ve asked for it to be. The concept was inspired by the founder\u2019s childhood in South Korea, home to what he is certain, after years of research, is the best fried chicken in the world. The restaurant is licensed, so diners can fully experience the Korean tradition of chimaek: pairing hot fried chicken with ice-cold beer. AKA bliss!<\/p>\n
Ebisu restaurant serves up contemporary Japanese fare.<\/p>\n
Ebisu<\/p>\n
Ebisu dishes up contemporary Japanese fare in an elegant space on Quay St. All the popular boxes are ticked: sashimi, sushi, tempura and larger sharing plates. Customisable bento boxes are an excellent option for lunch meetings and friend groups that aren\u2019t keen on sharing.<\/p>\n
Cafe Hanoi takes Vietnamese fare seriously. Photo \/ Anna Kidman<\/p>\n
Cafe Hanoi <\/p>\n
An opening that, in 2009, gave life to the area and gave an elegant setting to Vietnamese cuisine. Cafe Hanoi moved to its present site adjoining Hotel Britomart in 2020, which is spacious and caters well for groups. Executive Chef Nathan Houpapa goes to great lengths to perfect dishes before they go on the menu \u2013 whether they\u2019re more modern takes or traditional. Case in point the ph\u1edf b\u00f2 (beef ph\u1edf). Although it was a popular dish on the menu early on, Houpapa never felt truly satisfied with it; his Vietnamese staff kept telling him it wasn\u2019t as good as back home, so he gave up and took it off the menu. Until recently, when he decided to throw everything into nailing the recipe \u2013 it\u2019s now one of the richest, heartiest bowls of ph\u1edf around thanks to a concentrated 27-hour bone broth, poured over silky rice noodles and topped with a generous helping of wagyu brisket.<\/p>\n
Find tasty dishes from different parts of China at Ghost Street. Photo \/ Anna Kidman<\/p>\n
Ghost Street<\/p>\n
Burrowed beneath Cafe Hanoi, Ghost Street is a subterranean sanctuary of good taste. Taking its name and cue from Beijing\u2019s hub of street food and hole-in-the-wall eateries, it showcases the tastiest of dishes from different parts of China with a particular focus on spice-forward cuisines such as Sichuan and Xinjiang, prepared using premium Aotearoa ingredients. Whether you want your noodles dan dan or biang biang, they\u2019re guaranteed to be bold and punchy, as are hearty offerings of Matangi beef brisket braised with doubanjiang, and crispy duck with five-spice rub and cherry hoisin. Sides of crunchy cucumber and fresh slaw cut through the richness. Wines, largely local, are chosen to pair wonderfully, so too the signature cocktails. To order, you tick boxes on a little paper menu and peg it up when you\u2019re ready. <\/p>\n
Kingi restaurant champions seafood. Photo \/ Babiche Martens<\/p>\n
kingi<\/p>\n
Cosying up beside the lobby of Hotel Britomart, kingi champions thoughtfully sourced seafood, listing its fisher folk and their patches on the menu, from long line to spear dive. It\u2019s also one of the loveliest places to dine solo: staff are adept at securing a spot in which you\u2019ll feel part of the action without feeling like a lone fish in a big bowl.<\/p>\n
Daily Bread’s flagship is in Britomart.<\/p>\n
Daily Bread<\/p>\n
Like a sourdough starter coaxed to swell, Daily Bread has expanded from one site in suburban Auckland to several around the city, including its flagship bakery and cafe in Britomart, through consistency and care. Grab a coffee and spot of lunch from the ever-changing cafe menu while eyeing up the selection of traditional sourdough breads and pastries to take home.<\/p>\n
Creme brulee from Miann Britomart. Photo \/ Babiche Martens<\/p>\n
Miann<\/p>\n
Pastry chef Brian Campbell is the city\u2019s own Willy Wonka; everything he touches turns to chocolatey gold. At Miann, you can pick up a whole cake for a celebration, select bonbons to woo a loved one, or elicit a sigh of satisfaction upon sipping anything off the specialty hot chocolate menu.<\/p>\n
Saturday Market<\/p>\n
Every Saturday, from 8am till 2pm, Takutai Square enters market mode with dozens of stalls, plenty of them proffering food. Pick up fresh fruit and veggies, coffee and matcha, pastries, chimney cakes, fresh Eastern Mediterranean akkawi and knafeh cheeses, biltong, crepes, juices and more. The square is also a go-to for good eats on Food Truck Wednesdays when several tasty offerings park up from 11.30am till 2pm, extending local lunchtime options. Keep an eye on Britomart on Instagram (@britomartnz) for upcoming dates.<\/p>\n
Caretaker is inspired by the speakeasy cocktail bars of New York.<\/p>\n
Caretaker<\/p>\n
Inspired by the speakeasy cocktail bars of New York, den-like Caretaker doesn\u2019t do menus. Rather, bartenders chat with guests to gauge preferences before whipping up creations tailored to the individual. Even on nights when the rest of downtown appears to be hibernating, you\u2019ll find life at Caretaker. Live musicians play several nights a week, and the rhythm of rattling ice carries on until doors finally close at 3am.<\/p>\n
There’s always something going on at The Brit.<\/p>\n
The Brit<\/p>\n
Claiming a handsome corner site in the Northern Steamship building and open seven days a week, The Brit is a bit of an anchor in the precinct. There\u2019s always something on: get two pizzas for the price of one on Mondays, a juicy steak and fries deal on Wednesdays, and come game night, the place is packed thanks to its many big screens.<\/p>\n
Slattery & Sons: A corner pub with an Irish accent.<\/p>\n
Slattery & Sons <\/p>\n
Another great corner pub, this one with an Irish accent. Slattery & Sons boasts a wicked whiskey lineup; more than 100 Irish drops grace the shelves of the dedicated whiskey parlour. On tap, Guinness, Murphy\u2019s, and Kilkenny\u2019s represent the Emerald Isle, and the menu includes Irish pub classics like steak and Guinness pie, soda bread with beef dripping butter and spice bag: a concoction of chunky fries tossed in a secret spice mix with your choice of pork belly or crispy chicken, and gravy. Sunday\u2019s roast comes in four choices of meat, a nut roast, or a sharing board with a selection.<\/p>\n
A Bar Apart<\/p>\n
A collective of 14 of Aotearoa\u2019s artisan bean-to-bar chocolate makers has formed, and this July it\u2019s holding its first popup in the Space For pavilion at Britomart. From July 7 till 12, pop in to learn about the craft, purchase locally made chocolate, and enjoy free tastings every lunchtime.<\/p>\n
Pop over the road . . .<\/p>\n
While you\u2019re exploring the precinct, pop across Custom Street to visit a couple of gems just outside the Britomart border.<\/p>\n
Italian restaurant and deli Bossi.<\/p>\n
Bossi and Deli di Bossi<\/p>\n
The team behind Bossi are natural-born feeders. Its Italian-Australian owners and Kiwi chef who leads the kitchen in Italian seem to be on a mission, to feed every guest that walks through the door the way an effusive Italian Nonna might in her own home. To dine at Bossi is to be embraced in perhaps the warmest hospitality in the city. This is not somewhere to push salad round on a plate; the fare is rich, from appetisers of fried olives stuffed with ricotta to what many consider the best lasagne they\u2019ve ever had. For a fun date night, book the chef\u2019s table: seated at the pass with a clear view of the chefs at their craft, the claim that this is the happiest kitchen in town rings true. Next-door, Deli di Bossi is a trove of edible treasures: cured meats and cheeses, pastries, panini, salads, sourdough tostato, and sweet treats. Call by early afternoon for an aperitivo: a wine and cheese or charcuterie pairing for $25. <\/p>\n
Giapo provides an immersive experience.<\/p>\n
Giapo<\/p>\n
It\u2019s an ice cream parlour, but so much more. Since opening almost 20 years ago, Giapo has turned the act of enjoying a cone into an immersive experience. Ice cream flavours riff on Kiwi culinary traditions (the hokey pokey is unmissable) and local produce, with combinations that surprise tastebuds. Head along to the free weekly tasting club at lunchtime on Wednesdays to get a mouthful of what\u2019s being played around with in the kitchen lab upstairs. Then there\u2019s the choice of vehicle: from the simple waffle cone to the fantastical \u2013 Sky Tower and Colossal Squid cones. A range of fresh baking fills the counter cabinet. More recently, savoury numbers like pizza, lasagne and focaccia sandwiches have joined the party, Neapolitan family recipes of owners Giapo and Annarosa Petrucci Grazioli.<\/p>\n
More neighbourhood dining guides<\/p>\n
From Michelin moves to wintry warmers.<\/p>\n","protected":false},"excerpt":{"rendered":"From award-winning restaurants and hidden cocktail bars to bakeries and markets, Britomart has transformed from a neglected corner…\n","protected":false},"author":2,"featured_media":494292,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[51,2546,109553,6128,3390,72229,48706,19757,30609,23783,36979,15416,156,30949,564,71,26098,538,78,296,9932,220,119633,111,139,69,56448,10270,51212,223,65770,540],"class_list":["post-494291","post","type-post","status-publish","format-standard","has-post-thumbnail","category-entertainment","tag-auckland","tag-awardwinning","tag-bakeries","tag-bars","tag-best","tag-britomart","tag-cafes","tag-cocktail","tag-corner","tag-downtown","tag-drink","tag-eat","tag-entertainment","tag-exciting","tag-food","tag-from","tag-heres","tag-hidden","tag-in","tag-into","tag-linger","tag-markets","tag-neglected","tag-new-zealand","tag-newzealand","tag-nz","tag-precinct","tag-restaurants","tag-shops","tag-the","tag-transformed","tag-where"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/posts\/494291","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/comments?post=494291"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/posts\/494291\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/media\/494292"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/media?parent=494291"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/categories?post=494291"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/tags?post=494291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}