Set within the sailing hub of Auckland is Wynyard Pavilion, a new contemporary bar and restaurant opened on 25 October.

The all-day, coffee until cocktails venue is perched beautifully adjacent to the water’s edge. You can’t actually get closer to the water unless you’re on it. No wonder Emirates Team New Zealand are calling Wynyard Pavilion their local in the lead up to the 36th America’s Cup.

Formerly known as Jack Tar, the site’s redevelopment is managed by the previous owners of Grey Lynn’s Pocket Bar, Helen and Damien McDowell who promise to give Wynyard Quarter a much-needed neighbourhood-feel, starting with service.

“We have great food and drink but so do lots of top establishments. Where we want to stand out is through our understanding that hospitality is all about providing a welcoming environment where the community around us can connect. Great service can turn someone’s day around.

“We want your experience of Wynyard Pavilion to be one which is personalised and thoughtful every time. Getting to know a guest, then asking after their family the next time they’re in, is even more important than how many New Zealand wines we have on our list (we have 26),” says General Manager, Damien McDowell.

Wynyard Pavilion continues this neighbourly vibe with a host of localised events for the whole family, from Wynyard Wednesday’s with live music and drink specials to Friday sunset sessions with Auckland’s best DJs and Kid Sundays; where the little ones can enjoy $1 scoop ice cream on the waterfront.

Alongside regular events, every Saturday from 8 to 12 pm, the Wynyard Pavilion garden bar turns into a fresh produce market in collaboration with Salty River Farms. The market will sell freshly baked bread, organic milk, free-range eggs, honey, Havana coffee and locally grown produce.

With 11 speciality beers on tap, including exclusive pours out of the Little Creatures Hobsonville Brewery, Wynyard Pavilion’s drink list is set to be as impressive as the food. Expect inspired cocktails from Frozen Negroni’s, to a delightful prosecco, plum, honey, thyme ‘Summer Spritz.’

For the food, Head Chef Will Hobby, of Pravda origin will serve up soon-to-be-famous dishes of beef carpaccio, seared yellowfin tuna tacos, Cloudy Bay clam linguine and Pavilion Fried Chicken.

Will says his all-day menu inspiration came from the restaurant’s waterfront surroundings.

“Seafood obviously plays a starring role on my menu. We have Waiheke oysters, kingfish and prawns, plus the freshest fish & chips on the waterfront. Our chefs select the daily catch from the Seafood Market across the road every morning. And to complement each dish we use our market-fresh produce, where possible sourced from our own gardens or grown especially for us by the team at Salty River Farms.”

Built in the 1930s, the heritage site is masterfully restored by award-winning designers Ctrl-Space. Its light timber interior, natural light and nautical accents work together in unison to create a bright, spacious, modern take on the traditional yacht club.

Wynyard Pavilion has the added bonus of allowing reservations for large groups. Choose from idyllic waterfront dining, seated garden to catch the last of the afternoon sun, casual bistro, or main bar to take in any big sports events.

If you weren’t sold already, in anticipation of Wynyard Pavilion’s popularity, the bar and restaurant has an off-licence, so punters/diners alike can order a bottle of fizz and dozen oysters to go.

www.wynyardpavilion.co.nz @wynyardpavilion

 

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