Palmer
This rooftop cocktail bar and restaurant is the jewel in the crown of the newly revamped Albert Street precinct.
Overview
The final jewel in the crown of the newly revamped 1 Albert Street precinct in downtown Auckland is Palmer. The former West Plaza building has been undergoing a transformation at the hands of architect Neville Price over the last couple of years — and the grand finale is the opening of this new cocktail bar and restaurant.
Ex-Gerome chef James Kenny is at the kitchen's helm, and renowned cocktail master Mikey Ball is behind the drinks list. Australian design studio Acme were behind the fit-out, taking it on as their first New Zealand project.
Sustainability has been at the core of the entire Albert street renovation and that extends to Palmer's menu — the drinks list incorporates local suppliers and waste reduction by using juice, husks and peels from the kitchen's fruit and veg. You might opt for a Manuka Martini ($21), a mix of gin, dry vermouth and manuka liqueur. For those who can't go past a spicy marg, the Habanero Margarita ($20) blends tequila, dry curaçao, pineapple, lime, habanero and salt. There's also an extensive list of local wines and beers — as well as French sparkling.
The menu is a mix of shared plates hero-ing local ingredients. Woodfired bread and miso butter ($10) can be accompanied by a whole host of options, including kefalograviera cheese with peppered figs ($17), wood-fired leeks, raisin, hazelnuts, smoked tofu cream ($18), and chicken liver parfait with fermented beetroot ($20). For something heartier, the market fish comes with vadouvan butter and curry leaves (POR), while the bavette steak with black garlic, celeriac and native herbs ($45) will satisfy the carnivores. Vegan, gluten-free and dairy-free diners can all be catered to.
Bound to become a go-to for the post-work business crowds and the downtown shoppers, head to Palmer for a cocktail and to watch the world go by soon.
Information
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