Palmer

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.