Overview
The North Shore's new pop-up bar has appropriately been labelled Good For Now because it's only scheduled to stick around for a few months.
Located at co-working space and "next generation neighbourhood", Smales Farm, the new opening was whipped together by Angus Muir Design, Simon van Praag from the team behind Silo Park's summer activations, and Joe Williams Peters (ex-Depot). Casual dining is the core philosophy of the space — the covered outdoor area flows on to the Farm's grassy knoll and communal beanbag area.
Alongside a concise beer, wine and cocktail list, including $10 margaritas and brews from Sawmill, Garage Project and Hallertau, diners can sit back and enjoy stacked fish burgers that take inspiration from Northland's Opononi Beach Takeaways.
Andrew Graham, otherwise known as Chef Andy is at the helm of the kitchen and hopes to tick the boxes of quality and affordability. The fish and chips are served a la Kiwi using blue warehou and accompanied with tartare and a side salad. For health fiends, there's a salmon poke bowl. A roster of food trucks can also be found in close proximity during the weekdays.
Good For Now will eventually be replaced by the Goodside at The Arbour, a hospitality precinct conceptualised by Cheshire Architects and designed by Izzard Design to "create a vibrant, highly-socialised leafy laneway of hand-picked boutique eateries, casual meeting spaces and a thriving retail precinct." It's scheduled for June and will feature the likes of Ripe Deli.
Good For Now is open five days a week from noon til late.