Saxon + Parole Is the New Modern Steakhouse Inside Commercial Bay

Rounding off New York hospitality group AvroKO's four new Auckland openings is a steakhouse named after two prize-winning racehorses.

Saxon + Parole is the cornerstone of the group's dining options inside the Commercial Bay development, joining Mexican-influenced tequila bar Ghost Donkey, rosé-centric Asian-inspired izakaya The Poni Room, and off-licence cocktail bar Liquorette. The Auckland outpost follows locations in New York and Moscow.

AvroKO executive chef Brad Farmerie and Kiwi chef Logan Coath have pulled together a menu inspired by traditional New York steakhouses, or what they're calling "grilled meats and aquatic delights". Farmerie is no stranger to the produce of New Zealand — he worked under Peter Gordon at the original Sugar Club before earning a Michelin star for his own restaurant, PUBLIC.

At Saxon + Parole, diners can take their pick from grass-fed black angus, bone-in sirloin, and a 250-gram wagyu ribeye with an outstanding marble score. All steaks come served with bone marrow béarnaise and the choice of several mouthwatering sauces — from green harissa to lemon gremolata.

The slow-cooked lamb shoulder serves three, the pork charcuterie comes in croquette, cured loin, terrine, rillette and crackling form, and the 'NY Saxon Burger' is listed as a must-have dish. It's made with 28-day, dry-aged beef and is stacked with havarti cheese, candied bacon and a fried egg.

The herbivores haven't been forgotten; the buffalo ricotta gnudi dumplings are served with roasted butternut and fried sage in a cream sauce, while the daily crudités selection features 21 different vegetables served raw, pickled, grilled, salted or preserved with babaganoush. Elsewhere, there's a raw bar selection featuring fresh oysters and a seafood tower loaded with crayfish tail, salmon tartar, smoked kahawai pate and smoked mussels.

To finish, you can make it a scoop or pint of ice cream, or opt for a slice of proper American pie. Pecan pie, pumpkin cheesecake, apple and lemon meringue — all the classics are there. Smores is Saxon + Parole's headlining sweet. The dessert is made with charred marshmallows, homemade Graham crackers and chocolate pudding.

The cocktail list is another drawcard, with Saxon + Parole New York having previously been awarded 'Best Restaurant Bar in the World' and called one of the 'Best Bars in America'. In Auckland, there's a DIY bloody mary station for boozy weekend brunches, a martini trolley and a cocktail membership program where regular diners can stash their own bottled behind the bar.

The elegant dining room and bar offer breathtaking views of the Waitematā Harbour. The 48-seat mezzanine space is perfect for events, while the private Lorillard Room offers an intimate atmosphere with velvet upholstery, a martini service, and a record player for guests to use.

Find Saxon + Parole on the second floor of Commercial Bay. It's open Monday to Friday from 12pm til late, and Saturday and Sunday from 10am til late.