Wynyard Pavilion Is North Wharf's New All-Day Eatery and Off-Licence
A new opening from the former owners of Grey Lynn's Pocket Bar.
The former owners of Grey Lynn's Pocket Bar have packed up and moved from the suburbs to the waterfront, opening a new bar and restaurant on North Wharf. Wynyard Pavilion can found adjacent to the water's edge in the former home of Jack Tar. Owners Helen and Damien McDowell promise to give Wynyard Quarter a "much-needed neighbourhood feel," with the all-day opening. "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 Damien.
The 1930s heritage site with has been restored by award-winning designers Ctrl-Space. The big red doors remain, while light timber and nautical accents follow the theme of a modern yacht club.
While soaking up those ocean vibes visitors can take their pick from frozen negronis, summery spritzers and eleven tap beers, including pours direct from the Little Creatures Hobsonville Brewery. The bar and restaurant also has an off-licence, meaning diners can order a bottle of fizz, a dozen oysters and carry on the party elsewhere.
Chef Will Hobby leads the kitchen serving up dishes of beef carpaccio, yellowfin tuna tacos, Cloudy Bay clam linguine and fried chicken. Seafood also plays a starring role on his all-day menu, with the daily catch coming from the Auckland Fish Market across the road.
It's set to be an all-week affair at Wynyard Pavilion as it hosts live music and drink specials every Wednesday, a one-buck oyster happy hour Friday afternoons and $1 ice cream scoops for the little ones every Sunday. Every Saturday from 8–12pm, the garden bar turns into a fresh produce market in collaboration with its supplier Salty River Farms. The market will be the spot to pick up fresh bread, organic milk, free-range eggs and Havana coffee.
Find Wynyard Pavilion on North Wharf at 17 Jellicoe Street. It's open 8am until late, seven days.
Published on October 30, 2019 by Stephen Heard