Fantastic small French cafe and deli featuring a beautiful selection of cheese. Many customers were…read moredashing in for at home supplies. There is a large cheese room with glass viewing area in the main dining area which adds to the ambience. There is plenty of seating to enjoy the limited menu - everything we tasted was delicious. The place was almost full when we arrived and totally full by the time we were served. We had pretty decent coffees with palmiers which were super crispy and perfectly sweet. We actually went back for more. The cheese and ham croissant was flakey, warm with gooey Camembert and a generous amount of ham. I had the braised ox tail on custard which is served with a few slices of fresh baguette. The braised ox was gelatinous and salty, the custard smooth and creamy set into the serving bowl, on top were pickled mushrooms adding a much welcome tangy refreshing way to cut through all the other richness. I'm not usually a fan of micro greens, but these were pretty tasty fresh and added texture. DELICIOUS! I only wish the serve was larger. Will definitely return because I saw many tasty looking soups being served and want to try more.

This is my favourite place to have a good French style cafe meal, Everything we ordered was…read moreamazing. This cafe is also a cheese retailer, so if your looking for some of the worlds best cheese this is the place to find it.

A Francophile's dream, Maison Vauron is stocked full of the very best French food and wine. There's…read morebeautiful French cheeses, cured meats, delicate pastries and shelf upon shelf of imported French accoutrements. What I love most about Maison Vauron is it's authenticity - walk in and you are greeted with a cheery Bonjour! Not sure about a product? Ask the staff, they are incredibly knowledgable and more than happy to help. Maison Vauron are also passionate about education and host regular tastings with French producers. Keep an eye out on their website or sign up to their newsletter to keep up to date with the latest events

I had the pleasure of joining a large group for a cooking with cheese evening hosted by Maison…read moreVauron as a special event. Omg the food was first class. Beef cheeks cooked for 16 hours, cheese foam with beans and sausage, tuna Tartar, and a delish cheese board to complete the meal. All courses where served with matching wines, and the service impeccable. With staff that was knowledgable about the wine and food. I will be trying to keep my ear to the ground to hear about the next event, at $75 per person they are amazing value.

Cute little French restaurant. I lived there decor. The server was super nice and really wanted to…read moremake sure our meal was perfect. I would highly recommend this cute little gem in Auckland, NZ by the university.

We were out walking looking for a place for dinner on a Friday night, and were pleased that our…read morepath took us here. We ordered 2 different savory crepes, which were delicious and reminded us of the crepes we have enjoyed in France. We enjoyed cider, who is available sweet or dry, served in stemless bowls. For dessert we shared a Martinique crepe, delicious! A lovely meal with excellent service.

Excellent meal all the way around. Started with a delicious…read moreginger-based Cognac and coffee liqueur cocktail. Not too sweet at all and delicious! Moved on to kingfish Andre/ appetizer which was served with a coconut/ cream and delicate sauce. The fish was raw but a delicious flavor combination Then the lamb !! Wow ! Served with a delicious, reduced glaze and delicious trimmings. The meat fell off the bow and delivered an amazing flavor The mane was venison medallion steak which Was served rare, but just tender as can be and also excellent. We finished with the caramel and cheese based little tart that you can see in the photo, which was really just amazing! We also had good chocolate dessert which was a little bit of a misnomer because it was mostly chocolate shavings and a little puffy sponge type chocolate thing. No heavy chocolate heavy flavor. Very interesting. The decor is plain andofern with a lovely garden outside Servers were knowledgeable and efficient - refined I would say A truly memorable meal

I ate at one of their special 'test' dinners over the weekend. I think they do these once a month…read morewhere it's a community table and they try out new dishes. I had gone to Sidart a few years ago and loved that tasting menu so was looking forward to this meal, even though it would be a completely different experience. I loved this as well - not all the dishes were amazing, but they were interesting and the overall experience at a community table was great.

Ahhh the famed Antoine's, I've been waiting to eat here for years but never really found the right…read moreoccasion... until recently (unfortunately) I found out a friend whose company I enjoy dearly is as much in to food as I am and we made a pact to try and eat our way around Auckland. Neither of us had been to Antoine's but have both heard lots about owner and chef Tony Astle. (who happened to be working the kitchen that night) The reservation went smooth, until they called back to confirm the afternoon we were due to dine. I missed the call but called the number back guessing what/who called I got a really confused staff member on the other end of the line who barely spoke intelligible English who was sure I wanted to book a table of six (when I was calling back to confirm my booking for a table of two) We arrived still laughing at the strange phone call, and stood at the steps after knocking on the door (??? yeah we wtf'd) ushered in to the little waiting room (??? again wtf) we peeled our coats off to have them stored away and shown to our (very small) table covered in white linen... in a bookish dining room that felt rather grandmotherly... the ambiance was hushed whispers and "don't touch anything, and sit up with your back straight"... The kind of fancy pants pompatry that I feared as a kid. The food... it wasn't outstanding certainly not what you'd expect for $$$$$... with all the great food and dining that's out there in Auckland today... my salmon gazpacho sort of looked at its feet shoved its hands in its pockets shrugged and heaved an apologetic sigh. The duck l'orange was boring and coyly sweet and a little dry... The oxtail was pretty bold and flavorful and wonderfully aromatic, fall off the bone delicious but it wasn't enough to redeem the rest of the experience. The dessert was pleasant at best. The wait staff was servile and theatrically trite... and didn't know when asked simple questions regarding the dishes... but knowledge about the wine was pretty good once you get past the thick accents. The strangest moment of all was at the end of the night going to pay... this place doesn't take eftpos, and the credit card went through an old zip zap (kids do you even know what this is???) and you're handed a hand filled receipt. It completed our time warp and we headed back through the doors to a world post Robert Muldoon and Margaret Thatcher. Pockets $445 (inc 120 for wine) lighter hardly feeling like we got our moneys worth... perhaps that is the cost for time travel.

It's the summer holidays in New Zealand, so my wife and I were fortunate to get a reservation. The…read morerestaurant was intimate and gave us the best culinary experience we've ever had. The service, ambiance, wine and food were all spectacular. We did a tour of the menu with wine pairings that exceeded all expectations. We can't say enough positive things about our experience and would recommend to anyone.

My fiancé and I had the pleasure of dining here for our Valentines dinner last night. We arrived…read moreearly and was warmly greeted by Ledio who arranged a beautiful table by the window with a spectacular view of the beautifully lit up Sky Tower. We had two waiters and one waitress who served us all evening. Hoped to have the dishes explained in more detail because of the busy rush this was slightly brushed off. However each dish certainly 'spoke for itself'. The night began with a glass of Mumm Grand Cordon Champagne with a fresh rose placed on the table which really set the romantic mood for our Valentines night out. Sourdough and butter: Mouse like browned butter on freshly toasted sourdough. Butter had hints of caramel, toffee yet still very savoury and it was fluffy to spread then instantly melted onto the bread just how I like it first thing in the morning. Snack Box: Dry ice number that transformed our table into a cloudy haze. Had an incredible olive that was so delicate as if it was merely the skin of the olive filled with olive jelly/oil almost, It popped and coated my entire mouth. Was morish. Next was a ginger something... paper thin slice of ginger with lace-like-looking something placed on top was refreshing. Lastly was a fried tuna? bacon? pork? thing have no idea what it was, waitress said it was bacon lol...(like I said nothing was explained) However I just put in my mouth closed my eyes and just let it speak to me. Kept looking at my fiancé like "are you tasting what I'm tasting" had a strong urge to snap my fingers a shout yaaaaaas queeeeen lol so yeah snack box 10/10 Wild mushrooms - swede - brown butter - oat milk tofu: I love me some good ol mushrooms on my steak but these mushrooms was a star on their own. Distinctly tasted like mushrooms but the best way to describe it would be like beef roasted to perfection...but it was mushrooms and tasted like mushrooms ??? the swede oooh the swede you could pour this on anything and it will make it taste good. A light flavoursome juice like gravy poured onto the dish. Tofu was creamy, light, bouncy and sweet that complimented the savoury dish. This dish could turn me vegetarian. Kingfish - strawberry gazpacho - cucumber - shiso: I had my doubts and was not too keen on fish with strawberries...ew. But of course it was delicious. Fish was buttery and simple, couple slices of really fresh raw fish with shiso (fish eggs) on top that gave little salty pops with the fish but once dipped in that strawberry vinaigrette it took it to the next level, perfect balance of flavour. Refreshing cucumber moments too. Skate - Apple - summer pine - daikon - ginger - Almonds: Texture upon texture. Roasted almonds that crunched so effortlessly. Sweet & spicy apples and ginger finely chopped together almost like a little salsa. Earthy radish. Firm skate fish. A little of everything on my fork Ka-Pow! an explosion of flavours fighting for the win but all cross the finish line together. Epic. wagyu deckle - carrot - coffee - cavil nero: Going back to my comment about how that mushroom dish earlier could turn me vegetarian...yeah nah..this dish threw that option out the door. A blanket of velvety, creamy, smooth carrot sauce to die for. Crunchy salty fried kale. Drooooooooooling cube of Wagyu beef myyyyyyyy goooooosh. I nearly cried it was so delicious lmfao! The sweetness of the velvet carrot the crunch of the salty kale and a slice of that fatty melt in your mouth Wagyu ohohohohooooo. I was transported to the gods. Amen. Sourdough ice cream - rhubarb - basil moss - chocolate: I needed this light refreshing dessert because I needed to be brought back to earth. Sweet and sour. I don't like very sweet things so for me I absolutely loved the strong sour punches from the rhubarb and the peaches. Wish I had more ice cream to go with the peaches I reckon because it did get a little too sour at the end. However very refreshing summery dessert that woke us up from our dreamy experience at Number 5. Cant wait to return.

Absolutely fantastic. One of the best culinary adventures we've ever had. This restaurant was a…read morehighlight of our honeymoon. Book a table...you won't regret it!

Number 5 is something of an institution in Auckland, wth a long tenure as a fine restaurant serving…read morecontemporary food with a French flair. We had a private room for a group of 8 or so, and I am not sure if we had the standard menu or one for the group, but it was lovely The setting is very old school, with a lovely old style interior, leadlight windows in many windows and the stairwell. Starched linen, candle light, good smells, attentive staff - nothing to dislike here at all. The menu was very nice, including a special of Bluff oysters, which I believe (and many other travellers at the table concurred) to be the best in the world. Of course I was always going to have that. Then a delightful duck breast cooked several ways, artfully presented and very flavoursome - very good indeed. I think I had a wonderful desert (pretty sure it was a caramel banana something) but by then we had imbibed a fair quantity of the excellent Ata Rangi Celebre pinot noir and I really can't be sure. Damn waitress just kept topping it up, and, well, that tends to creep up on one. HIghly recommended.