I had the opportunity to eat dinner here twice while staying at the Hilton, and both were…read morephenomenal experiences. First of all, the ambiance is spectacular, with gorgeous views of the harbor. My first night, dozens of sailboats were out, singly and in groups. The staff was welcoming - a sense of formality, but not pretentiously so. The first night, I had the Signature West Coast Whitebait Fritter, Kūmara Fries, and Mango and Mānuka Honey Cheesecake. The second night, I had the Signature Mediterranean Crab Cakes and the Herb Crusted Mt Cook Alpine Salmon. All were wonderful. The small plates were the Whitebait Fritter and the Crab Cakes. New Zealand Whitebait is a real delicacy, and they were perfectly cooked in what would better be described as a thin omelette rather than a fritter, topped with a deliciously rich buerre blanc and fried capers. Stunning! The Crab Cakes were served with a crayfish lemon mayonnaise and balsamic vinegar. Quite tasty with a nice crunch - use the lemon, it really helps bring out the flavor. Of the two, I would recommend the Whitebait Fritter hands down. It's something I will remember. I got the Kūmara Fries (New Zealand's sweet potato) as a side, and they are delicious. Coated with some parmesan cheese and served with black garlic mayo! So good. And it's a large serving - from looking around, all of their sides are designed for more than one person. That said, I did a pretty good job with the fries by myself. The Herb Crusted Mt Cook Alpine Salmon is another New Zealand-centric dish. The dish is exquisite and overwhelming. The salmon itself was perfection - perfectly cooked and rich in flavor. Then add the delicious pickled fennel, the red capsicum marmalade, the horseradish cream, herb oil, and the saltiness of fish roe? Explosions in your mouth. The Mango and Manuka Honey Cheesecake was rich and delicious with a nice crust. They also had a nice selection of New Zealand beers, wines, and liquors.

Oh my. Not the best first impression of Auckland. We checked into the Hilton and, tired from a…read morelong journey, decided just to have dinner at Fish, right in the hotel. If it was the only place we had eaten, during our visit, we would have thought that dining in New Zealand was awful. The room is very nice, with wonderful views of the Bay and cruise ship port, although a little less formal than I would expect for the price range. The problem began with the staff who, while trying very hard and being very polite, did not seem to understand a word we said. They were very good with the phrase "Thank you, sir," though, and I realize language barriers must be accommodated while traveling. This IS an English speaking country, though. Anyway, everything seemed to go wrong. Ordering wine was an ordeal, and it arrived halfway through our meal. The food presentation was mediocre, and everything needed some spice or seasoning. It felt like a meal served at a retirement village where everyone has diet restrictions. The kicker, though, was the steak. We ordered medium rare. It arrived burned to a crisp. For the first time in years, we actually sent something back. The next attempt came back nearly raw. It was inedible and almost felt like chef was being a jerk. We just left it pretty much untouched and later, noticed the staff huddled in the corner pointing over at our table. To the restaurant's credit, our steaks were removed from the bill, without our even asking, but that is a bit beyond the point. There are many fine dining options within walking distance of Fish. We wish we had known.

One of my favorite places in Auckland for a fine dining experience. The dishes were great as was…read morethe service and wine pairing. In particular, the dishes were beautifully presented and not heavy, which was key for a tasting menu. For anyone looking for a high-end meal in Auckland, this would be my first recommendation.

We chose the 8 course experience and thoroughly enjoyed it…read more We snagged a last minute reservation based on online reviews and an in person confirmation from a couple that I met on a tour. I will warn you, the experience isn't cheap, but if you're a foodie and you enjoy food experiences go ahead and take the plunge. The total experience takes about 3 hours as you are being presented with individual courses and a palate cleanse. We didn't opt for the wine pairing but I'm told it's a great choice. I thoroughly enjoy food but rarely venture outside of my comfort zone when it comes to consuming certain animals but I did and was quite surprised. I'd definitely say add this experience on your list if visiting New Zealand.

Absolutely amazing doesn't cut it. I've been to Michelin star restaurants all over the world. The…read morefood here is superior. The cocktails are sublime. I would, and will, fly back from America just to eat here again. By far the best lamb and duck we have ever eaten. Bloody well done.

We went here for our last "splurge" date night after a 2 week stay in New Zealand. Scallops and…read morefresh Bluff oysters were great starters. For our mains we got the Hawkes Bay lamb and 600g Bone-in steak. Sides were "fancy" potatoes and green beans. Food was excellent as they were all fresh, delicious and garnished with exotic ingredients. The only caveat for me was the service. There were times throughout the evening where I felt our servers forgot about us. Our main server didn't check up on us and even ask us how we were doing or if our steak was cooked correctly. The clincher was when they dropped the check- I immediately put my credit card in their check presenter indicating we were ready to go but the waiter again disappeared and it didn't get processed until another waitress came by to service the table next to us and noticed it that she picked it up nearly twenty-five minutes later! The food alone was good enough for me to recommend One Tree Grill to others who don't mind paying a little more for the great grub you'll get here. I just hope you get better service than we did.

We had breakfast. Lots of choices and everything was nicely displayed and very clean. We enjoyed…read moreit. It is nicer than typical hotel restaurants.

Absolutely positively outstanding! I'm not a fan of buffets but this restaurant is superb! I ate…read morebreakfast and lunch there on two different days. They have a huge selection of meats, seafood, vegetables, salads, Indian food, sushi and sashimi, so many desserts with both white and dark chocolate fondue machines. I tried everything that I could. I enjoyed a pot of hot tea with my meals. Their staff was very friendly and accommodating with anything that you need. I highly recommend eating here when in the area of the Cordis Hotel or guest of the hotel.

Phil's Kitchen is great, something different, both ambitious and delicious, and the staff are…read morefriendly and chatty. Phil Clark, who worked under Michael Meredith and his front of staff partner (that has worked in a Michelin restaurant in Paris) now backs him in his new restaurant in little old NZ. Phil is happy to come out of the kitchen and chat to you after your meal which is a nice touch. While the setting says neighbourhood bistro with the quaint vege/herb garden out the back, the food is fine, modern and French. I ordered the scallops which came with crunchy kale, cauliflower puree and an amazing snow made of duck crackling (which I had to actually enquire about as I had no idea what it was). Apparently it is a mistake that Phil once made that ended up being a creative non-mistake he now serves. My duck served with potato dauphinois, baby beets, leek and raspberries with a dulce puree and sauce was absolutely to die for. My Lemon Meringue was unfortunately deconstructed and I am so over crumbs on a plate, I really dreamt of a lovely wedge. When will the fad finally be over?! However the flavour was good. I certainly ordered the correct Entrée and Main and I will be back. Considering the menu changes regularly and has already in 2 weeks since I went, I will be trying the menu regularly. Awesome work Phil, what a great edition to Kingsland.

I'm really impressed with this newly opened bistro in Kingsland. Classically trained and returning…read morehome with his lovely French partner, this is Phil's chance to shine. And he does, with well executed plates of seasonal and exciting food. He's having fun in the kitchen and his technical ability shows with lots of unusual flavours and cooking processes. I had the crispy pork belly starter, the silkiest confit of salmon for a main, a side of dauphinoise potatoes and oh the shame... we ordered all three desserts! Don't judge - how are you supposed to choose between salted caramel doughnuts, the lemon, white chocolate meringue with raspberry or the mandarin & liquorice? All were delicious and yes, people may have stared but chef gave us the thumbs up!

The old Tin Soldier now rehouses United Kitchen. The entrance is hidden down Anglesea Street, and…read moreone would think they are walking into the wrong entrance into the kitchen in this intimate little restaurant. It only seats about 30 and has a few cool booth seats for small groups. My group of 11 had arranged the set menu which regulars have got used to from the first owner where its $54 for 3 courses. By the time you would have read what I had to eat the menu would have changed as they specialise in what is in season. I chose the Pork cheek with seared scallops which had me worried I would be hungry even after 3 courses as it was very tiny. I definitely felt like I was having a degustation fine dining, the presentation was lovely. Then my main of Miso glazed Market fish with parsnip puree, smoked mushroom and bok choy had me excited. It was the most flavoursome dish I have had for ages and so perfectly balanced. A side of Brussel sprouts was great to sop up my puree. For dessert Yuzu curd with white chocolate sorbet and poached quince was a perfect pallet cleanser and a lovely ending. 3 courses with a side was plenty big enough for me - a female. Maybe a little small for my male friend with a healthy appetite. The wine menu was a little limiting; I loved the little wine bar with sink used as a champagne wine bucket. The only downside was the noise from the adjoining bar 151 when the band started up. I'd go again to see what delectable treats were next in store though.

I tend to steer away from using the word "hidden gem" for restaurants because it's used so loosely…read more But I can't help but believe United Kitchen is one to put down on your foodie bucket list if you haven't heard about it already. Finding the door to United Kitchen can be a little adventure on its own. As long as you're alert that it's a bit of an Alice in Wonderland trip, you'll notice the hanging sign on the door from Anglesea Street in Ponsonby. We pushed the door boldly only to stumble back a little as it leads straight into the United Kitchen kitchen. It's a little strange, it'll make you feel a little taken back, but you'll soon be reassured by the nearest chef. As a small restaurant, it's highly advisable to book. It seemed quiet at our dinner friendly time of 6:30pm but within half an hour, the house was filled up. Not to worry about having tables so close that you feel like you have to flash a friendly smile at your neighbours. The tables are angled and spaced out enough so you can have intimate or inappropriate conversations without sideway looks from your friendly neighbours. United Kitchen is famous for the fixed $55 three course menu that lets you pick any of the entrees, mains and desserts for the flat rate. It's a step up from $45 when it first opened but still worth it for the calibre of food. The menu changes regularly to accomodate for the locally sourced and seasonal food ingredients. Wild mushroom gnocchi with hazelnut with swiss chard was my choice of entree. A great call if you love mushrooms like me. Eat it slowly and savour the dish with just enough on it to satisfy the hunger, but make you wish that you could re-order the gnocchi as your full main. While on a different day I would have opted for the beetroot risotto, I couldn't resist the sound of the braised beef cheek with smoked potato puree, pickled red cabbage, brocollini and almond. Ahh, the touch of a beautiful cooked beef cheek that falls apart delicately in the mouth. The sauce was a little enthusiastic and the pickled red cabbage made my tastebuds zoom in the other direction but that was somewhat offset by the potato puree. Otherwise water glasses were promptly refilled. For dessert I had the yuzu curd with white chocolate sorbet and poached quince. I also had a generous spoonful of the bitter chocolate mousse with citrus salad, yoghurt foam and hazelnut crumble. The chocolate wins without a doubt. It wasn't too rich like most chocolate desserts. I wished there was an extra dollop of the dark chocolate mousse though, it was that good. Thumbs up for United Kitchen. The food is quality and thoughtful. Being a step away from the central Ponsonby buzz, it's perfect if you want a more private dinner before drinks with friends.

Sweet tunes, cold drinks, great food and service with a smile, IronBar Cafe ticks all my boxes!…read moreThis great spot in K'Rd has had a few incarnations since it was built as part of the Iron Bank complex (Which I must say I wasn't a fan of but now that it's here I can appreciate the good usage of space it provides) The outdoor space here is a huge plus, both at the side and the fantastic area in the rear which has far more use during the summer months. The bar staff are always ready to hand without being over bearing, but will take time for some banter if you should wish. I have tried a varity of menu items and chef specials here and have always left satisfied, good portions for the price too. Keep up with them on facebook for food specials/events.

Looks like your average coffee shop from the outside, but we ducked in here for lunch on a rainy…read moreafternoon. We had no idea what a treasure we had stumbled upon. Try the ham hocks and eggs from the breakfast menu (served all day.) Never had anything like it. Sinfully delicious. Going back for the world famous -or soon to be- lamb tonight. Probably many fine restaurants around here but there's no point going anywhere else. Reasonable prices, excellent service. Oh yes, and the coffee's good too.

It's quite rare these days to go to a degustation - let alone a Chef's Table Degustation. Paying so…read moremuch for a meal, there's the expectation of stellar food - which sometimes explains the hefty sigh that would follow an overdone steak. Or the chance of having that knowledgeable but icy waiter who makes me mirror it in the most awkward stretched-smile-kind-of-way. A super special occasion or a yearly treat would justify going. For me, it was to reward a hardworking momma who had been busy looking after an energetic ball of cuteness, otherwise as known as my nephew. Euro had revamped their menu late last year into a gluten-free dining experience that promises the same indulgent flavours without the dreaded food coma afterwards. This new food ethos echoes the recent food trends of healthy eating and people being more educated and aware of what they are ingesting. I'm all for it, dining out and less guilt. We were seated on bar stools along an L shaped table around the kitchen, giving the allusion of watching a private chef at home. Our two chefs were brilliant - boisterous with happy energy that rubbed off on the 10 guests. Everything was explained as they cooked. I could ramble on about each of the 10 dishes but you can check out my full blog for descriptions. At first I found the food almost bland, especially when I faced the greenness of the cucumber and kale sauce in the second course. But after my tastebuds adjusted, I realised I was used to the expectation of the overly salty and seasoned food when dining out. My first surprise was the red pepper egg in the Red Tomato Consomme which pops gently when you pop the whole thing in your mouth. These flavours were light but tasty - there wasn't the overload of flavours, just clean and fresh ingredients. As the courses went along, the flavours got more heavy and food more creamy and dense. We weren't served any form of carbohydrates until the 7th risotto course -although faux spaghetti was spotted before that, which was a dream accompanied with the quail breast. The big perk of a Chef's Degustation is that everything is well personalised. Before serving the wagyu, the chef promised one of our well-built male diners that he will most certainly be full after the degustation, otherwise she'll personally make him a burger. The wagyu, while looking tantalizingly small, had my taste buds going from the moment it started searing on the pan. I cannot resist it, I am a carnivore. Eating at Euro, you'll observe the use of fancy glass gadgets and liquid nitrogen smoking up the kitchen. It's more like a show than any other dining experience I've had. Even when one of the irreplaceable expensive contraptions broke, the chefs were calm and made do with something else. Huge ups for keeping it together and thinking quick on their feet! At the end of the night, we were even given an extra course - cake pops along with a personalised chocolate message to each of our guests. Whilst my sister in law's one read "Happy Birthday", I got a cute one which said "Just Because". To round off the night, a mini burger was delivered to the male diner for being a good sport, even though he insisted he was full. Needless to say, I loved it at Euro. Princes Wharf hasn't got the pulse of Federal Street, or the glam of Britomart. But understated elegance has always been what attracts the business people that come here for their after work drinks. Don't be intimidated, change up your dining scene and head down to this area for something special.

Yet another one of those restaurants that I always pass by but need someone to go with. My friend…read moreflew in so this was my chance! We stopped in just before the dinner rush (~5:30p) and got down to business. We started with the Sri Lankan Duck Tacos and the kale salad. So sad that there were only two tacos, as these were DELISH and could have been a main on their own. Well, if there were more than two tacos. I ordered the 36-hour braised short rib and my friend ordered the flounder. I brought out my knife out of habit, but found that I didn't need it as I could just pull the short rib apart with my fork, as it was so tender. Placing that first bite in my mouth was decadent. "What sort of cheese IS that?" I asked, looking around the meat. "There's no cheese on that," my friend replied. "No, there's DEFINITELY cheese. I can taste it." "That's fat." She takes a bite. "Yep, that's just 36-hour fat." UMG such amazing taste. It was creamy and the short rib and... OMG drooling just thinking back to it. Her flounder was hidden within a forest of lightly sautéed kale, and while she admitted the flounder was good, it was just too buttery for her. Or perhaps that was because she added my buffalo butter when it was really for our side of vegetables. We didn't get dinner, as we were delightfully satisfied, and needed to acquire a toolbox of beer. Glad to have experienced you, Euro!

This has such a cool interior design, a nice blend of nature with all of the hanging plants and…read morefoliage and the cool from the metal and concrete. I had a light bite to eat and some refreshments. I didn't really come for the drinks or the food, which were all decent. What drew me in was the exterior and the interior decor. There's a hip vibe but a warmth that envelopes you upon entry and you just want to stay. It's has almost a tree house coziness to it.

I don't personally think of Snapdragon as a restaurant. Perhaps it's a long-time association with…read morethe Loaded Hog, or the small number of dining tables compared to the vast space Snapdragon occupies, that I think of it more as a bar. For those who do want to eat there, I'm sure it's lovely. The menu looks nice and the outdoor seating area has some spectacular views. It does, however, make a pretty good bar. It seems to be a slightly older and more sophistcated crowd than some of it's neighbours (Degree, Danny Doolans, I'm talking to you). The drinks are nice, the bar food is yum, the upstairs bit seems to be where a lot of people gather after work and then spread out onto the dance floor/seating areas later on. All the ingredients for a good night out here.