From coffees to cocktails, the Wynyard Pavilion, Auckland’s hottest summer spot does it all. A contemporary bar and restaurant, Wynyard Pavilion allows its guests to unwind at the water’s edge from its perfect location in the Wynyard Quarter.

Formerly Jack Tar, the site has been redeveloped by previous owners of Grey Lynn’s Pocket Bar, Helen and Damien McDowell.

Damien and Helen McDowell.

“We have great food and drink but so do lots of top establishments. Where we want to stand out is through our understanding that hospitality is all about providing a welcoming environment where the community around us can connect. Great service can turn someone’s day around,” said Damien McDowell, general manager.

“We want your experience of Wynyard Pavilion to be one which is personalised and thoughtful every time. 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).”

The Wynyard Pavilion will be the perfect place to entertain the family throughout summer with a list of family-inclusive events planned. Additionally, Saturdays from 8 am to 12 midday, the Wynyard Pavilion garden bar will be transformed into a fresh produce market in collaboration with Salty River Farms. Customers will be able to purchase freshly baked bread, honey, free-range eggs, organic milk and a range of other locally grown produce.

Wynyard Pavilion’s food and beverage options are diverse. There are 11 speciality beers on tap, including exclusive pours out of the Little Creatures Hobsonville Brewery. The food menu draws on the venue’s location and highlights local New Zealand product. “Seafood obviously plays a starring role on my menu. We have Waiheke oysters, kingfish and prawns, plus the freshest fish and chips on the waterfront. Our chefs select the daily catch from the Seafood Market across the road every morning. And to complement each dish, we use our market-fresh produce, where possible sourced from our own gardens or grown especially for us by the team at Salty River Farms,” said Will Hobby, head chef.

Will Hobby.