Managed by Kevin Fraser, The Lula Inn, Auckland’s latest waterfront bar, is the latest in a long line of establishments run by the Auckland hospitality stalwart. Fraser has spent 24 years in hospitality, with 14 of these creating and operating his own businesses from the ground up, such as iconic Ponsonby venue Lime, America’s Cup hit Plum on Auckland’s Viaduct, and Boogie Wonderland in Auckland and Wellington.
The Lula Inn, Fraser explained, was designed to celebrate Kiwi culture. “No bar was doing this at the time, and the space we were already operating was the perfect venue to do this in given its waterfront location and a place both locals and tourists visit regularly.” The Lula Inn was a redevelopment of The Crew Club, completed by design team Ctrl_. The fit-out was inspired New Zealand’s South Pacific location and all that this represents. The location is one of the few in Auckland which sit directly over the waters edge.
The menu was designed by head chef Sam Clark and is focusing on a South Pacific, local cuisine theme. Seafood, a passion of Clark’s, features prominently across the menu, as well as standard fare such as beef and lamb, albeit with a Kiwi twist. A stand out dish has proven to be the Leigh Fish Kokoda – inspired from the Fijian Kokoda dish, using fresh fish from Leigh Fisheries in Northland. The meals are matched with a range of New Zealand beers, wines and cocktails inspired by the South Pacific Islands. “The venue has been created as a slice of paradise within an urban garden escape.”
