Along Auckland’s viaduct harbour is a range of excellent examples of the finest local and international cuisine. Opening in 2001, Soul Bar and Bistro has cemented itself as offering a full culinary experience to restaurant diners.
The restaurant and bar recently had a facelift, shutting up shop for four weeks while work commenced. It is now fully operational with a brand new kitchen, replacing the one originally built 21 years ago.
General manager, Olivia Carter said the new kitchen offers huge benefits for kitchen staff.
“The kitchen extension can now facilitate a larger pastry section and a dedicated dough room for pasta dishes, as well as improving workflow and ergonomics, and most importantly, it’s a much better work environment for all staff,” said Carter.
A state-of-the-art Pressurized Brat Pan has been installed, which Executive Chef, Gavin Doyle said is able to revolutionise kitchen prep. It also has the ability to do preparations that virtually no other piece of equipment can execute.
The renovation took three years to plan, with the idea spawning just as covid hit our shores. After looking into different possibilities and designs, the Soul team realised it was going to be a huge job to get done. Soul Bar had recently undergone small refurbishments here and there, but nothing to the magnitude of a new kitchen.
An updated menu has also been crafted for the new opening, but Carter said it formatted itself.
“The new menu includes new dishes and new flavours, and pushes our style further. It has maximum flavour, sourcing the best ingredients from bakers, artisan cheese makers, butchers, and fishermen.”
The new menu has been described as “popular, punchy, and delicious,” and Carter added that it doesn’t necessarily follow one specific theme.
“We just want people to be wowed and have a great choice. We got to this point with lots of research, testing, and cooking the food we like to eat.”
Some of the new dishes on the menu include yellowfish tuna with radish kimchi and nashi pear, wagyu beef tongue with sweet and sour onion and toum, and crayfish lasagne with a vodka sauce and bisque veloute.
While Soul is known for its restaurant, it's just as well known for its bar. The new bar manager, Katie Cramphorn, has introduced a new list of cocktails.
“Katie took over as bar manager in October last year and has finally been able to make her mark after knowing what the Soul customer wants and seeing the playful side the venue has,” said Carter.
“People want to feel special but also want approachable, fun and nothing too complicated – even though it might be behind the scenes.”
Non-alcoholic options have also been highlighted in the new menu, making sure that there’s something for everyone.
Salt and pepper squid and the green goddess remain signature items on the menu, proving that although the kitchen may have changed, the flavour certainly hasn’t.
“On the whole, the kitchen is now a better place to work. The environment is a more enjoyable place to be, and the positive effect it is having on all staff is already off the charts.”
