Before becoming one of Auckland’s most iconic backdrops, Soul Bar & Bistro’s resplendent florals originated from a moment of travel-born observation. During a trip to San Francisco, Soul founder Judith Tabron noticed the lush floral baskets hanging outside La Mar, the celebrated waterfront Peruvian restaurant, and immediately saw how flowers could soften architecture, add brightness and make a harbour terrace feel like somewhere people wanted to stay a little longer.
Back in Auckland, that observation became the seed of something far more ambitious. In 2009, the concept was formally developed in collaboration with Xanthe White Design, with what began as a handful of trial planters eventually expanding into the 130 overflowing baskets that now cascade across Soul’s west-facing Viaduct Harbour terrace. Today, Soul’s floral finery is part of its identity, ever-present as the always stylish backdrop that looks as though it was simply ‘born this way’.
Yet, much to the surprise of many, this continuous display of beauty takes planning and an unforgiving level of horticultural discipline. At any one time, 130 baskets hang across the terrace, while another 130 are planted from seed, grown by Seedling Systems, with colours chosen around six months ahead according to season, mood and the restaurant calendar. Pink appears for Mother’s Day, richer tones arrive when the year calls for drama, and every changeover accounts for the practical realities of Soul’s harbour-front position, from salt air and summer sun to the operational rhythms of one of Auckland’s busiest restaurants. The flower mix has historically included dense plantings of snapdragons, alongside dianthus, lobelia, pansy, stock and viola, each selected for its colour, fullness and ability to hold its composure in a demanding marine environment. Enduring beauty, as we well know, requires stamina and commitment.
Four times a year, typically in January, April, July and October, the changeover begins before dawn. At 5.30am, a team of eight people, including GreenAir, which has managed the installation for more than 15 years, removes every hanging basket before carefully mapping out the new display. There is a method to the layout: the visually strongest baskets go to the front, the finest sit at the entrance, and each hangs with exacting precision to make the terrace feel balanced from every angle. By 9am, the new display is in place, putting on an elegant and seemingly effortless show.
Like many things in life, it is the efforts of many that go into creating something both memorable and magical. Soul Bar & Bistro’s baskets are more than a labour of love. They are the result of a rare kind of hospitality discipline, one that recognises the beauty and atmosphere flowers bring to the table.
