In an effort to reduce waste, new local app Foodprint, is giving restaurants and cafes in Auckland a platform to offer their food to the public at heavily discounted rates instead of disposing of it at closing time.
The app features anything from sushi to leftover cakes and baked goods or prepared food that remains in cabinets at the end of a trading day. With most food selling for half its original price, the app makes cafe fare more accessible to everyone and provides a timely solution to some of the issues around food waste.
Some of our favourite eateries have jumped on board with the app and speaking from experience, we can guarantee that the quality of the product doesn’t fall short whatsoever. Including the likes of &Sushi, Williams Eatery, Ripe Deli, The Caker, Ozone and Hero Sandwich House, to name a few, downloading Foodprint has been nothing but beneficial to not only our tastebuds but also our wallets and most importantly, the environment.
Taking over the space of what used to be Bedford Soda & Liquor is a newly opened eatery, Mortar & Pestle. From Sundays to Tuesdays, the cafe opens until the afternoon and from Wednesdays to Saturdays, the doors stay open until the late hours of the night, making Mortar & Pestle more than just a brunch spot. Whether you’re after a daytime meal or a late-night cocktail, this eatery has it all, and it’s set to be the new go-to spot for the locals of Takapuna.
The space boasts an industrial design and seats approximately 140 patrons, but the wide and open layout keeps the eatery from feeling cluttered and cramped. Owners, Gagandeep Singh and Vineet Arora, wanted a menu that featured a variety of classic brunch fare that catered to a range of palates but also showcases a bit of their own Indian culture through the items, such as the butter chicken with cumin rice.
Mortar & Pestle
Denizen’s Digital Editor, Clara and I ordered two different savoury dishes to share and a sweet treat to finish — the same ordering tactic as always to allow more variety in one meal. Clara and I have quite contrasting preferences in food, she prefers more natural wholefoods while I like the greasy, processed and beige dishes, but we both have an equal love for sugar. We work well together as we balance each other out and get to taste a range of the eatery’s offerings. The mac and cheese stuffed croissant was calling my name, while Clara opted for something greener — crushed avocado and peas on toast.
The mac and cheese stuffed croissant was not what was expected as the Chef Arora stuffed the pastry with deep-fried mac and cheese balls instead of just the pasta, lending a subtle crisp and extra indulgence. The croissant was warm and soft and the inside was slathered in a Neapolitan sauce, which had a pungent and tangy tomato flavour. Inside also saw a poached egg that ran through the tomato sauce to lend some creaminess and made the decadent meal seem more breakfast-appropriate. The croissant was topped with a sprinkle of parmesan cheese that melted onto the buttery pastry and was served with a side of rocket salad and prosciutto to add some freshness to the plate.
Mac and cheese stuffed croissant
You can’t go wrong with smashed avocado, especially when it’s paired with other elements such as peas and our favourite, creamy whipped feta that was spread onto rye sourdough. The avocado and peas were fresh and the texture of the avocado was perfectly ripe — not too soft and not too chunky. It was sprinkled with chilli flakes and garnished with dill and fresh mint leaves to add some herbiness and depth to the avocado and they definitely enhanced the clean flavours. We were given the option to add either bacon or salmon and we opted for salmon which not only gave the plate a pop of colour but added a succulent saltiness to the dish without overwhelming its natural flavours.
Crushed avocado and peas with smoked salmon
Last but not least was dessert and it was the definite highlight of the morning. Deciding on which dish to order was not an easy process as all the sweet dishes sounded absolutely divine but as we’re still in the colder seasons, we went for something warmer and comforting — the Calvados apple and rhubarb crumble. The slices of glazed apples boasted the ideal level of softness that achieved a slight bite back while still being soft. It was complemented by a sweet dulce de leche mousse, sour roasted rhubarb and oat crumble for crunch. The warm crumble was topped with a scoop of vanilla ice cream and sweet apple curd that was dotted all around the dessert.
Calvados apple and rhubarb crumble (on the left) and iced mocha (on the right)
The nighttime menu looked as equally enticing, with small plates such as whole baked camembert, patatas bravas and larger main meals which include steak and fries, chicken burger and wild mushroom pappardelle, to name a few. It’s not a common occurrence for Takapuna to have a new opening nowadays and it’s pleasing to see one with so much potential — safe to say we’re excited for what’s ahead for Mortar & Pestle.
Opening hours: Sunday — Tuesday: 8am until 4pm Wednesday — Saturday: 8am until late
Words Albert Cho | PHOTOS Clara Jane | 11 Sep 2019
From the woman who brought us Charlie & George in Stonefields and Flour Mill in Epsom, Rebecca McRobie is now taking on Mt Wellington with what she refers to as Flour Mill’s bigger sister, Lola. After McRobie handed over the reins to Charlie & George, she was introduced to this wide space with plentiful parking on Ellerslie-Panmure on the Mt Wellington Highway. Renowned for installing hidden gems into untouched and quiet suburbs, McRobie fell for the location’s low-key charm. The night McRobie decided to open a new cafe, she dreamt of a woman who embodied true beauty, kindness and warmth — qualities that McRobie strives to achieve through all her eateries. Her name was Lola.
The moment you walk into the 100-seater cafe, you feel as though you’ve been taken into a different era. Lola is designed by the same people behind Flour Mill, Control Space and Design Dairy, so it boasts a similar retro aesthetic as its little sister. Neon lights and signs illuminate the walls, come together with the youthful colour palette of pastel pink, yellow and green to create a Wes Anderson-esque ambience. The comforting and warm vibe paired with a menu of nostalgic and universally-loved dishes ensures Lola hits a soft spot in diners before the food even arrives at the table.
Lola
From the classics — eggs on toast, creamy mushrooms — to the creative takes on breakfast staples — like the banoffee pancakes — Lola doesn’t overcomplicate its menu. McRobie tells me that she wanted humble, simple yet undeniably delicious dishes to feature alongside a cabinet filled with the treats of our childhood, ones that have been forgotten in today’s cafe scene. These include marshmallow slices, melting moments and our favourite, the most buttery Rice Krispie treats topped with rainbow sprinkles.
When checking out the new spot, myself and Denizen’s photographer decided to order two savoury dishes to share before halving a sweet dish for dessert — an ordering strategy that allows us to taste more of a variety of flavours and live our best gluttonous lives. The corn fritter balls came first and it set the bar extremely high, to say the least. The morsels tasted like falafel with a generous amount of corn inside which burst with a subtle sweetness. The sriracha labneh was what made this one so memorable, as the creaminess and spiciness mixed together to create a unique and tart flavour which contrasted against the creamy texture.
Corn fritter balls
The chilli cheese dog was everything we expected it to be and more. The warm, toasted, fluffy bun was stuffed to the brim with a juicy and cheesy frankfurter sausage. To make it even better, the frank was wrapped with a succulent slice of bacon which gave the sausage more saltiness, seasoning the tangy chilli beans that sat on top. The chilli beans lent a heartiness to the dish and also had a subtle sweetness from the caramelised onions that were hidden in between the sausage and the bun. Topped with grated cheese, punchy pickle slices and served alongside criss-cross fries and house-made green aioli, this one is most certainly a must-order dish.
Chilli cheese dog
To end the experience on a sweet note, we ordered the afghan skillet cookie and it might have been one of the best decisions we have made in a while. The warm, cocoa-rich cookie had a heavenly chew, subtle saltiness to enhance the sweetness and, although it was a vegan dish, we could’ve sworn that we tasted a copious amount of butter. Cornflakes — which added a crunch and an extra element of cereal notes — were topped with a scoop of Duck Island coconut ice cream, that melted over the entire chewy chocolate cookie, chocolate mousse-like ganache and freeze-dried raspberries. The skilled is served with a house-made coconut whip and definitely comes in handy to cut the richness as the intense cocoa has the ability to overwhelm the palate.
Afghan skillet cookie
Lola opened its doors to the public only yesterday and it has already become the talk of the town. Freshly brewed Kokako coffee, a cabinet that’s fully stocked with fresh salads, sandwiches and sweet treats, a menu that is filled with classics and bangers and a well-designed fit- out — all alongside welcoming staff that provide attentive service, Lola ticks all the boxes of a great cafe and we’re excited for what’s ahead for McRobie’s latest venture.
It’s no secret that we are regular customers of the restaurants at SkyCity as they consistently provide some of the best food and dining experiences that Auckland has to offer. It seems us Denizens visit at least one restaurant under the SkyCity empire on a weekly basis and just like any ritual, it’s easy to fall into a habit of ordering the same, signature dishes to ensure an experience that levels up to the one before. However, we have discovered a number of dishes that have us reconsidering what we order. Next time you find yourself dining at one of these restaurants, step outside your comfort zone and order the following.
Smoked fish toasts from Depot Al Brown’s restaurant Depot serves no-frills Kiwiana cuisine and it could be considered almost abnormal if you haven’t dined here. The iconic Auckland eateries signature dishes include the bone marrow, sugar pie, pork hock, and the ever-so-popular, fish sliders. Having hired a new head chef, Edward Baillieu, Depot’s menu has been undergoing some changes with new and creative dishes. The smoked fish toasts with crème fraîche tartare, pickled shallots and dill are a game-changer and we hope these stay on the menu, for good.
Deep-fried home-made tofu Huami When you think of Huami, it would be fair for the fruit-wood roasted duck to first come to mind as it is, without a doubt, their most popular item on the menu. However, the deep-fried home-made tofu can not go amiss. The tofu has been topped with spinach and deep-fried for a slightly crispy exterior while the inside is unbelievably soft and almost like custard. It’s mind-blowingly good and paired with juicy mushrooms that burst in your mouth each bite, you really can’t go wrong.
Deep-fried home-made spinach egg tofu, oyster mushrooms from Huami (on the left) and Cambridge duck breast from The Sugar Club (on the right)
Cambridge duck breast from The Sugar Club The crayfish linguine has been on the menu at The Sugar Club for as long as we can remember and has become the signature dish of the fine-dining restaurant. It’s buttery, aromatic and most certainly one of the best pasta dishes in town, but the Cambridge duck breast is just as tasty and deserves as much recognition. The complementing elements change depending on the season and available ingredients, but the duck always boasts a deliciously succulent flavour. It’s served with a duck bolognese that is loaded with tangy and punchy flavour to cut through the richness of the fatty duck breast and melt-in-the-mouth skin.
King Crab hotpot from MASU by Nic Watt This Japanese restaurant earned its reputation for being one of the best Asian restaurants in Auckland, especially renowned for its Alaskan King Crab leg with smoked wasabi lime butter. After ordering this numerous times, we can confirm that it’s absolutely divine, but so is the King Crab hotpot. It’s served with wasabi tobiko, fennel, lemon, ginger and is somewhat more comforting and hearty while being just as flavourful as the leg.
Cloudy Bay Clams spaghetti from Gusto at the Grand Another top-class restaurant by Sean Connolly — Gusto at The Grand made waves in Auckland’s dining scene for serving gorgeous and authentic Italian cuisine. The Orgy of Mushrooms with ricotta gnocchi is what we usually go for, but recently, we tried the Cloudy Bay Clams spaghetti and we’re not turning back any time soon. The spaghetti has been doused in garlic and chilli while the clams have a clean, ocean aroma and the sprinkle of ‘poor man’s parmesan’ adds a creaminess to the zesty sauce.
Cloudy Bay Clams spaghetti from Gusto at the Grand (on the left) and chorizo from Bellota (on the right)
Chorizo from Bellota by Peter Gordon Regarded as the pioneer of fusion food, Peter Gordon is a culinary master of many cuisines and his Spanish tapas bar, Bellota, only validates his talents as a chef. Everyone raves about the fried goat’s cheese balls and we agree that they are morsels of deliciousness. However, a night at Bellota would feel incomplete without their home-made chorizo. The juicy, flavourful sausages are paired with deep-fried potatoes, charred onions, saffron alioli and tangy piquillo peppers for an extra kick that is impossible to fault.
Duck, Duck, Duck from The Grill by Sean Connolly It would only seem appropriate to order a steak at one of Auckland’s most reputable steak restaurants. But, if you’ve already dined at The Grill and had the full steak experience, we suggest you go for something a bit different. Let us recommend the Duck, Duck, Duck. Staying true to its name, this dish features duck in its tastiest form with the skin that melts in your mouth and a crispy spring roll that lies over the plate. It’s also paired with roasted baby beets to offer the dish some earthiness, acting as the cherry on top.
At the Denizen, getting lunch delivered to the office is almost a daily ritual. After a saga of trial and error, we have become knowledgable and highly skilled professionals in this area of expertise. It was a learning process but we’ve cultivated a series of pointers that we swear by which you should take into consideration the next time you order a meal for delivery.
Be careful of noods Getting a deep container of carby noodles seems like a splendid idea until it arrives on your doorstep, soft and mushy from being in the heat for far too long. You’re lucky if the noodles haven’t stuck together like glue and formed a big clump that you can pick up with a single utensil. Nevertheless, the fresh herbs that are sprinkled on top have lost their vibrancy and aroma, followed by the lukewarm temperature of the noodles which doesn’t make the experience any better. You would think that popping it in the microwave will be the ultimate problem solver until you realise that the extra heat has made your noodles turn ever soggier.
Beware of bread Speaking of soggy food, anything with bread is a possible red flag. When you order a burger in a restaurant, the juiciness stays within the patty as the sauces slowly seep into the fluffy, toasted buns. However, during its delivery journey, you risk the sauce soaking the buns, turning them cold and the patty can turn dry and overcook from being left in its own heat for too long.
Don’t fall in deep (fried) The beauty of fried food is when it comes straight out of the sizzling oil, sprinkled with fresh seasoning and consumed right then and there. The magic of the golden, battered delicacy is lost by the time you get to bite into what used to be morsels of hot and crispy goodness. Instead, they’ve turned soggy, stodgy and unsatisfying which is not what your $6.99 delivery fee should be going towards.
Timing is key If your fried-food cravings are too strong to dismiss and you’re adamant on not dining in the eatery, timing becomes more crucial than ever. Even sticking within the 15-25 minute range can be a gamble, and you have to be willing to take this bracket as not guaranteed. Speaking from experience, adding a leeway of an additional 10 minutes is recommended to prevent the frustration of unexpected delays.
Stay fresh and stay cool It’s the dishes that were made to be served cold or room temperature that shine the brightest when it comes to getting food delivered. This includes sushi, doughnuts, salads and poké bowls, as there is no room for decreasing temperatures and disappointment. This way, you’re ensured to have the most similar experience as you would when dining in the restaurant, but even better as you’re tasting the same flavours in a potentially more comfortable environment.
Curry night is always right Realistically speaking, ordering food via delivery is an occurrence that most commonly arises during the cold days, when the last thing you want to do is go out, venturing for food. In times like these, sushi and poke bowls don’t quite do the trick as all you crave is something warm and comforting and your best bet is a curry dish. If anything, curries taste better the longer you leave it and is the most microwaveable meal, so you can enjoy it hot no matter how long it takes to arrive. The rice may harden a tad but once you drench it in the reheated curry, it’s as if it came straight out of the steamer.
Renowned Auckland chef Nic Watt, Executive Chef of MASU in SkyCity, has taken his passion for the ocean and brought it to the waterfront location of Okahu Bay. As part of the development of the Hyundai Marine Sports Centre, Watt has partnered with Akarana Yacht Club to open a brand new restaurant called Akarana Eatery. This newly opened establishment is set to be more than just a place to dine, but a welcoming space for the community to come together.
Akarana Eatery seats a total of 153 patrons but still manages to feel spacious and open. The high ceilings and wide glass windows open up the restaurant, allowing diners to feel comfortable, and the space boasts a clean palette of ocean hues. In terms of the food offerings, Chef Watt has designed a seafood-skewed but not solely focused menu. As a “third-generation boatie,” Watt tells me, he likes to showcase his love for the harbour through his dishes.
Free-range chicken liver pâté
The all-day eatery serves up breakfast, lunch and dinner, and the menu features elements which hit a sense of familiarity. The offerings are intriguing, too, as Watt adds his own spin to traditional dishes by pushing gastronomic boundaries, serving them in a way that many people haven’t come across before. This is exemplified in dishes such as the red snapper buffalo wings — a deep-fried fish wing that resonates with a classic fried chicken wing, but the juicy chicken is replaced with a tender fish that cuts like butter. The chicken liver pâté was also another unique experience. Served on a crispy rye waffle instead of a baguette, we especially liked the way the checkered pattern of the waffle acted as cases and borders for the thick and creamy pâté.
Red snapper buffalo wings
Growing up around the Waitemata Harbour since childhood, Chef Watt has always been surrounded by the freshest marine life, leading him to be a big fan of seafood. But it wasn’t until Watt began his ventures in kitchens overseas that he realised the premium quality of New Zealand seafood. During this time he would come back to New Zealand every now and then, after missing his mother’s home-cooking, especially her Yellowbelly flounder — a dish that’s now on the menu at Akarana. Be sure to not skip the tail of the fish, as Watt heavily salts it to achieve an unbelievable level of crispiness and flavour, it’s not to be missed.
Burrata (on the left) Nic Watt & Kohu Road matcha ice-cream (on the right)
Seafood is not the only cuisine you’ll find at Akarana. In fact, some of our favourite dishes didn’t feature anything from the ocean, such as the lamb shank pie. The dish saw a rich and saucy lamb with the bone retained, left peeking through the buttery pastry. Served with smashed peas and a side of gravy, this is a delicious meal of pure comfort. The wood-roasted cauliflower sports a dark colour, but don’t let that fool you into thinking that it’s burnt. Watt cooks them over seasonal wood, which is currently cherry, for a unique aroma and depth in flavour, while they boast a heavenly crackle that is followed by crunchy almonds and creamy garlic mayo. Before you make your way out, don’t forget to get a scoop of Kohu Road ice cream to end your experience on a sweet note, Watt’s favourite is the matcha green tea flavour.
Akarana Eatery officially opens its doors to the public on Saturday, 7th September and the folks at Akarana are making a day out of it. Face painters and a live band will be assisting the launch, setting the tone of an all-inclusive space for everyone to enjoy.
Our favourite kombucha brand, Batchwell has just released two limited-edition drops, and they simply cannot go amiss. Say hello to the Motueka Hops and the Sauvignon Grape, the two, beer and wine-inspired flavours crafted by Batchwell, in collaboration with Motueka Hops and Amisfield Winery.
The Amisfield Sauvignon Grape Kombucha uses ripe grapes from the first stage of the fermentation process, which allows the flavours to flourish and develop throughout the brewing process. While the Motueka Hops rendition boasts a bold and unique floral aroma with notes of elderflower and refreshing lemon zest, and is truly one-of-a-kind. Giving the phrase ‘cracking open a cold one’ whole new meaning, this cool, refreshing drop is the beverage we’ll be keeping on hand for the warmer months to come.
Batchwell’s limited kombuchas are available in selected local supermarkets around New Zealand as well as on their online store.
Words Albert Cho | PHOTOS of Food by Clara Jane | 4 Sep 2019
Expectations have been high for the opening of New Zealand’s biggest shopping mall — Westfield Newmarket. Now, a section has finally opened its doors to the public and, after getting a taste of what’s to come, the hype has only intensified. Not least after the reveal of the new Italian eatery, L’Americano, created in collaboration with the renowned Australian interior showroom, Coco Republic.
Crudo from L’Americano
Inspired by Matt Damon’s character in The Talented Mr. Ripley, the ambience of L’Americano is mysterious and classy with a slightly gloomy mood. The space seats up to almost 80 patrons, and is bustling with customers who are in attendance to receive their morning coffee and pastry, alongside those sitting down for a delicious meal. Some might find the concept of joining a furniture store with an eatery quite unusual, but trust us when we say that it works, and very well. Linking hospitality with its showroom allows Coco Republic a more active and lively space, which showcases a different approach to retail and, with the help of owner Antonio Crisci, the food served at L’Americano levels up to the quality of its retail goods.
For those of you who are unaware of Crisci, allow us to give you a brief introduction. He’s a visionary, and the man behind one of Waiheke Island’s most reputable restaurants, Poderi Crisci, and Auckland’s iconic Italian restaurant, Non-Solo Pizza. He has brought his rich knowledge and passion for Italian cuisine, learnt from his mum’s kitchen in Napoli, Southern Italy and poured it into his newest opening — L’Americano.
Cannelloni from L’Americano
The menu has been designed to showcase authentic Italian cuisine in its most delicious form, differentiating it from the usual brunch/cafe fare found around Auckland. With a crudo bar and a crostoni bar, and a menu that boasts breakfast dishes, numerous plates of pasta, salads, antipasti and desserts, you can rest assured there is something for everyone to enjoy. The entire menu has an underlying theme of simplicity, but perfectly executed, proving that sometimes less is more.
Italian influences are found in every dish. The breakfast sandwich, for example, features elements of Italian cuisine by replacing the traditional bacon with a rich and fatty, crispy pancetta. Our favourite dish, the cannelloni, was filled with creamy ricotta and spinach, drenched in a flavourful and comforting Napoli sauce and topped with mozzarella — you really can’t go wrong. For something fresher, we suggest you opt for the Crudo market fish, which is served with finger lime caviar, pickled cucumber, fresh chilli, aged balsamic vinegar and extra-virgin olive oil. This dish pairs perfectly with the wide variety of wines and cocktails on offer, which include the classic Negroni, Aperol Spritz and espresso martini.
Breakfast sandwich from L’Americano
Diners are welcome to sit either inside the eatery or within a section of Coco Republic itself, a concept which makes the two different spaces intertwine in an unexpectedly natural way. Together, they are redefining the concept of shopping mall dining and proving that hospitality and retail can truly go hand-in-hand.
Opening hours: Monday to Wednesday — 8:30am until 7pm Thursday & Friday — 8:30am until 9pm Saturday & Sunday — 8:30am until 7pm
Taking up residence in the Northern Steamship building, The Brit Pub & Eatery is the newly launched social anchor of Britomart. The pub is situated in front of the water, making it the perfect spot to unwind after a long day at work or prepare for a big night ahead. Whether you’re after delicious food, creative cocktails, refreshing beers or even a decadent dessert, The Brit has got it all.
The Brit
Offering an elevated take on the local watering hole of old, the expansive space features a light modern interior rendered with timber accents and laid-back tones of green and blush – evoking a warm, relaxed atmosphere.
Snags ‘n’ Yorkies from The Brit
The menu has been designed Nourish Group’s Executive Chef, Gareth Stewart. For those who are unaware of Stewart’s work, he is the man behind some of Auckland’s most iconic restaurants such as Euro Bar & Restaurant and Andiamo, to name a few. For The Brit’s menu, Stewart has exceeded expectations by providing a huge variety of dishes. These include the pub classics such as calamari with paprika mayonnaise, truffle fries and a delicious smashed Wagyu burger with bacon and American cheese. But it also showcases elevated versions of the pub grub, such as foot-long stone-baked pizzas topped with smoked beef brisket, pulled pork and smoked sausage, and our favourite — the buttermilk chicken schnitzel.
Foot long pizza from The Brit
Giving the classic pub a contemporary twist, The Brit is destined to be the ultimate place to congregate with mates, share some delicious fare and indulge in a drink or two.
Ever since Moustache Milk & Cookie Bar opened its doors near Queen St, six years ago, it was clear that Auckland had been blessed with something special. Milk and cookies is a universal combination that is objectively one of the most perfect pairings to ever grace this Earth and anyone who can’t see that must have some deep-rooted issues.
But since its launch, Moustache Milk & Cookie Bar has gone through a number of ups and downs, including being unable to meet the sky-rocketing rent of their CBD store which forced the business to temporarily shut down. Owner and Founder, Deanna Yang decided to move on and bought a truck before she was finally able to relocate to a permanent spot at the University of Auckland (UoA), where Moustache soon became a significant part of campus culture — and the ultimate way to stave off stress come exam time. At the same time, a Moustache outpost was opened on K’Road, which would house the operation’s main kitchen. Now, due to the upcoming construction at the University, Moustache has had to move its campus operation to Orakei Bay Village — and we think this one will stick.
Taking over what used to be The Botanist, Moustache has decked out the space in pretty pastels that exude a sense of child-like nostalgia, perfectly matching the sweet treats and delicious beverages being offered. The cookies by Moustache are easily the best you’ll find in this town. Using only premium ingredients and no preservatives, these cookies are like the kind you’d make at home — simple but tasty and always served warm. Moustache seems to have the ability to make its cookies at such a rate that they’re almost always fresh out of the oven when you order, giving them that melted, ooey, gooey texture that has made them such a universal hit.
The original chocolate chunk is a crowd favourite, of course. Impossible to fault, the buttery cookie is speckled with chunks of Whittaker’s chocolate. But our Digital Editor, Clara, loved the Black Forest, while I cannot rave enough about the Cinnamon Donut. The Oreo and Marshmallow is another must-try as the dark, rich cookie is made even gooier and stickier from its marshmallows. When you visit, make sure you try Moustache’s special cookie pies — extra-thick cookies that are filled with either Nutella, caramel or Snickers — and their selection of milkshakes as they are unbelievably decadent and delicious. We went for the vegan peanut butter version and couldn’t even tell that there was no dairy — it was pure magic.
Opening hours: Monday to Friday — 9am until 5pm Saturday and Sunday — 10am until 5pm
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