In order to capture the magic and gravitas of Matariki this year, Viaduct Harbour called on a team of creative collaborators to reinterpret the iconic star cluster via an immersive, on-water experience of light and sound. The result is IWA, a contemplative work conceived by Creative Director Tuhirangi Blair (Ngāti Whātua, Ngāi Tūhoe, Ngāti Awa) with Pōneke-based Music Producer Riki Pirihi (Ngāti Wai, Patuharakeke, Ngāti Māhanga Hourua) with installation by Artist Angus Muir.
Able to be viewed by the public from Viaduct Harbour’s Te Mata Topaki (the waterfront pier structure at 117 Customs Street West), IWA comprises nine illuminated buoys that float on the water in the formation of the Matariki stars and comes to life in a captivating audio-visual performance at 6pm and 8pm every evening until Sunday the 23rd of July. Here, Pirihi has used synths, glockenspiel and feedback loops to cultivate a unique soundtrack that will play through the Te Mata Topaki speakers in time with a colourful light show across the bobbing buoys.
“Thinking about the kaupapa of Matariki, with it being a time of reflecting forwards and backwards, our connection to the taiao (environment), and honouring our loved ones who have passed,” Pirihi explains, “my thoughts have been towards making music that feels like it has come from beneath the water and is sitting above it gently, as to not disturb the environment too much.” As such, IWA offers a visually impactful but sonically gentle experience that feels deeply aligned with the inherent meaning of Matariki — a time to stop, reflect and reconnect with friends and family.
This idea is echoed by Blair, who underlines that the purpose of IWA was not only to offer a moment of stillness in the chaos of the city but also, to provide “a moment to reflect, remember, and prepare for the upcoming year.” He continues, “Whether you’re looking for a peaceful moment to yourself or a chance to connect with others, this installation is an excellent opportunity to do so.”
On now until Sunday the 23rd of July, IWA is offering an unmissable chance to actually stop and consider the importance of Matariki this year and what it means to you. (Not to mention the chance to experience an exceptional creative concept in action.)
In seeking storage solutions for your home that don’t require you to compromise your style, look no further than USM’s iconic Haller system. Practical, chic and entirely customisable, the pieces from this brand will work in any space.
The Haller system is an icon of modern design, comprising customisable shelving made to suit a variety of interiors. Universally favoured for its simple construction and almost infinitely versatile configurations, this system has long been a mainstay of curated, contemporary residences, offering pieces that can be seamlessly slotted into any kind of space, from the kitchen to the bedroom and the TV and living rooms.
The beauty of these pieces lies in their subtle but sophisticated construction. In all iterations of the Haller system — whether it be a shelving unit, a console or a dresser — its linear, ball-and-tube, chrome frame anchors the look, into which is slotted the recognisable panels, available in a range of colours (14, to be exact) perfect for any space or taste.
As beloved for its high-quality materials as for its versatile design, the Haller system can be made to a range of budgets and architectural or aesthetic constraints where, if you need a small sideboard to hide living room detritus, or are looking for a large unit to showcase your finest objets d’art, USM will have the perfect storage solution, every time.
It’s time to turn heads and break hearts as the colour of love stages a statement-making comeback. Yes, bold, bright red is staking its claim as the colour of the season, and really, in the depths of winter, it’s just the pick-me-up we need. From eye-catching blazers to crimson bags, these are the red pieces we want to add to our wardrobes right now.
For anyone who doesn’t know her, Chef Naomi Toilalo is a celebrity chef and the author of Whānaukai, New Zealand’s first entirely bilingual cookbook, in which she pens her delicious recipes in both English and Te Reo Māori. In honour of Matariki, the chef has teamed up with Whittaker’s to create an exclusive recipe that is perfect for celebrating the occasion at home. Toilalo’s Parāoa Parai Pokepoke Kore Me Te Tiakarete Hānati (No Knead Fry Bread With Hazella Chocolate) is a decadent but simple-to-make recipe that will satiate even the most discerning sweet tooth. From its chewy dough to its oozy, chocolaty parcels inside, this fry bread is sure to be a universal hit.
250g Whittaker’s Hazella chocolate (broken into pieces)
1.25L Rice bran oil
Cinnamon sugar
¾ cup Caster sugar
2½ tsp Cinnamon
Method
1. Add the milk, water and brown sugar in to a bowl.
2. Stir to dissolve the sugar.
3. Sprinkle over the instant yeast and stir with a whisk. Allow the yeast to activate for a few minutes (it should rise to the top).
4. Add the 2 cups of flour and the oil in to the activated yeast mixture. Stir with a whisk until smooth.
5. Cover and leave to rise for 20 minutes.
6. Add the remaining 1⅓C flour and the salt in to thebowl. Mix until all the flour isincorporated in to the dough.
7. Once combined, stretch and fold the dough 30 times in the bowl. Take a piece of dough from the side of the bowl and lift it high and press it in the middle, turn the bowl a 1/4 turn and repeat the pattern. Each time you do a 1/4turn, it is 1 count.
8. Cover and leave the dough to rise for 1 hour to 1 hour 15 minutes.
9. Once risen, gently tip the dough on to a table. Cut into 12 equal squares.
10. Take a piece of dough, place three pieces of Hazella chocolate in the middle. Fold in the dough and pinch the seams. Place it on an oiled tray to rise as you repeat the pattern, making 12 in total.
11. Rise the fry bread for 35-45 minutes in a warm place.
12. As they rise, prepare the cinnamon sugar by combining the caster sugar and cinnamon together in a bowl.
13. Heat the oil in a cast iron pan to around 165-175 degrees.
14. Fry three fry bread at a time for 2 minutes on each side and roll in straight in to the cinnamon sugar. Serve immediately!
Nga kai
Te Pokenga Poke Kore
Kia toru hauwhā kapu miraka mahana
Kia toru hauwhā kapu wai aromahana
Kia toru kokonui huka hāura
Kia kotahi pēke īhi tere (kia 8 karamu)
Kiarua kapu puehu parāoa kounga
Kia toru kokonui noni
Kia kotahi me te hautoru kapu puehu parāoa kounga
Kia kotahi me te haurua kokoiti tote
Kia kotahi paraka tiakarete hānati
Kia 1.25 rita noni
Huka Hinamona
Kia toru hauwhā kapu huka one
Kia rua me te haurua kokoiti hinamona
Tikanga
1. Riringihia atu te miraka, wai, me te huka hāura ki te oko nui. Kaurorihia kia rewa ai te huka.
2. Ruia te īhi tere ki runga. Koheritia. Waiho mō te rima miniti.
3. Raua atu kia 2 kapu puehu parāoa me te noni ki rō ranunga īhi. Whakaranuhia kite koheri.
4. Tūpokina ki te tī taora mō te 20 miniti kia rewa ake ai te pokenga.
5. Tukua te toenga o te puehu parāoa me te tote ki te oko. Whakaranuhia.
6. Kia 30 nga wā koe e kume, e pōkai ana. Kūmea te pokenga mai i te taha o te oko, waiho kiwaenganui. Hurihiate oko ki te hurihanga hauwhā. Hāere tonu kia 30 nga hurihanga.
7. Tūpokina ki te tī tāora mō tētahi hāora me te 15 miniti kia rewa ake anō te pokenga.
8. Ka tino rite ana te pokenga, tapahia kia 12 ngā wāhanga pokenga.
9. Tīkina tētahi o ngā pokenga, ā, tāpirihiaatu ngā tiakarete e toru ki runga. Pōkaitia ngā taha kiwaenganui. Kinitia te pokenga. Waiho ki tētahi heri, pania ki te noni. Me pērā te mahi ki ngāpokenga katoa.
10. Waiho te katoa o aua pokenga kia rewa ake mō te 35 ki te 45 miniti.
11.I a rātou e tipu ana,whakaritea te huka hinamona. Whakaranuhia te huka one me tehinamona ki tētahi pereti āhua rahi.
12. Whakamahanatia te noni kia 165 ki te 175 te pāmahana, ki rō hōpane rino kia rewa ai.
13. Paraitia ngā pokenga ki roto i te noni wera, e rua miniti mō ia taha.Kātahi, pōkaitia ki roto ite huka hinamona. E kai!
Set on a picturesque corner of Viaduct Harbour with wrap-around views and a cosy interior perfect for escaping winter’s inclement weather, Bivacco has become our go-to for after-work drinks or delicious weekend meals with friends. Now, this beloved dining destination is taking things to the next level with a delicious new offering, the Sunday Feast, drawing us down to the waterfront for an end-of-the-week dining experience like nothing else.
Bivacco’s Sunday Feast is an elevated buffet spread that is now taking place every Sunday from 11am until 4pm. There, for $85 per adult (and half price for under 12s), diners can enjoy dozens of mouthwatering dishes with all the trimmings from a comprehensive menu guaranteed to suit any taste or proclivity.
For starters, there is a seafood station brimming with freshly shucked oysters, tantalising tuna tartare, and plump, juicy prawns. Diners can delight in some succulent South Island salmon or savour the taste of shellfish, delicately seasoned and prepared to perfection.
And for the carnivores, Bivacco has curated a stunning selection of meats, too. From irresistible whole-roasted porchetta to flame-grilled rib-eye steak, every flavourful bite is a testament to the expert skill at play in the kitchens here.
But it doesn’t stop there. A series of locally sourced, slow-roasted vegetable dishes and mouthwatering roast potatoes will be on hand too, alongside an array of fresh and flavoursome seasonal salads for those seeking something a little lighter. Particular highlights include Brussels sprouts with chilli honey, chargrilled broccolini with baby carrot, parsley and raisin, and a tasty endive salad with gorgonzola, grape, pear and walnuts.
And what feast would be complete without an unforgettable finale? The dessert station at Bivacco’s Sunday Feast is a haven for anyone harbouring a sweet tooth. Immerse yourself in the exquisite creations of Amano Bakery, with a line-up of satiating baked goods and indulgent delights, including a family-style tiramisu, Basque cheesecake, lemon tart, carrot cake, chocolate chip cookies, macaroons and so much more.
If all that weren’t enough, there is also an exclusive Bloody Mary station alongside cocktail specials, spritzes and espresso martinis, so that you can sip on expertly-crafted libations, as you let the afternoon unfold and bid farewell to the week that was.
Ensuring a laid-back but convivial vibe every week, Bivacco has topped off the experience by inviting a number of Auckland’s finest DJs to provide the perfect soundtrack to any feasting journey. On now and set to carry on for the foreseeable future, Bivacco’s Sunday Feast is the perfect way to end any week on a high note, and while walk-ins are welcome, we recommend booking now to secure your spot.
When we think about the kinds of meals that bring us together, a homecooked roast with extended family is about as good as it gets. It’s the kind of meal cooked with care and never at a breakneck pace, encouraging us to all slow down our weekend routines and pay attention to the company around us. It’s some of the ethos that has inspired Akarana Eatery’s new weekend roast menu; hearty food and connection. What more could you want on wintry days like these?
Served over the weekends at this Tamaki Drive eatery, Nic Watt’s special Weekend Roast Menu officially starts this weekend, and having sampled some ourselves, it wouldn’t be a stretch to call it the best in town. Guests here can choose between three hot roast options; a Woodfire Half Garlic & Lemon Chicken, a 5 Spiced Wood Roasted Pork Belly, or the Woodfire Roasted Sirloin Steak — the latter of which is served in an enormous Yorkshire pudding. All roasts come paired with fresh, seasonal accompaniments to match the meats. (And a further side of Yorkies can be ordered if you’re as obsessed with these tasty morsels as we are.)
Woodfired Half Garlic & Lemon Chicken
With a fixed price of $38 across the Weekend Roast Menu and suggested wine pairings for each iteration, it’s hard to go wrong here. This roast takes the stress and the hours out of cooking, where it’s always promised to come out perfect, and allows you to focus on what truly matters — the people you choose to share it with. It’s the kind of menu we’ll treat ourselves to all winter, whether for a humble date night or a big family get-together (on Akarana’s famed 20-seat table). And perhaps further proof that there’s nothing Nic Watt can’t do well.
When we consider the masters of innovation, those who take the most mundane daily objects and make them into bespoke works of art, LG’s status is cemented with its latest release of products, launched last month at the celebrated light festival, Vivid Sydney 2023 — a connection inspired by the mutual influence found in the beauty of light. The activation saw guests immerse themselves in the colourful world of LG and, in turn, receive a personalised Vivid itinerary that spoke to various moods (energetic, cruisy, whimsical, cheerful, adventurous, creative, soulful and curious). This latest addition to LG’s stable, the InstaView fridge with MoodUP® LED colour panels (alongside a new Wash Tower™ All-In-One Stacked Washer Dryer and CordZero® Auto Emptying Handstick + Power Mop Vac), speaks to our collective desire for home appliances that add a little fun and whimsy to our daily routines and rituals.
The new LG MoodUP® fridge is a genuinely revolutionary appliance that endeavours to reimagine your kitchen with the most attentive level of personalisation. Its signature, colour-changing doors are customisable, boasting colours that can be switched on a whim (to suit any mood or aesthetic desire); this new fridge, equipped with LED panels, provides up to an astonishing 170,000 colour combinations to suit any moment. Managing the vibrant hues is effortless because the LG ThinQ (1) mobile app ensures kitchen ambience can be perfectly tailored to everyone’s needs. (And don’t worry, for those not wanting to get caught on a late-night snack mission, the lights can be switched off too.)
All that said, this decidedly fun feature doesn’t mean that LG has compromised on quality or function. In fact, the MoodUP® fridge is possibly the brand’s most technologically advanced model yet (including groundbreaking features such as a built in Bluetooth (2) speaker, a knock-twice feature to see what’s inside on the InstaView panel, and the Pure N Fresh™ feature which helps reduce fridge odours). Beyond its commanding presence, the appliance boasts advanced refrigeration and smart technologies prioritising food freshness and user convenience. It becomes the epitome of modern innovation, delivering a new era of personalised kitchen design that transcends ordinary expectations.
As a result of the Vivid Sydney 2023 activation, the fridge has already affirmed its status as one of the most sought-after appliances in the country. A true marker of the brand’s enduring commitment to quality and design curiosity, it will surely add a statement to any space when it officially is released to the market this summer.
(1) LG ThinQ® app available on compatible Android or iOS smartphones. Phone and Home Wi-Fi Data connection and product registration with LG ThinQ® required. Visit lg.com/nz/lg-thinq for features, system compatibility and service availability which may vary by country and model. (2) Connection via Bluetooth and compatible with devices with Bluetooth version 5.0.
A new all-day eatery has opened in Devonport, and it’s already making waves across the harbour. Officially having opened yesterday, Dulcie, from owner Scott Kennedy, hopes to bring a touch of Melbourne sophistication to Auckland’s brunch scene.
Kennedy, who moved back to Auckland from Melbourne a few years ago with his partner Tamsyn Capper and child in tow, noticed a gap in the market for daytime eateries that offer what he describes as ‘more than just your average eggs on toast’. He’d spent 15 years in the City working across various bars, restaurants and cafes alongside one of Melbourne’s most-loved coffee roasters. He explains that this was the kind of culture the Australian city was built upon, and it’s necessary to have a touch of that here in Auckland, outside the bounds of the CBD, too.
Left: Truffle Scrambled Eggs with créme fraiche and Canterbury truffles on sourdough.
“I wanted to bring what Melbourne is known for in terms of its daytime brunch scene,” he says. “I wanted to offer more restaurant-style products in a daytime eatery and elevate everything you see day-to-day in New Zealand.”
And while the food is something to note, Dulcie’s setting is undeniably one of its selling points. The restaurant is located in a beautiful 1920s building overlooking the water, one well-known among locals, just 15 meters from the sand. It’s tough to go wrong with an outlook like this.
Right: Wild Mushrooms with white polenta, silverbeet, black garlic, bay leaf oil and pistachio.
This translates inside, too, where the restaurant’s interior is equally impressive. The space has been renovated to reflect Kennedy’s ethos of sophistication and refinement, and his attention to detail even trickles down to the tabletops made of recycled rimu, which have been hand-sanded and re-cut by the owner himself.
As Kennedy envisaged, the menu at Dulcie is designed to be enjoyed all day long. Classic dishes are done well, like Eggs Benedict (served on a cacio e pepe hash brown with a burnt butter hollandaise) and Pancakes (which come topped with blueberry compote, elderflower and lemon syrup, coconut whip and pistachio). But there’s room for seasonal innovation too, like the Truffle Scrambled Eggs (with lashings of crème fraiche), and there’s even talk of a Lobster Benedict to come in the future too.
Pancakes with blueberry compote, elderflower & lemon syrup, coconut whip and pistachio.
To wash it all down, the coffee at Dulcie is roasted by Atomic Coffee Roasters (where Kennedy worked as the Operations Manager when he first returned home from Melbourne), while the beer list features local crafty favourites from Urbanaut and Garage Project. The wine list comprises entirely New Zealand varietals — except Champagne, which hails from France, as it should. And it’s these little, considered touches that elevate Dulcie from an everyday eatery to something more special.
“I wanted to create a beautiful celebration venue,” says Kennedy. “Once you see the venue and the view, it all makes sense.”
We agree wholeheartedly. Dulcie is something new for the Auckland dining scene, somewhere where brunch becomes more celebratory rather than just a habitual affair. And it’s the kind of destination that Devonport’s waterfront truly deserves (even if we have to drive over the bridge to get there).
Opening Hours: Monday — Friday, 7am until 3pm Saturday & Sunday, 8am until 3pm
In sixteen years, Denizen has become the leading authority on the art of living well. With a committed following of loyal, style-savvy readers, Denizen has established cult status among New Zealand’s stylish and influential elite.
Denizen offers a smart, creative work environment that encompasses a magazine, a dynamic website, engaging social channels and a busy events division. We’re all about celebrating Auckland and New Zealand, its people, places, food, culture, style and ideas. Our mission is to champion our city by celebrating and accentuating the positive — avoiding at all costs the negative — embracing our continued evolution into a truly world-class city.
With an admirable list of clients including Gucci, Tiffany & Co, Dior, Prada, Louis Vuitton, Bulgari, Van Cleef & Arpels, Cartier, Rolex, Aston Martin, Rolls Royce, Tom Ford, ECC, Studio Italia, Savour Group, Nourish and Park Hyatt, to name just a few, Denizen is the premier media partner of choice for the leading luxury brands that operate in the New Zealand market.
Current Opportunities
We are currently recruiting outstanding, talented people, who are willing to push the envelope in terms of creating engaging content that is of an international quality — the sort of groundbreaking and eye-catching stories that stop people in their tracks. What you may lack in years of experience you will bring in a dedicated desire to produce excellent work alongside the country’s greatest media talent.
Writers
We are looking for full-time staff writers to work with our team, who can create robust, unique and engaging content for our online platform and magazine. This includes feature stories, interviews, short-form content, list generation and general culture coverage. The ideal candidates will have relevant work experience creating high-quality editorial content. Your job will include:
• Developing and writing fresh, engaging content across the full spectrum of subjects we cover, including food, fashion, travel, design, culture, wellbeing etc • Self-editing and proofreading all articles accurately, using your strong eye for consistency, structure and grammar. • Building a strong understanding of the Denizen audience and being nimble in delivering captivating, relevant and timely content that speaks to them and keeps them engaged. • Being confident and creative in proposing editorial ideas and proactive in seeking out stories that will continue to grow our significant platform. • Being passionate about food, fashion, culture, wellbeing and all of the luxury lifestyle subjects that we cover so extensively at Denizen. • Attending exclusive events for our luxury clients on behalf of the magazine. • Meeting our print and online deadlines in an organised and timely manner with high-quality articles.
Graphic Designers
We are looking for a skilled and imaginative Graphic Designer to join our dynamic team. Your job will include:
• Collaborating with the editorial team to conceptualise and create visually stunning magazine layouts for articles, features, and advertisements. • Contributing to brainstorming sessions and offering creative ideas to enhance Denizen’s visual impact in print and online. • Continuously researching and staying updated on design trends, emerging technologies, and industry-best practices to ensure our magazine remains fresh and relevant. • Maintaining strong attention to detail and possessing the ability to produce work of a high standard under tight deadlines. • Working on industry-standard design software such as Adobe Creative Suite (Photoshop, InDesign, Illustrator), in which you will need proficiency and experience.
Digital Content/ Social Media Specialists
We’re looking for a full-time Digital Content / Social Media Specialist that has an eye for detail, experience in creating content, is a whizz on social channels and has a great attitude and willingness to continue to learn and grow in the roll. Your job will include:
• Creating and managing social media content in an organised manner. • Creating and uploading captivating and engaging content to our website and social channels. • Creating compelling and relevant content for our bi-weekly newsletters. • Staying up-to-date with current trends and maintaining a passion for the subjects that we cover at Denizen. • Attending and taking exceptional social coverage of exclusive events. • Working daily with design software such as Adobe Creative Suite (Photoshop, InDesign, Illustrator), in which you will need a degree of proficiency and experience.
While you may lack experience in this role, bringing a can-do attitude and a sharp eye for detail and trends will be considered. (Experience in video editing would be advantageous.)
How to Apply
For each position send your current resume along with a portfolio or brief outline of your work experience to [email protected] no later than 5pmFriday the 14th of July. Please state which position you are applying for in the subject line of your application email.
There’s something exciting about the experience of going somewhere hidden and under the radar. A place about which no one else knows. Whether it’s out for an indulgent, multi-course dinner, a quick bite to eat, or a few drinks in a hidden, speakeasy-style bar, here’s where to find the best secret bars and restaurants in Auckland.
The Best Secret Restaurants in Auckland
Bar Magda
Bar Magda Arguably one of the most well-hidden gems in Auckland, Bar Magda is found literally underground, off Cross Street. The ‘bar’ cognomen is deceiving — here, food is the mainstay, with a focus on modern Filipino cuisine that is refined but still approachable, where the flavours are a symphony unlike we’ve tried before. A Denizen favourite since opening some 18 months ago, it’s our go-to hidden destination for any affair that calls for something delicious and intimate. 25b Cross Street, Auckland CBD
Tanuki’s Cave Down a slim and suspicious set of stairs on Queen Street, Tanuki’s Cave is one of the most iconic secret restaurants in Auckland. This underground yakitori restaurant serves Japanese grilled and skewered meats and vegetables alongside all the necessary accompaniments, and the bar stocks all of your favourite Japanese beers, whiskies and sake. 319b Queen Street, Auckland CBD
Ghost Street In the former 1885 basement, Ghost Street offers refined Chinese dining, described by the owners as “a reimagining of the heady hole-in-the-wall eateries along Beijing’s famous food street.” A favourite dish here is the Wok-Seared Eye Fillet with doubanjiang and dried chillies, known to deliver on heat and exceptional flavour. Basement Level, Tuawhiti Lane, 27 Galway Street, Britomart
Milenta
Milenta Since opening last year, Milenta has swiftly become a favourite for those in the know. But this courtyard-style restaurant is unassumingly tucked away in the Victoria Park Markets, sharing very few secrets with its wood-panelled exterior. The South American-inspired barbeque served here is often a dead giveaway to its exact coordinates, where the smokey, rich smells rising from the kitchen where expert chefs whip up dishes from an everchanging menu are certifiably enticing. 210-218 Victoria Street West, Auckland Central
Azabu Ponsonby While this stalwart doesn’t exactly fly under the radar, there’s something about its dark and moody location that makes it feel hidden away from the hustle and bustle of Ponsonby Road, especially when you compare it to the Mission Bay location, which offers a totally different vibe. With the intimate dining experience in mind, we recommend ordering a constant flow of dishes to share, which has to include the famous Volcano Sushi Roll, of course. 26 Ponsonby Road, Grey Lynn
Seoul Night
Seoul Night Found behind an unassuming vending machine on Fort Street, Seoul Night offers fun and festive Korean food designed to share, alongside an entire menu based around plum wine, soju and hwayo (a premium distilled soju). Part-bar, part-restaurant, it’s secret, exciting and cool. Shop 1/16-20 Fort Street, Auckland CBD
Little Culprit Introduced as “culprit’s mischievous younger brother,” Little Culprit is an intimate space that offers oysters and platters to share. Despite its size (it’s easy to walk past this one), the bar here is well-stocked, and the hospitality is second to none. Corner of Wyndham & 151 Queen Street, Auckland CBD
The Best Secret Bars in Auckland
Caretaker
Caretaker This New York-style cocktail bar is known for serving some of the most intricate and elaborate concoctions, where bartenders and mixologists are masters of their craft. Hidden away from prying eyes, down a discreet Britomart alleyway, the underground lounge offers custom cocktails and an everchanging set menu. Downstairs, 40 Customs Street, Britomart
ACS Bar Perched high above Ponsonby Road, this secret bar caused quite a stir when it opened last year. A vision from the team behind The Broken Lantern (which it neighbours) and Viaduct Harbour’s Parasol & Swing, the bar is home to specialty cocktails, plenty of pool tables and even a secret password entry. Upstairs, 198 Ponsonby Road, Ponsonby
The Shy Guy
The Shy Guy The destination is less hidden than its counterparts, but it’s still one such space that offers a sense of exclusivity and privacy for all sorts of convivial affairs. Since opening, this private members club has hosted some of Auckland’s best parties and can always be relied upon for a rousing good time — if you’re lucky enough to be let in. 210-218 Victoria Street West, Auckland Central
Barcita While Candela has undeniably asserted itself as one of the most delicious restaurants in the City, few are familiar with Barcita, the cosy wee bar space that exists out the back of this K’Road address. Here, the vision is a drinking room and cocktail bar, with a small but mighty selection of food from the kitchen to keep you from losing your head. Expect vibey music and the occasional live DJ — it’s an effortlessly epic spot. 155 Karangahape Road, Auckland Central
Sly Bar When we think of Auckland’s secret, speakeasy-inspired bars, this is the blueprint. Even if you’re trying to find Sly, there’s a good chance you’ll still miss it. Located down the Cotto end of K’Road, this bar exists behind an inconspicuous blue door in the bones of a former adult video store. You’ll have to bypass a mannequin and an intentionally confusing wall of art to get in. But when you make it, the offering is brilliant. 354a Karangahape Road, Auckland Central
La Fuente
La Fuente This mezcal bar was never intended to be hidden, but it is so intimate in its nature (and floorplan) that you could easily stroll by and miss it. It’s garnered somewhat of a cult following, thanks partly to the proud selection of mezcal and its delicious menu. If you’re yet to try it, keep an eye on this space (some really cool things are coming). Snickel Lane, 23 Commerce Street, Auckland CBD
Thursday Bar Originally envisioned as a space for creatives to connect and unwind over a few drinks, Thursday Bar is a tiny little private members’ bar hidden in the basement of the building that now houses sports bar Schapiros. You can only obtain entry through the weekly door code, shared with members, or as a coveted plus-one spot. 224 Symonds Street, Newton
For more exclusive access to what the city has to offer, engaging content, excellent imagery and thought provoking commentary on the life that surrounds you, subscribe to Denizen magazine now.
