There is truly nowhere better to be on a summer’s day than the terrace at Soul Bar & Bistro. As the sun reflects off the Viaduct Harbour and the pat of boats lapping against the water echoes across the red brick promenade, Soul Bar & Bistro beckons like an oasis in the desert. This enduring restaurant has always been the place to celebrate life’s most special occasions: Christmas, birthdays, or simply a particularly sunny afternoon.
Many afternoons have been spent here across plates of crisp salt and pepper squid on a bed of zingy almond skordalia, silky truffle-infused macaroni and cheese studded with ham hock, and fresh oysters dressed with the lifting hint of mignonette; all classic dishes that have become menu mainstays.
But as with all things in life, change is inevitable, and we have become accustomed to the seasonal rotation of Soul Bar & Bistro’s menu. As the flowers bloom and the mercury rises, the menu, too, undergoes a metamorphosis, making the most of the summer bounty in Aotearoa, and filling up with dishes built to fuel and refresh on a balmy Auckland day.
Unsurprisingly, seafood takes centre stage. The subtle sweetness of clams is left to shine with a simple sauce of lemon, black pepper and colatura — an Italian, anchovy-based fish sauce — alongside ribbons of linguine. Vibrant yellow saffron risotto takes an eastern turn, made with Japanese koshihikari rice, infused with chilli and lime and topped with scampi.
There’s market fish with a Mediterranean twist, grilled until crispy and topped with sundried tomatoes and enlivened by a zesty, olive-packed sauce vierge. And for the carnivorous, blushing Hawkes Bay lamb sits on silky labneh with subtly spiced kasundi and herb-packed falafels.
Be sure to save room for dessert, though. Ice cream, a summertime staple, gets the full Soul Bar & Bistro treatment in the new honeycomb ice cream sundae. Two glossy scoops of ice cream are topped with a featherlight vanilla foam and malt chocolate drizzle, while macadamia nuts and a golden pizzelle bring a gratifying crunch.
All that’s left is to pour a crisp glass of rosé — we’re fans of the light and delicate château roubine – and clear your calendar for the rest of the day. This is one of those lunches that will inevitably blur into dinner.
