Denizen proudly hosted a lunch to celebrate the launch of The Blue Breeze Inn - a restaurant that's deftly combined a laid back Pacifica vibe with the lightness of modern Chinese cuisine.
The good old fashioned Friday lunch is something we are exceptionally fond of here at Denizen; an enjoyable entrance into the weekend with delectable cuisine, flowing wine, and good company is hard to beat. And few places do the job with the pomp and ceremony it deserves like Auckland’s answer to modern Chinese cuisine, The Blue Breeze Inn — the brainchild of restaurateur, Mark Wallbank, and chef Che Barrington, the hospitality power duo behind the highly successful modern Thai restaurant MooChowChow.
The space, which takes pride of place on the Brown Street corner of Ponsonby Central, boasts an interior reminiscent of a Southern Asian abode mixed with 50s Pacifica charm. Walls and ceilings have been hand painted with elaborate palm fronds, a wall of coconuts separates dining and kitchen spaces, and a long line of floor-to-ceiling windows open the dining room to the outdoors, allowing natural light to flood in, transporting diners to a heavenly tropical oasis.
Whetting appetites with delicious wines from biodynamic vineyards to fruity rum cocktails, we’ll gladly leave chef Che Barrington in charge to deliver a banquet of zingy and flavoursome dishes. From freshly shucked oysters topped with Sichuan and chilli vinegar to moreish black truffle and pork dumplings, ‘bang bang’ spicy chicken and ‘Cha Siu Bao’ — traditional steamed buns filled with crispy pork and pickled cucumber — saying you’ll want for nothing here is an understatement.
For a thoroughly enjoyable and lively session that will likely commence in the day and groove on into the night, if anyone needs us, you’ll likely find us at The Blue Breeze Inn with a Tiki mug in hand and a steady stream of steamer baskets floating out to us from the kitchen.
The Blue Breeze Inn
2 Brown Street
(09) 360 0303