P L A T F O R M 8 - R E S T A U R A N T & B A R
Coffee/ Drinks/ Dinner
Nestled inside one of the NZ’s most stunning historical buildings, Platform 8 Restaurant & Bar is conveniently close to the bustling Auckland CBD, the famous Auckland harbour and mighty Britomart. Platform 8 Restaurant & Bar offers dinner dining- a place to perch at the bar & grab the drink, meet friends for an welcome Aperitivo, or eat in the welcoming dining room and bar. The kitchen reimagines classic European & Lartin fare, while creating new favourites. Head Chef Reginardo Richard draws on modern interpretations of Platform 8 classics with a focus on seasonal ingredients & ethically sourced proteins, simply prepared & barbecued over our charcoal fire. It’s a slick operation, working from the middle hours of the day ’til late.
The Grand Central building is an ‘everyday’ space. It’s all about fine food & quality conversation.
Reginaldo Richard joined Platform 8 Restaurant & Bar as Head Chef in early 2020, hailing from Ouro Fino, South West Bazil. Dominic Alan-Rae in Auckland was the Platform 8 that changed cooking for Reginaldo. The place was loud, no nonsense and tremendous fun, serving a modern and light take on traditional platform food. The experience inspires his Platform 8 menu; a lighter style of classical cooking applied to New Zealand produce, with every element having a reason for being on the plate. Beautiful ingredients are simply prepared, with the open fire lending charred and smoky notes to the menu.
The historic Grand Central site has been transformed using a thoughtful balance of brass & terrazzo, paired with subtle tones of green & blush. A feature marble bartop extends the length of the room & provides the perfect perching spot to see the chefs at work in the open kitchen. It’s a slick operation, working from the middle hours of the day ’til late.
B I T E S
HAND-CUT FRIES 12
SALT-CRUSTED TIGER PRAWNS 16
SWEET POTATO & CHORIZO CROQUETTES 16
with seaweed tartare
pork & cababage w/ traditional sauce
SPINACH EMPANADAS 15
kidney beans, dill feta
SOFT SHELL CRAB SLIDER 8 ea
sweet pepper rouille, pickled
S M A L L P L A T E S
WHIPPED BONE MARROW 22
mussel butter, savoy cabbage, citrus
CHARRED CAULIFLOWER 22
macadamia, mulled sultanas, curry leaves
SMOKED EGGPLANT 21
marinade chickpeas, tahini, herbs
DUCK PASTRAMI 22
cherry parfait, brioche, almonds
ROASTED CARROT SALAD 17
fennel dukkah, labneh, harissa oil
TENDER LEAVES 17
Israeli couscous, crisp shallot, citrus
L A R G E P L A T E S
MARKET FISH MP
dupuy lentils, garden peas, thyme broth
FREEDOM FARM BBQ 29
pork belly, pear & mustard relish,
MAHY FARM CHICKEN 29
honey hazelnut dressing, dukkah
SLOW COOK BEEF CHEEK 31
caramelize cauliflower, zesty gremolata
D E S S E R T S
BANANA CREME BRULEE 11
caramel popcorn, salted peanuts
WARM VALRHONA GANACHE 11
hozelnut croquant, rosemary anglaise
WOODFIRED CAMEMBERT / SERVE TWO 25
apple, lavosh, oat crumble, basil
B r e a k f a s t w i l l c o m i n g s o o n . . . . . .
C A N A P E S
Red pepper bruschetta
Beetroot & Goat cheese fritas
Tapioca Croquettes, parmesan, ferment chilli jam
Salt crust prawns, tarragon aioli
Soft shell crab slider, black pepper sauce, pickles
Spinach empanadas, kidney beans, quark, dill
Beef cheek fritter, muhammara , leek
Wild mushroom donuts, feta, tai basil
M A I N
Wagyu rump, mushroom, rouille, basil
Crayfish tortellini, yogurt curd, cashews, green chilli
Mahy farm chicken, sunflower seeds, dukkah, honey saffron & hazelnut dressing
Lamb rack, seaweed tapenade, caramelized creme fraiche
G A R D E N
Warm greens muhammara, almonds, preserved lemon dressing
Butter lettuce, buttermilk, cured yolk, green onion oil
D E S E R T
Warm Valrhona ganache, hazelnut croquant, rosemary anglaise
Lemon curd, blueberry compote, meringue, puff
E V E N T S
Restaurant available for private hire, intimate dinner parties, cocktail parties, long lunches & canape styled standing events. We are closed Sunday & Monday which gives the opportunity for functions. From the showpiece of imported marble to the array of fine bronze detailing with a beautiful terrazzo floor, Platform 8 is an ideal venue for your special occasion. We will take care of everything from the ceremony to the reception to ensure you can enjoy the event you have always dreamed of.
The restaurant space is suitable for up to 75 guests for a formal dinner or 150 guests for a casual cocktail or canapes style reception, and open into our Grand Foyer for a large venue extension.
The building has a large open Grand Foyer which is very unique, with Beaux-Arts windows providing plenty of natural light. The space creates a stunning environment with all the requirements for your event. With adjustable walls, The Grand Foyer has the flexibility to accommodate up to 300 banquet style or can be split into two smaller spaces. The adaptability of the space lends itself seamlessly to corporate functions, team buildings, birthday or graduation celebrations, engagements, weddings, anniversaries, painting classes, balls & banquets, community groups, intimate events, dinners and everything in between.
Outstanding friendly, professional service awaits you. Contact us today to arrange your next event!
We will work with you and your budget to design a menu that suits your tastes, whether you prefer a shared banquet, or for your guests to have a special menu to choose from. Please enquire to email@example.com
P A R K I N G
Pay and display parking is available on Wilson parking lot around and under the Railway Station building or city council parking in front.
R E S E R V A T I O N S
We accept bookings for dinner. Please book via our online booking form. We look forward to welcoming you to Platform 8 Restaurant & Bar
C A R E E R S
If you wish to apply for a position in the kichen please send your CV & interest to Bar@platform8.co.nz. To apply for front of house please contact Bar@plarform8.co.nz
Please note that all applicants for a permanent position must apply with approval for their residence / work permit.
V I S I T _ U S
Platform 8 – Restaurant & Bar
26 Te Taou Cres, Auckland Central, 1010
09 072 1848 | firstname.lastname@example.org
Tuesday | Wednesday | Tursday 5 pm ~ 9 pm
Friday | Saturday 5 pm ~ late
Closed Sunday and Monday