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P L A T F O R M 8 - R E S T A U R A N T & B A R

Coffee/ Breakfast/ Lunch/ Drinks/ Dinner

Nestled inside one of the NZ’s most stunning historical building, 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 ‘every day’ space. It’s all about good food & good 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 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.

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Menus

B I T E S

SPINACH EMPANADAS                    13.5

kidney beans, dill feta

DUMPLINGS                    14.5

pork & cababage w/ sweet black pepper sauce

ATLANTIC SCALLOPS          15

pickled olives, lavash, coriander

BEEF CHEEK FRITTERS          15

spiced red pepper, walnuts, charred leek

SALT-CRUSTED TIGER PRAWNS          15

w/ house-mad aioli

S M A L L    P L A T E S

DUCK PASTRAMI          18

cherry parfait, brioche, almonds

OVERNIGHT-ROASTED GOLDEN BEETROOTS          18

skordalia, blackcurrants

CHARRED CAULIFLOWER          21

macadamia, mulled sultanas, curry leaves

WHIPPED BONE MARROW          21

mussel butter, savoy cabbage, citrus

SWEET & SOUR EGGPLANT          22

tempeh, whipped satay sauce, furikake

L A R G E    P L A T E S

MARKET FISH 28

dupuy lentils, garden peas, thyme broth

FREEDOM FARM BBQ          29

pork belly w/ black mustard relish, garden pickles & aioli

MAHY FARM CHICKEN          29

dukkah, sunflower seeds, honey hazelnut dressing

WAGYU PUMP          32

mushrooms, rouille, basil

S I D E S

HAND-CUT FRIES          12

w/ house-made mayonnaise

TENDER LEAVES          15

israeli couscous, crispy shallots, citrus

BABY CARROT SALAD          16

baharat, puffed lentil, toasted almonds

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          15

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

Available for private hire, intimate dinner parties, cocktail party, 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 Restaurant & Bar is the 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 bar@platform8.co.nz

 

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

Platform 8 Staff weighing the chopped meat for a dish
Sous-Chef Reg Peeling onions

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 | bar@platform8.co.nz

Tuesday | Wednesday | Tursday 5 pm ~ 9 pm

Friday | Saturday 5 pm ~ late

Closed Sunday and Monday