If you’re looking for silver service – you’ve come to the right place.
After four decades, Antoine’s Restaurant remains one of the finest dining experiences in Auckland, if not New Zealand.
Last weekend they also won the Parnell Waiters race so I guess that is a testimony to the kind of top service you will getting not to mention beautiful ambiance with great music.
Owner/operator Chef Tony Astle has trained some of the nation’s most prestigious chefs and can lay claim to three generations of patrons.
Born in Christchurch, trained in Wellington, based in Auckland and world famous in New Zealand, Astle has wined and dined the rich and famous with superb food since 1972 when he and wife Beth opened the doors of Antoine’s Restaurant in Parnell Auckland.
The restaurant has been voted one of Auckland’s Top 50 restaurants – 2010 Metro Audi Restaurant Awards “Metro Magazine’s 2010 Metro Audi Restaurant of the Year Award.”
Antoine’s is something akin to New York smooth at the top end of trendy Parnell, with utterly world class produce created into stunning dishes and served with relaxed silver service panache.
Yes, they still do the old-fashioned silver service with the white tablecloth, the silver serviette rings, the damask napkins. At Antoine’s, food is still plated table side.
The scrumptious food at Antoine’s is New Zealand modern cuisine with French undertones.
At Antoine’s, though you’ll pay $45 for ox tongue in Madeira sauce, the vegetables don’t cost extra.
Gone are the 2013 days when the old zip zap machine for credit card was still operating. They even do eftpos!