Soul Bar & Bistro

About Soul Bar & Bistro

Established for over two decades along the waterfront, Soul Bar & Bistro is an Auckland dining destination situated at the Viaduct Harbour. Guided by executive chef Gavin Doyle, the kitchen crafts a seasonal menu built around fresh, locally sourced ingredients, showcasing New Zealand seafood alongside hand-rolled pastas and carefully prepared meat cuts.

The venue offers a versatile experience that effortlessly spans casual cocktail afternoons, corporate business lunches, romantic dinners, and vibrant late-night gatherings. Overlooking the water, guests can relax on the terrace to watch the sunset across the harbour before evening sets in, accompanied by resident DJs who provide the musical backdrop as the room transitions into weekend energy.

Complemented by a drinks list created by Katie Cramphorn and bar manager Retam Mukherjee, Soul balances cocktail craftsmanship, zero-alcohol creations, and an extensive wine selection with polished waterfront hospitality.

Over Two Decades of Waterfront Dining at Soul Bar & Bistro

For more than two decades, Soul Bar & Bistro has anchored the dining scene on Auckland’s Viaduct Harbour. Situated directly at the water’s edge on Lower Hobson Street, the bistro has established an enduring reputation as a premier destination for both locals and visitors seeking memorable dining experiences against a marina backdrop. Overlooking rows of moored yachts and harbour waters, the venue combines sweeping views with an atmosphere designed to transition effortlessly from relaxed daytime lunches to lively late-night celebrations.

At the core of the experience is an ethos built on warmth, unpretentious hospitality, and culinary excellence. Whether welcoming guests for a business meeting, a celebratory family lunch, a quiet table for two, or afternoon drinks on the terrace, Soul manages to deliver elegance and festive charm in equal measures.

Seasonal Fare Led by Executive Chef Gavin Doyle

The culinary direction at Soul is guided by executive chef Gavin Doyle, whose kitchen emphasizes the finest locally sourced and seasonal New Zealand produce. Seafood naturally commands attention across the menu, celebrating regional provenance through dishes such as natural or beer-battered fresh oysters, delicate West Coast whitebait fritters with lemon butter, and crayfish crumpets topped with miso butter and fresh citrus.

Hand-crafted pasta offerings represent another cornerstone of the kitchen's craft. Diners regularly return for comforting plates of macaroni cheese elevated with ham off the bone and truffle, pork sausage casarecce spiked with chilli and Craggy Range sheep dairy pecorino, and duck and orange tortelli finished with hazelnuts and white wine. For larger mains, local proteins take centre stage, including Hawke’s Bay lamb rump with salt-baked kūmara and Greenlea beef fillet complemented by celeriac and truffle jus gras.

Sunset Cocktails and Harbour Nights

Beyond the dining room, Soul’s bar programme stands out in its own right. Drinks menus curated by Katie Cramphorn and bar manager Retam Mukherjee balance inventive mixology with classic technique. Signatures such as the Dear Olivia and Sage & Bramble sit alongside dedicated alcohol-free creations known as Zero Heroes, ensuring options for all preferences.

As the afternoon gives way to evening, Soul boasts front-row views of the harbour sunset. When the sun dips below the horizon, resident DJs step in to set the tempo, carrying guests from evening dinners through to weekend dancing long after the kitchen finishes its à la carte service.

Signature items

• Crayfish Crumpet
• Macaroni Cheese
• Duck & Orange Tortelli
• West Coast Whitebait Fritters
• Seafood Spaghetti alla Chitarra
• Dear Olivia

Menu

Pasta

• Duck & Orange Tortelli — Hazelnut, mushroom, and white wine sauce
• Pork Sausage Casarecce — Chilli, fennel, cavolo nero, and Craggy Range sheep dairy pecorino
• Seafood Spaghetti alla Chitarra — Tossed in Calabrian chilli butter
• Beef Short Rib Ragù Pappardelle — Chilli and raclette cheese
• Macaroni Cheese — Ham off the bone, truffle, and parmesan crust

Snacks

• Natural Oysters — Served with lemon and mignonette
• Beer Battered Oysters — Paired with sriracha aioli
• Dusty Apron Ciabatta — Accompanied by truffle and ricotta butter
• Salmon Tartare — Served with yuzu kosho, potato galette, and horseradish
• Roasted Grape Toast — Two pieces with pickled black walnut and salted buffalo curd
• Smoked Trevally Toast — Two pieces topped with lemon parsley mayo

Starters

• Goat Fromage Frais — Served with honey, pear, walnut, and chargrilled bread
• Tuna Carpaccio — With citrus, capers, and calamansi vinegar dressing
• Seared Scallops — Three pieces in preserved lemon butter sauce with citrus oil
• Crayfish Crumpet — Topped with miso butter, grapefruit, mint, and pea tendrils
• Scampi Cocktail — Prepared with jalapeño, lime, and edamame
• Black Tiger Prawns — Cooked with harissa butter and citrus
• Salt & Pepper Squid — Accompanied by lemon, almond skordalia, and chilli oil
• Smoked Chicken Liver Pâté — Served with date vinegar syrup and chargrilled bread
• West Coast Whitebait Fritters — Served with lemon butter

Cocktails

• Dear Olivia — Vodka, grapefruit, marmalade, lemon, mint, ginger beer
• Punch Drunk Love — Pink gin, strawberry, pineapple, apple, egg white
• Something in the Orange — Gin, mandarin, acidified orange, lemon
• Bittersweet Symphony — Peach vodka, aperol, acidified grapefruit, strawberry, soda
• Sundown Sour — Gin, campari, amaro montenegro, pampelle, orange, lemon, egg white
• Secret Garden Smash — Gin, lemon, cucumber, basil
• Pornstar Martini — Vanilla vodka, passionfruit, lime, bubbles shot
• Sage & Bramble — Tequila, mezcal, blackberry, grapefruit, lime, sage, agave
• SOUL Punch — Rum blend, pineapple, passionfruit, orange cordial, honey, falernum
• Cerulean — Gin, apricot brandy, maraschino, lime acid, butterfly pea
• Margarita — Tequila, cointreau, lime, agave, salt

Zero Heroes

• The Imposter — Lyre’s gin and Italian orange, bitter orange aperitif, sweet vermouth, hibiscus
• Blush Hour — Lyre’s pink gin, rhubarb and vanilla oleo, lactic acid
• Rita Bonita — Lyre’s tequila, pineapple salt electrolytes, jalapeño, lime, kiwifruit, chilli salt
• Tart & SOUL — Lyre’s gin, kiwifruit and lime oleo, lime acid

Salads & Skewers

• Green Goddess Salad — Avocado, peas, edamame, broccolini, cashew, and crispy quinoa furikake
• Caesar Salad — Cos lettuce, crispy pancetta, soft boiled egg, and parmesan
• Chilli Jam Chicken Skewer — Add-on skewer option
• Cumin Spiced Lamb Skewer — Add-on skewer with szechuan sauce

Vegetables & Sides

• Broccolini — Prepared cacio e pepe style
• Asparagus — Green tahini, toum, and black sesame
• Steamed Golden Gourmet Potatoes — Wakame and miso beurre blanc
• Rocket & Parmesan Salad — Dressed with aged balsamic
• Skinny Fries — Crispy fries

Fish, Meat & Poultry

• Market Fish with Coconut Curry Mussels — Served with golden gourmet potatoes and spring onion oil
• Steamed Market Fish — In ginger and soy broth with chilli
• Beer Battered Tarakihi — Accompanied by salt and vinegar red rascals and fennel
• Grilled Chicken — Normandy mushroom sauce and charred greens
• Greenlea Beef Fillet — Celeriac, cavolo nero, and truffle jus gras
• Hawke’s Bay Lamb Rump — Salt baked kūmara, medjool date, orange, olive, and rosemary jus
• Whole Fish — Prepared with fermented chilli, tomato butter, and capers
• Pure South Handpicked Scotch — Served with montpellier butter and truffle fries

Frequently asked questions

Where is Soul Bar & Bistro located?

The restaurant is located at 18 Lower Hobson Street, Auckland Central, directly overlooking the Viaduct Harbour.

What are the opening hours?

Soul Bar & Bistro is open Monday to Sunday from 11:00 am until late.

What time does the kitchen stop serving food?

The à la carte menu finishes at 10:00 pm, after which a bar snacks menu remains available until close.

Who oversees the kitchen at Soul?

The kitchen and seasonal menu are led by executive chef Gavin Doyle.

Does Soul Bar & Bistro cater to non-drinkers?

Yes, the bar features a dedicated 'Zero Heroes' cocktail menu crafted with non-alcoholic spirits and house-made blends.

Can I book a table in advance?

Yes, reservations can be made directly online via their booking portal or by calling the restaurant.

Tips

• {"body":"Book an early evening table out along the harbour terrace to catch the sunset over the Viaduct boats.","title":"Sunset Terrace Timing"}
• {"body":"If dining late, keep in mind that the full à la carte menu finishes at 10:00 pm, switching over to bar snacks until close.","title":"Late Night Bites"}
• {"body":"The bar offers elaborate non-alcoholic cocktails crafted with Lyre's spirits and botanical hydrosols.","title":"Try the Zero Heroes"}

Good to know

• {"dietary":"Dedicated vegetarian menu available alongside seasonal seafood, meat, and plant-focused dishes."}