Rosebank - coffee & kitchen

About Rosebank - coffee & kitchen

Rosebank Coffee & Kitchen is a community focused eatery on Jomac Place in Avondale, Auckland, pairing excellent coffee with an innovative, fresh menu served in a light, inviting space. The team's philosophy is captured in the house motto — 'our house is your house' — and they pride themselves on locally sourced produce and genuine hospitality.

The all-day menu runs from brunch staples to proper plates: free range eggs on kumara sourdough, a housemade hash Bene, French toast and housemade granola, then wagyu burgers, housemade gnocchi, squid ink aglio olio and turmeric-battered market fish for lunch. Drinks cover espresso classics, a deep tea list, smoothies, shakes and iced drinks, plus sparkling, wine, spirits and beer or cider, with the kitchen and bar trading into the evening Thursday through Saturday.

Families are well looked after with a junior menu for ages 12 and under, and vegetarian, vegan, dairy free and gluten free options are available on request. True to its promise of being 'a room to gather, eat and celebrate', Rosebank also offers spaces for functions and venue hire, taking bookings by email or phone.

Rosebank Coffee & Kitchen: Community-First Brunch and Coffee in Avondale, Auckland

Tucked down Jomac Place in Avondale, Rosebank Coffee & Kitchen introduces itself simply as a community focused eatery — and the motto on its welcome page says the rest: *our house is your house*. It's a light, inviting space built for relaxing over excellent coffee and an innovative, fresh menu, run by a friendly, passionate team who treat hospitality as the whole point rather than an afterthought.

What's on the table

The kitchen leans into Auckland brunch culture with a few signatures of its own. The Rosebank Bene stacks housemade hash and chimichurri under poached free range eggs on kumara sourdough — that kumara sourdough appears across the menu and gives even a simple eggs-any-style a distinctly local accent. Eggs in Hell brings puttanesca heat with diced chorizo and parmesan, while the omelette folds in prosciutto, goat's feta, mushrooms and sundried tomato. On the sweeter side there's French toast on housemade brioche, and housemade granola with seasonal fruit, yoghurt or an acai smoothie, berry compote, lemon curd and custard cream.

Lunch goes further than the usual cafe lineup. A 250g wagyu burger arrives with streaky bacon, swiss cheese, relish and mustard plus salad and potato nuggets and skins; fish and potato two ways pairs turmeric and beer battered market fish with slaw; and the pasta section is a genuine draw — housemade squid ink linguine tossed with five spiced squid, prawns, basil pesto, chili and egg yolk, or gnocchi made in-house with creamy mushroom or lamb meatballs in red sauce. Duck tortillas, red wine roasted drunken mushrooms with vegan cauliflower puree and dukkah, and a loaded Buddha bowl (choose grilled free range chicken, miso cured smoked salmon or halloumi) round out a menu with something for nearly everyone.

Coffee, drinks and the evening shift

Coffee sits at the heart of the Rosebank identity. The espresso list runs from black through flat white, latte and mocha, with chai in sweet or spicy and hot chocolate for the non-coffee crowd — and soy, coconut, almond or oat milk on hand for alternatives. The tea list is unusually deep for a suburban cafe, from English Breakfast and Earl Grey to blends like Mothers Bouquet, Citron Green and Paris, while cold drinkers can pick from fresh juice, green or red smoothies, creme shakes and iced coffee.

From Thursday the bar opens up. The wine list reaches from Marlborough sauvignon blanc, chardonnay and pinot gris to rose from Gisborne and pinot noir from Martinborough and Central Otago, with sparkling from France and Italy and mimosas for brunch-leaning occasions. Local and international beers and ciders pour by tap or bottle, changing seasonally, alongside the usual gin, vodka and rum backs.

Gathering, celebrating and bringing the kids

Rosebank describes itself as 'a room to gather, eat and celebrate', and the venue backs that up with spaces for functions and venue hire. Bookings and function enquiries go by email — include your name, contact number, preferred time and date and guest numbers, and online bookings receive a confirmation — while anyone booking within 24 hours is best to call 09 828 6110 directly.

Families are well catered for: a junior menu for ages 12 and under covers eggs any style, French toast and crumbled fish or chicken with potato nuggets. Dietary needs are handled with care too — vegetarian, vegan, dairy free and gluten free options are available on request, the kitchen uses free range eggs and chicken and free farmed bacon, and the team asks to be told about any severe allergies or special requirements.

Hours run seven days: Monday to Wednesday from 7am to 3pm, Thursday and Friday from 7am to 8pm, Saturday from 8am to 8pm and Sunday from 8am to 3:30pm. The house notes that in high demand they stay open longer, and in low demand may close earlier — worth keeping in mind if you're arriving near close. Whether it's a weekday flat white, a weekend Bene or a long Thursday dinner, the promise is the same one on the door: this is your house too.

Signature items

• Rosebank Bene
• French Toast
• Wagyu Burger
• Squid Ink Aglio Olio
• Buddha Bowl
• Crispy Potato Skins

Menu

Tea

• English Breakfast — Classic black tea.
• Earl Grey — Bergamot-scented black tea.
• Peppermint — Caffeine-free herbal infusion.
• Ginger Lemon — Warming herbal blend.
• Mothers Bouquet — Chamomile, rosebud, cornflower and orange.
• Orange Passionfruit — Orange, passionfruit, rosehip and hibiscus.
• Citron Green — Japanese bancha, orange and sunflower.
• Paris — Black tea with vanilla, blackcurrant, bergamot and caramel.

Mains

• Granola — Housemade granola and seasonal fruits with yoghurt or acai smoothie, berry compote, lemon curd and custard cream.
• French Toast — Housemade brioche with seasonal fruits and streaky bacon.
• Eggs Any Style — Free range eggs cooked your way, served on kumara sourdough.
• Rosebank Bene — Housemade hash and chimichurri topped with poached free range eggs on kumara sourdough; add bacon or mushrooms.
• Buddha Bowl — Roasted pumpkin and kumara, slaw, baby spinach, carrots, quinoa and cherry tomatoes with turmeric coconut or sriracha kewpie mayo; add chicken, smoked salmon or halloumi.
• Fish and Potato 2 Ways — Turmeric and beer battered market fish with slaw, potato nuggets and potato skins.
• Omelette — Prosciutto, goat's feta, mushrooms, sundried tomato and relish with kumara sourdough.
• Wagyu Burger — 250g wagyu patty with streaky bacon, tomato, gherkin, swiss cheese, relish and mustard, with salad and potato nuggets and skins.
• Eggs in Hell — Puttanesca and diced chorizo with poached eggs and parmesan on kumara sourdough.
• Housemade Gnocchi — Your choice of creamy mushroom with parmesan and pesto, or lamb meatballs with parmesan and red sauce.
• Duck Tortillas — Two soft tortillas with roasted duck, salad and sriracha mayo.
• Drunken Mushrooms — Red wine roasted portobello with vegetable fritters, seasonal greens, vegan cauliflower puree and dukkah.
• Squid Ink Aglio Olio — Housemade squid ink linguine with five spiced squid, prawns, basil pesto, chili, egg yolk and cheese.
• Add-Ons — Creamy mushroom, miso cured smoked salmon, bacon slab or streaky bacon, grilled free range chicken breast or halloumi — build your own dish.

Wine & Bar

• The Maker Jewel Brut — Sparkling wine from France.
• De Luca Prosecco DOC Brut — Sparkling wine from Italy.
• Mimosa — Sparkling wine with orange juice.
• Jules Taylor Sauvignon Blanc — White wine from Marlborough.
• Jackson Estate Shelter Belt Chardonnay — Chardonnay from Marlborough.
• The Maker Divinity Cross Pinot Gris — Pinot gris from Marlborough.
• Jules Taylor Rose — Rose from Gisborne.
• Three Paddles Pinot Noir — Pinot noir from Martinborough.
• Akarua Rua Pinot Noir — Pinot noir from Central Otago.
• Spirits — Gordon's gin, Smirnoff vodka or Bacardi rum with a choice of juices or lemonade.
• Beer & Cider — A selection of local and international pours by tap or bottle, changing seasonally.

Cold Drinks

• Juice by the Glass — Orange, apple, cranberry, pineapple or tomato.
• Green or Red Smoothie — Blended fresh to order.
• Iced Drinks — Iced americano, latte, chai or tea.
• Creme Shake — Matcha, berry, mango, chocolate or mocha.

Junior Menu

• Junior Eggs Any Style — Eggs with kumara sourdough; bacon available.
• Junior French Toast — Housemade brioche with fruits, bacon, custard cream and berry compote.
• Crumbled Fish or Chicken & Potato Nuggets — Served with tomato sauce.

Sharing & Sides

• Butterfly Prawns — With slaw and herb & garlic butter.
• Karaage Chicken — With slaw and kewpie mayo.
• Salt & Pepper Squid — With sriracha kewpie mayo.
• Crispy Potato Skins — With housemade aioli.
• Loaded Potato Nuggets — With housemade aioli, tomato sauce and grated cheese.

Espresso & Hot Drinks

• Black — House espresso served short.
• Flat White — Silky steamed milk over espresso.
• Latte — Longer and milkier.
• Mocha — Coffee with chocolate.
• Hot Chocolate — Classic cocoa comfort.
• Chai — Available sweet or spicy.
• Extras — Add a shot, cream, vanilla or caramel, or soy, coconut, almond or oat milk.

Frequently asked questions

Where is Rosebank Coffee & Kitchen located?

At Unit 1/2 Jomac Place, Avondale, Auckland 1026.

What are the opening hours?

Monday to Wednesday 7am–3pm, Thursday and Friday 7am–8pm, Saturday 8am–8pm and Sunday 8am–3:30pm. In high demand they stay open longer, and in low demand they may close earlier.

Can I make a booking?

Yes — email rosebankcoffeeandkitchen@gmail.com with your full name, contact number, date, time and guest numbers; online bookings receive a confirmation. For bookings within the next 24 hours, call 09 828 6110.

Are there options for dietary requirements?

Vegetarian, vegan, dairy free and gluten free options are available on request. The kitchen uses free range eggs and chicken and free farmed bacon, and asks that you let the team know about any severe allergies or special dietary needs.

Is there a kids' menu?

Yes — a junior menu for ages 12 and under includes eggs any style with kumara sourdough, junior French toast, and crumbled fish or chicken with potato nuggets.

Can the venue be hired for functions?

Yes — Rosebank offers spaces to gather, eat and celebrate, with function and venue hire enquiries handled by email.

What drinks are on offer besides coffee?

Alongside espresso classics there's sweet or spicy chai and hot chocolate, a wide tea list, smoothies, creme shakes and iced drinks, plus sparkling, wine, spirits, and beers and ciders by tap or bottle.

Tips

• {"body":"Send bookings to rosebankcoffeeandkitchen@gmail.com with your name, number, date, time and party size — or call 09 828 6110 if you're booking within 24 hours.","title":"Book by email or phone"}
• {"body":"The kitchen and bar trade until 8pm on Thursday, Friday and Saturday, making it a rare Avondale brunch spot that also does evenings.","title":"Dinner runs Thursday to Saturday"}
• {"body":"Vegan, gluten free and dairy free options are available on request — just mention allergies or requirements when you order.","title":"Ask about dietary swaps"}
• {"body":"The junior menu for ages 12 and under covers eggs, French toast and crumbled fish or chicken with potato nuggets.","title":"Bring the kids"}
• {"body":"The team stays open later when it's busy and may close earlier on quiet days, so call ahead if you're arriving near closing time.","title":"Mind the flexible close"}

Good to know

• {"family":"Junior menu for kids 12 and under.","dietary":"Vegetarian, vegan, dairy free and gluten free options on request; free range eggs and chicken, free farmed bacon; flag severe allergies to the team."}