Dulcie

About Dulcie

Dulcie is a daytime eatery on Devonport's King Edward Parade, pairing one of Auckland's most refined cafe menus with a waterfront setting and spectacular views. The kitchen's focus is local produce and sustainable practices, turning out dishes that range from warm scones and ricotta pancakes to smoked tarakihi fish cakes, seafood chowder and harissa-spiced lamb belly — a menu that lifts brunch well beyond the everyday without losing its warmth.

Mornings begin with Atomic Coffee Roasters espresso, ceremonial matcha and specialty pours like the Pistachio Mont Blanc, while the drinks list widens from there to New Zealand wine, local beer and cider, and short, confident cocktails. A dedicated kids menu, clear vegan and gluten-free options, and a genuine welcome for families make it as easy a choice for a weekend with the kids as for a long, leisurely catch-up.

Dulcie also opens its doors to celebrations, hosting birthdays, engagements and weddings with canapé and sit-down dinner options for anywhere from 20 to 150 guests. Whether it's a 7am weekday coffee, a slow weekend brunch or a full-scale event, the aim is the same: one of the most special cafe dining experiences in Auckland.

Dulcie Devonport: Sophisticated Waterfront Brunch, Coffee & Events in Auckland

Dulcie occupies one of Auckland's loveliest corners: a daytime eatery at 33 King Edward Parade on Devonport's waterfront, where refined, produce-led cooking is matched by spectacular views over the water. The team set out to create one of the city's most special cafe dining experiences, building the menu around local produce and sustainable practices. Nothing about the room feels stiff — it's still very much a cafe at heart — but the kitchen's precision and the setting give even a midweek coffee a sense of occasion.

From scones at seven to a slow lunch

Doors open at 7am on weekdays and 8am on weekends and public holidays, closing at 3pm each day. Early callers gravitate to the bakery: a sweet scone offered with vanilla cream and house-made jam, date butter, or whipped ricotta and raw honeycomb, and a smoked cheddar scone with your choice of roast chicken skin, bacon or garlic-and-herb butter.

Breakfast runs from eggs on buttered sourdough to far more elaborate plates. There's porridge of steelcut oats with caramelised banana and cardamom kataifi, ricotta pancakes with preserved apricot and saffron-cardamom syrup, curried scrambled eggs over saagwala spinach, and truffle eggs — soft scramble with crème fraiche and NZ black Perigord truffle on buttered sourdough. Eggs & hollandaise land on a 'cacio pepe' hash brown, customisable with bacon, salmon gravlax or mushrooms.

As the morning slides into lunch, heartier plates take over: salted beef brisket hash with nduja and a poached egg, harissa-spiced lamb belly skewers with flat bread, a proper Caesar, and charred greens with tahini cream and hazelnut za'atar.

Seafood is a house strength

The fish cookery is where the kitchen shows its confidence. The smoked tarakihi fish cake comes with pickled cabbage and an apple, celeriac and snowpea slaw; the chowder is a creamy affair of market fish, prawns and mussels under grilled focaccia; and the classic fish and chips pairs beer-battered market fish with thick-cut chips, mushy peas and gribiche.

The coffee bar and the cellar

Coffee comes from Atomic Coffee Roasters, with matcha, chai and loose-leaf tea alongside. The specialty pours — a Pistachio Mont Blanc iced long black, and a rhubarb and strawberry matcha — stand out on the board. Smoothies and cold-pressed juices cover the morning crowd, while the wine list leans New Zealand: Marlborough sauvignon blanc, Central Otago pinot noir and riesling, Hawke's Bay chardonnay and syrah, plus French Champagne for celebrations. Cocktails are short and assured — a mimosa, an Aotearoa negroni and a chilli-laced pineapple margarita.

Family-friendly and allergy-aware

A dedicated kids menu covers sausage-and-egg muffins, bacon and eggs, pancakes, fish and chips, and both plain and bolognese linguine. Vegan options are available on request and gluten-free ingredients can be swapped into many dishes; the kitchen simply asks that allergies are flagged before ordering, as traces are possible in a small kitchen.

Celebrations, sorted

Dulcie also runs functions and events — birthdays, engagements and weddings — with canapé and sit-down dinner options for 20 to 150 people. The events menu stretches from cured salmon tostadas and snapper crudo papadum to lamb kofta skewers, vegan tandoori kumara samosas and late-night brisket sliders. Gift cards are available online, and reservations can be made through the website.

Before you go

A 10% surcharge applies on public holidays, and weekends and public holidays run on a single bill per table — worth knowing for group brunches. With the water at the door and a menu that rewards lingering, Dulcie is an easy pick from first coffee through to mid-afternoon.

Signature items

• Ricotta Pancakes
• Truffle Eggs
• Avocado Toast
• Seafood Chowder
• Pistachio Mont Blanc
• Sweet Scone

Menu

Rosé

• Terra Sancta Rosé 2024 — Central Otago rosé, by the glass or bottle.
• Alpha Domus Heroines Rosé 2024 — Hawke's Bay rosé.

Sides

• Shoe String Fries — With kasundi tomato sauce.
• Thick Cut Chips — With aioli.
• Baby Gem — With green goddess dressing & parmesan.
• Broccolini & Green Beans — With tahini cream & hazelnut.

Bakery

• Sweet Scone — With house-made jam, date butter, or whipped ricotta & raw honeycomb.
• Smoked Cheddar Scone — With roast chicken skin, bacon or garlic & herb butter.

Add-Ons

• Egg — Add-on to any dish.
• Burnt Butter Hollandaise — Add-on to any dish.
• Daily Bread Sourdough — Extra slice of sourdough.
• Silverbeet — Add-on side.
• Avocado — Add-on side.
• Mushrooms — Add-on side.
• Thick Cut Bacon — Add-on side.
• Salmon Gravlax — Add-on side.
• Pork & Fennel Sausage Pattie — Add-on side.

Red Wine

• Selection Massale Pinot Noir 2024 — Central Otago, by the glass or bottle.
• Seresin Beautiful Chaos Pinot Noir 2024 — Marlborough.
• Mount Edward Gamay 2024 — Central Otago.
• Bryterlater Yonder Syrah 2023 — Canterbury.
• Cuvar Iris Syrah 2023 — Hawke's Bay, by the glass or bottle.
• Decibel Malbec 2023 — Hawke's Bay.
• Alpha Domus Merlot Cabernet 2019 — Hawke's Bay.

Breakfast

• Eggs on Toast — Eggs on buttered plain or seeded sourdough.
• Porridge (VG) — Steelcut oats, caramelised banana, cardamom kataifi, custard cream & toasted walnuts; add poached chicken.
• Pancakes — Ricotta pancakes, preserved apricot, custard cream, almonds, saffron & cardamom syrup.
• Breakfast Sandwich — Pork & fennel pattie, steamed egg, smoked provolone & pickle aioli on an English muffin.
• Curried Scrambled Eggs — Saagwala spinach, mint yoghurt, parmesan & fried curry leaf on sourdough.
• Eggs & Hollandaise — Poached eggs & burnt butter hollandaise on a 'cacio pepe' hash brown with silverbeet.
• Avocado Toast — Avocado, charred silverbeet, tahini cream, pumpkin seeds, pickled onion & smoked oil on sourdough.
• Mushrooms — Thyme-roasted portabello & shiitake, leek puree & salsa verde on flat bread.
• Truffle Eggs — Scrambled eggs with NZ black Perigord truffle & crème fraiche on buttered sourdough.

Cocktails

• Mimosa — Alpha Blanc de Blanc sparkling & orange juice.
• Hawke's Bay Spritz — Hastings Distillers orange aperitif, sparkling, soda & orange.
• Aotearoa Negroni — Reid & Reid vermouth, native gin & Terra Sancta aperativo.
• Pineapple Margarita — Tequila, NZ triple sec, pineapple, lime & chilli.

Kids Menu

• Breakfast Sandwich — Sausage & egg muffin with tomato sauce.
• Bacon & Egg — Poached egg & bacon on sourdough.
• Pancake — With banana whipped vanilla cream & maple syrup.
• Fish & Chips — Market fish & chips with tomato sauce.
• Plain Pasta — Linguine with butter & parmesan.
• Bolognese — Beef & pork bolognese with linguine & parmesan.

White Wine

• Ant Moore Sauvignon Blanc 2024 — Marlborough, by the glass or bottle.
• Cuvar Guardians Sauvignon Blanc 2023 — Marlborough.
• Giunta Pinot Gris 2024 — Hawke's Bay, by the glass or bottle.
• Huia Pinot Gris 2024 — Marlborough.
• Decibel Albariño 2024 — Hawke's Bay.
• Seresin Chardonnay 2023 — Marlborough, by the glass or bottle.
• Mount Edward Riesling 2022 — Central Otago.

Beer & Cider

• Bach Brewing All Day IPA — Zero-alcohol IPA (0.5%), can.
• Garage Project Fugazi — Low-alcohol session ale (2.2%), can.
• Lakeman Lager — Lager (5%), can.
• McLeods Paradise Pale Ale — Pale ale (5.5%), can.
• Urbanaut Newtown Hazy — Hazy pale ale (4.8%), can.
• Zeffer Crisp Apple — Crisp cider (5%), can.

Brunch & Mains

• Fish Cake — Smoked tarakihi cake with pickled cabbage, apple, celeriac & snowpea slaw, poached egg.
• Beef Hash — Salted beef brisket, crispy potato, nduja, poached egg & chive creme fraiche.
• Caesar Salad — Baby gem, bacon crumb, white anchovy, poached egg, panzanella dressing, aioli & parmesan.
• Charred Greens — Broccolini, green beans, semi-dried tomato cassoulet, tahini cream & hazelnut za'atar.
• Lamb — Harissa-spiced lamb belly skewer, mint yoghurt, pickles, salsa verde & flat bread.
• Chowder — Creamy chowder of market fish, prawns & mussels with chive cream & grilled focaccia.
• Fish & Chips — Beer-battered market fish, thick-cut chips, mushy peas, gribiche & baby gem.

Sparkling Wine

• Alpha Domus Blanc de Blanc NV — Hawke's Bay sparkling, by the glass or bottle.
• Huia Brut Sparkling Rosé 2020 — Sparkling rosé brut.
• Collet Art Deco Champagne NV — French Champagne.

CanapéS — Hot

• Potato Croquette — Pancetta, chive crème fraiche & pickled celery.
• Smoked Cheddar & Cauliflower Fritters — With dill mayo.
• Fish & Chips — Crumbed tarakihi, potato rosti, tartare sauce & pickles.
• Lamb Madras Samosa — With cucumber raita.
• Tandoori Kumara Samosa — With tamarind chutney; vegan.
• Beef Croquette — Black rice-crusted beef short rib, plum sauce & spring onion.
• Corn Empanada — Cashew cream, spinach & kasundi ketchup; vegan.
• Bang Bang Chicken Skewer — Lemongrass & chilli marinade with dashi mayo; gluten & dairy free.
• Lamb Kofta Skewer — Chilli & tomato salsa, mint yoghurt & coriander; gluten free.
• Japanese Eggplant Skewer — Soy ketchup, dashi mayo & togarashi; vegan.
• Crispy Pork Belly Skewer — Ginger, chilli & palm sugar glaze; gluten & dairy free.
• Beef Roti — Pickled red onion, cucumber, yoghurt & curry leaf.
• Kumara Roti — Mint coconut yoghurt, pickled zucchini & coriander; vegan.

Specialty Drinks

• Pistachio Mont Blanc — Iced long black with pistachio & vanilla cream.
• Rhubarb & Strawberry Matcha — Ceremonial matcha with ice & milk.

CanapéS — Cold

• Cured Salmon Tostada — Avocado, chive cream & furekaki; gluten free.
• Prawn Cocktail — Witlof, green olive & preserved lemon salsa; gluten free.
• Smoked Chicken Skewer — Nduja mayo & avocado; gluten & dairy free.
• Crostini — Semi-dried tomato, basil & garlic ricotta.
• Snapper Crudo Papadum — Mango, coconut & coriander; gluten & dairy free.

Smoothies & Juice

• Berry Smoothie — Blueberry, raspberry, banana, coconut & dates.
• Banana Smoothie — Banana, cinnamon, coconut, vanilla & maple syrup.
• Orange Juice — Cold-pressed orange.
• Beetroot, Apple, Carrot & Orange Juice — With lemon.
• Carrot, Orange & Apple Juice — With lemon, ginger & turmeric.

Coffee & Hot Drinks

• Coffee — Black or White — Atomic Coffee Roasters espresso; extra shot and oat, soy, almond or coconut milk available.
• Mocha — Atomic Coffee Roasters mocha.
• Chai / Hot Chocolate / Turmeric — Warm spiced classics; medium or large.
• Ceremonial Matcha — Ceremonial-grade matcha, hot or iced.
• Loose Leaf Tea — English breakfast, earl grey, peppermint, green, or lemon & ginger.

CanapéS — Late Night

• Pork & Fennel Sausage Roll — With miso brown sauce.
• Macaroni & Smoked Cheddar Croquettes — With chipotle aioli.
• Beef Sliders — Brisket, sriracha aioli, lettuce & pickles on dinner rolls.
• Katsu Chicken Sandwich — Dill aioli, shredded cabbage & pickles.
• Truffled Chickpea Fries — Bowl with garlic aioli, serves approx. six; vegan & gluten free.
• Shoestring Fries — Bowl with kasundi ketchup, serves approx. six; vegan & gluten free.

Soft Drinks & Mocktails

• Karma Drinks — Lemonade, cola, no-sugar cola or Gingerella.
• Antipodes Sparkling Water — 500ml bottle.
• Non 1 Mocktail — Salted raspberry & chamomile sparkling.

Frequently asked questions

Where is Dulcie located?

33 King Edward Parade on Devonport's waterfront, Auckland, with views over the water.

What are Dulcie's opening hours?

7am–3pm Monday to Friday, and 8am–3pm on Saturday, Sunday and public holidays.

Can I make a reservation?

Yes — reservations can be made via the Reservations page on the Dulcie website.

Can Dulcie cater for dietary requirements?

Yes — dishes marked VG can be made vegan on request and GFI dishes have gluten-free ingredients available on request. Please flag any allergies before ordering, as traces are possible in the small kitchen.

Is there a kids menu?

Yes, with dishes like a sausage & egg muffin, bacon & eggs, pancakes, fish & chips, plain pasta and bolognese.

Can Dulcie host functions or events?

Yes — birthdays, engagements and weddings, with canapé and sit-down dinner options for groups of 20 to 150 people. Email info@dulcie.co.nz to enquire.

Are there any surcharges?

A 10% surcharge applies on public holidays, and weekends and public holidays operate on one bill per table.

Tips

• {"body":"Weekdays open at 7am — a good window for coffee and scones. Weekends and public holidays open at 8am, and service ends at 3pm daily.","title":"Time your visit"}
• {"body":"Dulcie trades 8am–3pm on public holidays, with a 10% surcharge applied on those days.","title":"Public holiday note"}
• {"body":"Weekends and public holidays run on one bill per table. For gatherings of 20–150, ask about the canapé and sit-down function menus via info@dulcie.co.nz.","title":"Planning a group brunch?"}
• {"body":"Try the specialty list — the Pistachio Mont Blanc iced long black or the rhubarb & strawberry matcha.","title":"Beyond the flat white"}
• {"body":"The kids menu covers breakfast through dinner favourites, from sausage & egg muffins to fish & chips and bolognese.","title":"Bring the kids"}

Good to know

• {"family":"Dedicated kids menu, from sausage & egg muffins to bolognese linguine.","dietary":"Vegan options on request (VG); gluten-free ingredients on request (GFI). Flag allergies — traces possible in the small kitchen.","payments":"One bill per table on weekends & public holidays; 10% surcharge on public holidays."}