Onslow

About Onslow

Onslow, set within a landmark address at 9 Princes St in Auckland CBD, is one of the city's established fine dining restaurants, led by chef and owner Josh Emett alongside co-owner Helen Emett. The restaurant brings together food, wine and hospitality shaped by Josh's culinary journey from London and New York back to Aotearoa, celebrating New Zealand's exceptional provenance, thoughtful service and timeless style. Rooted in classic technique yet contemporary in spirit, it represents relaxed fine dining at its most refined, and for more than five years it has been a place people return to for important moments.

The menus are guided by the seasons and shaped around the quality of ingredients, working closely with New Zealand producers who share the restaurant's values. Guests can choose from à la carte dining, prix fixe menus, or set menus designed for sharing and celebration, with cooking that is focused, ingredient-led and executed with precision. Signature touches include the tableside salmon and martini trolley service, and a tableside cheese selection, drawing inspiration from the great dining rooms of the old world while delivering warmth rather than formality.

Wine is integral to the experience, with a list curated to complement the food and encourage exploration across local and international producers. As a Krug Ambassade, Onslow holds one of the country's most distinguished Champagne selections. Whether for a weekday lunch, elevated dinner, Saturday Arts Lunch, Sunday Long Lunch or a private function from intimate gatherings to corporate hosting, the focus is on clarity, balance and generosity, delivered with precision and care.

Onslow Auckland: Josh Emett's Restaurant for Seasonal Fine Dining in the CBD

On top of the hill at 9 Princes St in Auckland CBD, Onslow has quietly become one of the city's most trusted dining rooms. Led by chef and owner Josh Emett together with co-owner Helen Emett, the restaurant is built on a commitment to quality, consistency and genuine hospitality — relaxed fine dining at its most refined. For more than five years it has been where Aucklanders come for important moments, trusted equally for celebration and for an unhurried weekday lunch.

The people behind the pass

Josh Emett brings three decades of kitchens to the table — London, New York, Los Angeles and Melbourne, much of it spent cooking with Gordon Ramsay — and New Zealand audiences also know him from his years as a MasterChef judge. Helen Emett, who trained at the French Culinary Institute in New York, co-owns Onslow, realising a long-held dream. Many of the team across the kitchen and dining room have been part of the journey for years.

Day to day the kitchen is led by Executive Chef Glen File, who grew up in Gisborne and is classically trained, with a resume that includes head chef at two-hatted Baduzzi in Auckland and the award-winning Boulcott St Bistro in Wellington.

What's on the plate

The cooking at Onslow is guided by the seasons and shaped by provenance. The team works closely with trusted New Zealand producers while seeking out rare, premium ingredients that lend the menu its distinctly luxurious character. The result is refined, generous food rooted in classic technique and elevated through balance — familiar classics made new through thoughtful execution.

The daily à la carte moves from treats like crumbed devilled egg with Ossetra caviar and a Chatham Islands crayfish éclair, through starters such as Ruakākā kingfish crudo, to mains spanning butter-poached snapper, Southern Stations wagyu sirloin with braised pāua cream, and a 12-hour Lumina lamb shoulder meant for sharing. Dessert might be a chocolate soufflé with Hawke's Bay orange ice cream or the playful 'Not Tiramisu' layer cake.

Two tableside rituals give the room its old-world sense of theatre: the signature salmon trolley, carrying cured Mt Cook Alpine salmon with treacle bread and pickled cucumber, and the cheese selection brought to your table with pear chutney, walnut bread, lavosh, biscotti and honeycomb. Vegetarian and vegan guests have dedicated menus of their own.

Wine and the room

Wine plays a central role at Onslow, with a list curated for depth across regions and styles, both local and international. As a Krug Ambassade, the restaurant holds one of the country's most distinguished Champagne selections, and the team is always happy to guide a choice whether you are marking an occasion or simply having a glass with dinner. Service throughout is polished yet relaxed — attentive tableside moments delivered with warmth, timing and ease, so guests feel cared for rather than served.

Long lunches and celebrations

Weekends have their own rhythm. The Saturday Arts Lunch pairs a set lunch menu with an immersive look at the local art scene, while the Sunday Long Lunch is a four-course affair of treats, a choice of starter, main and dessert, with an optional wine pairing. Beyond the dining room, Onslow hosts everything from intimate gatherings to larger celebrations and corporate events, with the team taking care of the details so hosts can focus on their guests.

The restaurant opens for lunch service from 12pm to 3pm, with dinner beginning at 5pm. Given the style of the room and the popularity of the set lunches, booking ahead is a sensible move — reservations can be made online, and gift cards are available for those wanting to pass the experience on.

Signature items

• Cured Mt Cook Alpine Salmon
• 12 Hour Lumina Lamb Shoulder
• Chatham Islands Crayfish Éclair
• Southern Stations Wagyu Sirloin
• Chocolate Soufflé
• Sunday Long Lunch

Menu

Mains

• Butter Poached Snapper — Fennel purée, oyster cream, potato crumb
• Wild Venison Striploin — Braised venison neck, savoy cabbage, artichoke
• Braised Beef Cheek — Leek à la crème, swede, turnip, thyme
• Cambridge Duck Breast — Blackberry ketchup, braised witloof, roasted red grapes, gastrique, thyme
• Southern Stations Wagyu Sirloin — Braised pāua cream, potato croquette, pickled wakame
• 12 Hour Lumina Lamb Shoulder — Miso bagna càuda, broccolini, lemon, pecorino — to share

Sides

• Oak Lettuce Salad — Cos, radicchio, garden herbs, French vinaigrette
• Roasted Brussels Sprouts — Pecorino foam, pine nuts, confit shallots, thyme
• Triple Cooked Agria Potatoes — Confit garlic, chives

Vegan

• Quinoa Seeded Loaf — Vegan cheese, smoked maple, rosemary
• Preserved Artichoke — With pine nuts
• Beetroot Tartar — Walnuts, olive oil
• Roasted Brussels Sprouts — Pecorino foam, pine nuts, confit shallots, thyme
• Jerusalem Artichoke Beignet — Mushroom fricassée, hazelnuts, pickled onion

Cheese

• Tableside Cheese Selection — Ask your server for today's selection, served with pear chutney, walnut bread, lavosh, biscotti, honeycomb

Treats

• Crumbed Devilled Egg — Finished with Ossetra caviar
• Fried Bread — Whipped goat's cheese, truffle honey and rosemary
• Chatham Islands Crayfish Éclair — Organic egg, spiced bisque, herbs
• Baked Storm Clam — Burnt butter, fennel pepper, garden herbs

Dessert

• Chocolate Soufflé — With Hawke's Bay orange ice cream
• Bread & Butter Pudding — Candied orange, raisin, rum anglaise, burnt butter ice cream
• 'Not Tiramisu' Layer Cake — Chocolate mousse, salted caramel
• Hazelnut Praline Cream — Blackberry sorbet, white chocolate cake, rosemary oil
• Onslow Petit Fours — A sweet bite to finish

Starters

• Ruakākā Kingfish Crudo — Pink grapefruit and lime dressing, crème fraîche, vanilla oil, rosemary
• Beurre Noisette Roasted Celeriac — Apple mustard, fried shallots, hazelnut, thyme
• Duck Pastrami — Red wine braised cabbage, horseradish sour cream, dill
• Yellowfin Tuna Carpaccio — King prawn béarnaise, pickled cipollini onions

Vegetarian

• Midnight Baker Seeded Loaf — Vegan cheese, smoked maple, rosemary
• Preserved Artichoke — With pine nuts
• Roasted Brussels Sprouts — Pecorino foam, pine nuts, confit shallots, thyme
• Jerusalem Artichoke Beignet — Mushroom fricassée, hazelnuts, pickled onion

Salmon Trolley

• Cured Mt Cook Alpine Salmon — Served tableside with garden herbs, treacle bread, pickled cucumber, honey mustard

Sunday Long Lunch

• Baked Oyster Rockefeller — Treat from the four-course lunch
• Yellowfin Tuna Tartlet — Crème fraîche, chives
• Fried Oyster Mushroom — Agrodolce glaze
• King Prawn Risotto — Prawn head bisque, crispy legs, lemon
• Awatoru Wild Venison Tartare — Toasted brioche, deviled egg mayonnaise, optional caviar
• Hawke's Bay Baked Sole — Beurre noisette, capers, parsley
• Cambridge Duck Pithivier — Sautéed morels, cognac duck liver sauce
• Braised Beef Cheek — Leek à la crème, swede, turnip, thyme, optional truffle, subject to availability
• New Season Yams — Maple glaze, whipped sour cream, chives
• Creamed Agria Potato Gratin — Thyme, grana padano
• Roasted Brussels Sprouts — Pecorino foam, pine nuts, confit shallots, thyme
• Lemon Meringue Swiss Roll — Citrus curd, toasted meringue
• Cromwell Apricot Clafoutis — Vanilla chantilly cream

Saturday Arts Lunch

• Market Oyster — With mignonette
• Lamb Croquette — Pumpkin purée, sage
• Devilled Egg — With Riwaka truffle
• Fried Bread — Salmon mousse, roe, dill
• Chatham Islands Crayfish Éclair — Optional extra with organic egg, spiced bisque, basil
• Pan Seared Snapper — Prawn risotto, crispy prawn, chive
• Braised Beef Cheek — Creamed leek, potato skins, horseradish
• Blackberry 'Bombe Alaska' — Honey cake, Italian meringue
• Chocolate Soufflé — With salted pecan ice cream

Frequently asked questions

Who owns and runs Onslow?

Onslow is led by chef and owner Josh Emett and co-owner Helen Emett, with Executive Chef Glen File leading the kitchen. Josh brings 30 years in kitchens across London, New York, Los Angeles and Melbourne, much of it with Gordon Ramsay, and is also known in New Zealand as a former MasterChef judge.

What style of food does Onslow serve?

Seasonal, ingredient-led New Zealand cooking rooted in classic technique. Guests can choose à la carte dining, prix fixe menus, or set menus designed for sharing and celebration, with provenance and seasonality leading the way.

When is Onslow open?

The website notes lunch service from 12pm to 3pm, with dinner service beginning at 5pm. For specific daily service times and availability, check the Hours + Location page or book online.

Are there vegetarian and vegan options?

Yes. Onslow publishes dedicated vegetarian and vegan menus covering treats, starters and mains — for example a Jerusalem artichoke beignet with mushroom fricassée and a quinoa seeded loaf with vegan cheese and smoked maple.

What is the salmon trolley?

One of Onslow's signature tableside services: cured Mt Cook Alpine Salmon brought to the table with garden herbs, treacle bread, pickled cucumber and honey mustard. Cheese is also offered tableside from the day's selection.

What are the Saturday Arts Lunch and Sunday Long Lunch?

Both are set menus. The Saturday Arts Lunch pairs a three-course lunch with a focus on the local art scene, and the Sunday Long Lunch is a four-course meal of two treats, plus choice of starter, main and dessert, with an optional wine pairing.

Can Onslow host private events or functions?

Yes. From intimate gatherings to larger celebrations and corporate hosting, Onslow offers a polished, personal setting and the team takes care of the details so you can focus on your guests.

Tips

• {"body":"Onslow takes reservations online, and weekends fill with the Saturday Arts Lunch and Sunday Long Lunch crowds — secure your table in advance.","title":"Book ahead"}
• {"body":"The Saturday Arts Lunch and Sunday Long Lunch offer a structured multi-course way to experience the kitchen, with optional extras like caviar or truffle.","title":"Time your visit for a set menu"}
• {"body":"The salmon trolley and the tableside cheese selection are signature Onslow rituals — leave room for both if you can.","title":"Don't miss the trolleys"}
• {"body":"With one of the country's most distinguished Champagne selections and a deep local and international list, the team is happy to help you choose, whether celebrating or just having a glass.","title":"Let the team guide the wine"}

Good to know

• {"dietary":"Dedicated vegetarian and vegan menus are available."}