The Terraces

About The Terraces

Perched in the eastern Auckland suburb of Glendowie, The Terraces Restaurant offers a relaxed yet refined dining destination framed by panoramic views across Auckland Harbour. Located within St Andrew's Village at 207 Riddell Road, the restaurant welcomes the general public for daytime breakfasts, leisurely lunches, evening dinners, and regular weekend high teas.

Helmed by Head Chef Ranjit Badwal and Head Pastry Chef Eva Schmitt, the kitchen places strong emphasis on mindful sourcing and culinary craftsmanship. Seasonal menus are refreshed quarterly to reflect peak regional produce, highlighted by free-range chicken, pork, and eggs, alongside ethically harvested wild game sourced directly from New Zealand's Marlborough and West Coast regions. The culinary repertoire ranges from classic morning plates to vibrant European-inspired mains, artisan stone-baked pizzas, and delicate desserts, all served in an airy, welcoming space.

Dining with a View: The Culinary Craft of The Terraces Restaurant in Glendowie

Tucked quietly along Riddell Road in Auckland’s eastern suburb of Glendowie, The Terraces Restaurant is widely celebrated as one of the area’s most pleasant surprises. While situated within the grounds of St Andrew’s Village, the dining room is entirely open to the public, drawing in local residents, families, and food lovers seeking expansive views across the sparkling waters of Auckland Harbour paired with meticulous contemporary hospitality.

From the moment guests arrive, the sweeping coastal outlook establishes an atmosphere that feels unhurried and welcoming. With a bright, comfortable interior and spacious layout, The Terraces balances the casual warmth of an approachable neighbourhood bistro with the precision and finesse expected of an upscale dining venue.

Ethical Sourcing and Seasonal Innovation

At the foundation of the dining experience is a serious commitment to ingredient integrity led by Head Chef Ranjit Badwal. The kitchen operates on a strict policy of sourcing only free-range eggs, chicken, and pork, while wild game meats—including venison and wild pork—are procured from the rugged landscapes of the Marlborough and West Coast regions of the South Island. These wild-ranging animals produce naturally nutrient-dense, flavourful cuts that are entirely free from routine additives, hormones, or antibiotics.

In harmony with the natural calendar, Chef Ranjit revamps the restaurant's menu at the start of each new season. This quarterly culinary reset guarantees that dishes highlight seasonal produce at its prime. Guests can expect a broad selection that accommodates casual midday meals, celebratory feasts, and specific dietary preferences without compromising on depth or presentation.

From Morning Classics to Signature Evening Plates

The culinary day starts with a comprehensive breakfast menu served until mid-morning. Favourites include eggs benedict atop crisp potato röstis with truffle hollandaise, brioche French toast garnished with honey-cured bacon and organic maple syrup, and classic omelettes filled to order alongside house-baked ciabatta.

As the day transitions into afternoon and evening service, the kitchen presents an inventive collection of starters and main courses. Entrées feature refined touches such as lime-cured salmon with dill crème fraîche, buttermilk fried chicken with kimchi slaw, and country pork and liver pâté paired with apple-rhubarb compote. For substantial dining, signature main plates showcase wild venison schnitzel alongside house-made cheese spaetzle, grilled prawns and seared scallops over saffron potato purée, and natural pasture-fed beef fillet complemented by long-stem broccoli and an aromatic liquorice jus. A full range of stone-baked pizzas—from classic margherita to tiger prawn and speck—provides versatile dining options for relaxed gatherings.

The High Tea Tradition and Dessert Artistry

Sweet offerings and afternoon indulgences receive dedicated attention under the craft of Head Pastry Chef Eva Schmitt. On the last Saturday of each month, The Terraces hosts its signature High Tea service, featuring tiers of sweet and savoury creations, often accompanied by live piano performances. Plant-based and vegan high tea tiers are thoughtfully prepared on request, reflecting the team's accommodating approach to hospitality.

The regular dessert menu finishes meals on high notes, featuring saffron and orange crème brûlée served with pistachio ice cream, airy chocolate mousse with boysenberry coulis and dark cherry sorbet, and classic affogato made with Lewis Road Creamery vanilla ice cream. Whether stopping in for coffee overlooking the harbour or settling into a multi-course dinner, The Terraces pairs genuine local warmth with culinary distinction.

Signature items

• Wild Venison Schnitzel
• Grilled Prawns & Seared Scallops
• Natural Pasture-Fed Beef Fillet
• Coastal Rump of Lamb
• Eggs Benedict on Potato Rosti
• Saffron & Orange Crème Brûlée

Menu

Pizza

• Garlic Pizza Bread (V) — Garlic bread topped with herb garlic butter
• Classic Margherita (V) — Bocconcini, tomato, and fresh basil
• Ciambotta (V) — Mozzarella, eggplant, zucchini, potatoes, olives, provolone, and pine nuts
• Hawaiian — Ham, pineapple, and mozzarella
• Pollo — Chicken, provolone, baby spinach, mushroom, and apricot sauce
• Gamberi & Zucchini — Tiger prawns, mozzarella, cherry tomatoes, and zucchini
• Speck — Gorgonzola, mozzarella, pear, walnuts, and onion marmalade
• Meat Fest — Mozzarella, salami, smoked ham, chicken, and sausage

Desserts

• Chocolate Mousse — Boysenberry coulis, buckwheat tuile, and dark cherry sorbet
• Lemon Curd — Lemon verbena chantilly, buttery shortbread, and meringue
• Saffron & Orange Crème Brûlée — Served with pistachio ice cream
• Rhubarb Parfait — Strawberries, rhubarb pickle, and almond tuile
• Salted Caramel & Vanilla Ice Cream — Chantilly mascarpone, manuka caramel, and caramelised popcorn
• Affogato — Lewis Road Creamery vanilla ice cream served with hot espresso

Starters

• Country Pork & Liver Pâté — Artisan brioche toast, apple-rhubarb compote, cornichons, and beer mustard
• Lemon-Poached Prawns — Avocado, lychee, baby cos, and coconut dressing
• Lime-Cured Salmon — Brioche croutons, dill crème fraîche, and avocado salsa verde
• Char Siu Pork — Wilted bok choy, broccolini, and soy pearls
• Buttermilk Fried Chicken — Kimchi slaw, kewpie mayonnaise, and nori salt
• Burrata — Burnt aubergine, cherry tomatoes, capers, basil, and olive dust
• Classic Caesar Salad — Cos lettuce, crisp bacon, corn croutons, parmesan, and anchovy emulsion
• Lamb’s Liver & Bacon — Crisp-fried polenta, sage, and caramelised onion jus
• Aubergine Kritharoto — Roasted capsicum, peas, courgettes, gruyère, and fried basil
• Fish & Chips — Crisp garden salad and house-made tartare sauce
• Butter-Poached Monkfish — Roasted capsicum, couscous, lentils, and walnut tarator
• Wild Pork Involtini — Cacio e pepe spaghetti, sage, and pecorino romano
• Flat-Iron Beef Steak — Rosemary potatoes, bacon, green beans, bagna cauda butter, and red wine jus
• Chef’s Indian Curry Platter — Chicken balti, Kerala parippu dhal, basmati rice, naan, poppadums, and onion chutney

Side Plates

• Cos, Tomato & Pecorino Salad — Tossed in herb vinaigrette
• Greek Salad — Tomato, cucumber, olives, feta, and pepper
• Green Beans & Courgettes Almondine — Brown butter and toasted almonds
• Golden Fries — Served with aioli

Breakfast Mains

• Free Range Eggs — Eggs any style on house-baked ciabatta
• Classic Bacon & Eggs — Eggs any style, grilled tomato, ciabatta, and potato hash sticks
• Classic Omelette — Served with grilled ciabatta or fries with choice of three fillings
• Vegetarian Breakfast — Eggs any style, sauté spinach, mushrooms, grilled tomato, potato rosti, and ciabatta
• Eggs Benedict on Potato Rosti — Served with spinach, poached eggs, truffle hollandaise, and choice of protein
• Brioche French Toast — Grilled banana, honey cured bacon, organic maple syrup, and whipped mascarpone

Breakfast Sides

• Bacon — Side of bacon
• Potato Hash Sticks — Side of crispy potato hash sticks
• Smoked Salmon — Side of smoked salmon
• Sauté Mushrooms — Side of sautéed mushrooms

Signature Dishes

• Free-Range Chicken Souvlaki — Lemon-roasted potatoes, Greek salad, zhug, and mint oil
• Wild Venison Schnitzel — Sauerkraut, preserved cherries, and cheese spaetzle
• Grilled Prawns & Seared Scallops — Saffron potato purée, Mediterranean vegetables, tomato vierge, and basil oil
• Natural Pasture-Fed Beef Fillet — Potato rösti, long-stem broccoli, blistered tomato, and liquorice jus
• Coastal Rump of Lamb — Black-eyed bean salad, Swiss chard, baby carrots, sweet corn, mint pesto, and jus

Digestifs & Spirits

• Remy Martin XO Champagne Cognac — 30ml pour of premium Cognac
• Gontier Vintage 2015 Calvados — 30ml pour of vintage Calvados
• Taylors 20 Year Old Port — 30ml pour of aged tawny port
• Penfolds Grandfather Port — 30ml pour of rare tawny port
• The Dalmore Cigar Single Malt Whisky — 30ml pour of single malt Scotch whisky
• Laphroaig Quarter Cask Whisky — 30ml pour of Islay single malt whisky
• Bruichladdich Port Charlotte 10 Whisky — 30ml pour of Scottish barley whisky

Frequently asked questions

Is The Terraces Restaurant open to the general public?

Yes, The Terraces Restaurant is fully open to the public for breakfast, lunch, dinner, and scheduled high tea sessions.

Do I need to make a booking to dine at The Terraces?

Bookings are strongly recommended to secure your table, particularly for evening dinners and high tea sessions. Reservations submitted online are confirmed by the team via phone.

What time are last food orders taken?

From Wednesday through Sunday, the restaurant remains open until 9:00 pm, with final food orders and seatings taken at 7:30 pm.

When is the High Tea service held?

High Tea takes place on the last Saturday of each month starting at 2:00 pm, often featuring live musical accompaniment such as a live pianist.

Are vegan, vegetarian, or gluten-free options available?

Yes, the kitchen offers vegetarian breakfast and mains, gluten-free pizza bases, vegan cheese options, and can prepare dedicated vegan tiers for High Tea.

Is there a dress code for dining?

The restaurant maintains a smart casual dress code for all dining guests.

Is there a surcharge on public holidays?

Yes, a 15% surcharge applies to dining on public holidays.

Tips

• {"body":"Dinner service runs until 9:00 pm Wednesday through Sunday, but remember that the kitchen takes final orders and seatings at 7:30 pm.","title":"Time your evening for last orders"}
• {"body":"Held on the last Saturday of every month at 2:00 pm, high tea sessions feature live piano music and require reservations.","title":"Book the monthly high tea in advance"}
• {"body":"The menu rotates quarterly and frequently highlights ethical wild venison and pork sourced directly from Marlborough and the West Coast.","title":"Look out for seasonal wild game"}
• {"body":"Guests are invited to adhere to the restaurant's smart casual dress guidelines when visiting.","title":"Dress smart casual for service"}

Good to know

• {"family":"Spacious seating suitable for family gatherings and celebrations.","dietary":"Accommodates vegetarian, vegan, and gluten-free diets with free-range and wild game sourcing.","parking":"Free parking is available on site for guests."}