Thirty One

About Thirty One

Thirty One sits at 31 Ponsonby Road in Grey Lynn, bringing a restaurant, tapas bar and drinks destination together under one roof. The kitchen works to a Taste of Asia Pacific brief - Fijian, Indian and Asian fusion flavours layered into an eclectic menu that pairs contemporary technique with traditional recipes, built on locally sourced, high-quality ingredients by a team of expert chefs.

The dining room is sleek and modern, with tasteful lighting and stylish furnishings that suit everything from intimate dinners and celebrations to business meetings. Service is a point of pride: staff are attentive and knowledgeable, and guests regularly name the passionate owner in their reviews, along with the whisky and rum tastings he hosts. The bar is a destination in its own right - a deep list of Fijian beers and rums (Bati, Bounty, Ratu, Vula Viti), Indian single malts from Amrut, Indri and Paul John, signature cocktails like the Fijian Long Island Iced Tea and Tamarind Martini, plus mocktails and playful shots.

Tripadvisor has recognised Thirty One as a Travellers' Choice restaurant in both 2024 and 2025. Lunch runs Friday to Sunday from 12pm to 3pm, dinner is served nightly from 4pm and stays late on Friday and Saturday, with a bottomless brunch on weekends, a Bula Hour happy hour menu and takeaway available online.

Thirty One, Grey Lynn: Fiji-India-Asian Fusion Dining and a Fiji-Proud Rum Bar on Ponsonby Road

At number 31 on Ponsonby Road, in the Auckland neighbourhood where Grey Lynn meets Arch Hill, Thirty One operates as three things at once: a restaurant, a tapas bar and a serious drinking room. The kitchen's brief is written on the wall - a Taste of Asia Pacific - with Fijian, Indian and wider Asian flavours sharing the table, backed by a bar list that runs from Marlborough sauvignon blanc and Indian single malt to small-batch Fijian rum. The team talks up locally sourced, high-quality ingredients and contemporary-meets-traditional cooking, and the room backs it up: sleek, modern decor, tasteful lighting and an atmosphere that suits an intimate dinner as easily as a birthday or a business meeting.

Service is a running theme in guest feedback. Reviewers describe attentive, knowledgeable staff and an owner happy to walk you through both the food and the drinks list - spice levels included.

Made for the Middle of the Table

Thirty One cooks to share. The brunch menu says it plainly - food made to share, five plates at a time - with dishes that hop between Delhi and the Pacific: channa chaat dressed with kachumber, yoghurt, mint and tamarind chutney; chicken biryani served with raita; mussel moilee, mussels simmered in coconut sauce; onion bhaji in a crisp pea-flour batter; tandoori chicken nibbles with mint sauce; and a Korean-inspired spicy chicken for heat-seekers. Loaded fries under butter sauce and mozzarella cover the indulgent end.

Dietary needs are flagged clearly on the menu - gluten-free, dairy-free, nut-free and vegetarian - and guests report the kitchen tunes spice so a dish lands neither too hot nor too bland, with everything made to order.

A Bar With a Fijian Accent

The back bar is where Thirty One becomes genuinely distinctive. How many city bars pour this much Fiji? Fiji Bitter, Fiji Gold and Vonu among the beers; Bati rum in dark, spiced and white; Bounty rums up to a 12-year; Ratu and a 16-year Ratu Lautoka; Vula Viti rum, vodka and coffee liqueur; Regal London and Turtle gins; even Loaloa coffee liqueur. India is equally represented - Amrut, Indri and Paul John single malts, Rampur double cask, Jaisalmer and Jodhpur gins, Old Monk rum.

From that shelf come the signature cocktails: a Fijian Long Island Iced Tea built on Bounty rum; the Indian Old Fashion and Indian Whisky Sour stirred with single malt; the Tamarind Martini with tajin; The Modern Aryan, dark rum with jaggery, curry leaves and tamarind; and the Coconut Daiquiiri pairing Ratu spiced rum with lime, falernum and coconut. There is a full mocktail list, playful shots (including a dare-me mezcal with worm) and a Surprise Me Bartender option for anyone who would rather name their spirit and flavour profile and let the bar improvise. Groups mention whisky and rum tastings led by the passionate proprietor.

The Bottomless Brunch Ritual

Friday to Sunday from midday, brunch takes over. It is an R21 event: choose five share plates, then keep the drinks flowing from a dedicated list of Aperol spritzes, mimosas, Tipsy Feijoas, tap beer and mocktails - changing as often as you like, served one at a time. Sessions start between 12pm and 1.30pm, run a maximum of 90 minutes and finish by 3pm, and the whole table participates together. A non-alcoholic bottomless option runs at the same price. Book ahead, and note the policy: a fee applies to no-shows and changes made within six days.

Why People Keep Coming Back

Tripadvisor named Thirty One a Travellers' Choice restaurant in both 2024 and 2025, and the five-star reviews read with one voice - beautiful food, incredible hosts, great cocktail knowledge. Lunch runs Friday to Sunday, 12pm to 3pm. Dinner is served nightly from 4pm, until 10.30pm Sunday to Thursday and until late on Friday and Saturday. Add a Bula Hour happy hour menu, an online takeaway channel for nights in, and reservations by phone, email or the website booking form, and the practicalities are as easy as the concept is fun. For Pacific-meets-Indian flavours in Grey Lynn, with a bar built to match, Thirty One earns its reputation.

Signature items

• Bottomless Brunch
• Coconut Daiquiiri
• The Modern Aryan
• Mussel Moilee
• Indian Old Fashion
• Surprise Me Bartender

Menu

Gin

• Bombay Sapphire — Gin.
• Hendricks — Gin.
• Jaisalmer — Indian craft gin.
• Jodhpur Spicy — Spiced Indian gin.
• Malfy Blood Orange — Blood orange gin.
• Ophir — Gin.
• Regal London — Fijian gin.
• Roku — Japanese gin.
• Roku Sakura Bloom Edition — Japanese gin, sakura edition.
• Scapegrace Black — Gin.
• Turtle Gin — Fijian gin, 43%.

Rum

• Amrut Old Port — Indian rum.
• Bati Rum Liqueur 2yr — Fijian rum liqueur, 25%.
• Bati Rum — Fijian rum in dark, spiced and white.
• Bounty 58% — Fijian rum, 58%.
• Bounty Dark 12yr — 12-year dark Fijian rum, 58%.
• Bounty Spiced — Fijian spiced rum.
• Bounty White — Fijian white rum.
• Fiji Coconut — Fijian coconut rum, 25%.
• Old Monk Premium — Indian rum.
• Ratu — Fijian rum.
• Ratu Lautoka 16yr — 16-year Fijian rum.
• Vula Viti — Fijian rum, 40%.
• Vula Viti Coffee — Fijian coffee rum, 40%.

Shots

• Brain Hemorrhage — Peach schnapps, Baileys and grenadine.
• Chilled Butterscotch — Kahlua, Malibu, butterscotch, milk and cream.
• Cream Split — Baileys and Drambuie.
• Firelight — Absinthe and lime.
• Jagerbomb — Jagermeister dropped into Red Bull.
• Honey Scotch — Scotch, honey and cream.
• Snickers — Baileys, Kahlua and Frangelico.
• Spicy Fireball Shooter — Fireball, white rum and tabasco.
• Monte Alban Mezcal with Worm — The menu's dare-to-try shot.

Vodka

• Absolut — Vodka.
• Belvedere — Vodka.
• Grey Goose — Vodka.
• Haku — Japanese vodka.
• Kama Chilli — Fijian chilli vodka, 40%.
• Smirnoff — Vodka.
• Vula Viti — Fijian vodka, 40%.

Cocktails

• Aperol Spritz — Aperol, prosecco and club soda.
• Berry Love — White rum, strawberry and lime.
• Blue Lagoon — Vodka, blue curacao and lime.
• Buzzy Lemonade — Gin, lemon and lemonade.
• Mango Mint — Vodka, mango, lime and mint.
• Mango Margarita — Tequila, Cointreau, lime, agave and mango.
• Margarita — Tequila, Cointreau, lime and agave.
• Moscow Mule — Vodka, lime and ginger beer.
• Negroni — Gin, vermouth and Campari.
• Stormy Iced Tea — Bourbon, peach tea and lime.
• Whisky Sour — Whisky, lemon and bitters.

Mocktails

• Appy-Bit — Apple, lime and soda.
• Blue Lagoon — Blue curacao, lime and lemonade.
• Coco-Berry — Cranberry, coconut, lime and mixers.
• Mango Mint — Mango, lime, mint and mixers.
• Passion & Mango Mule — Passionfruit, lime, mango and mixers.
• Stormy Iced Tea — Peach tea, lime and strawberry.
• Tipsy Feijoa — Feijoa, lime and mixers.
• Virgin Mojito — Lime, fresh mint and agave.

Beer & Cider

• Kingfisher Premium Lager — Indian lager on tap, 5%.
• Tuatara Hazy Pale Ale — Hazy pale ale on tap, 5.5%.
• Fiji Bitter — Fijian lager, 4.6%.
• Fiji Gold — Fijian lager, 4.4%.
• Heineken — Dutch lager, 5%.
• Heineken 0% — Alcohol-free Dutch lager.
• Kingfisher Strong — Indian strong lager, 7.2%.
• Monteith's Golden Light — Light NZ lager.
• Sol — Mexican lager, 4.2%.
• Vonu Ultra Low Carb — Fijian low-carb lager, 4.2%.
• Monteith's Phoenix IPA — NZ IPA, 5.0%.
• Moa Dry Hopped Pilsner — NZ pilsner, 4.8%.
• Orchard Thieves Apple Cider — Apple cider, 4.5%.

Wine & Sparkling

• House Wine — Prosecco, red, rose or white by the glass.
• GH Mumm — Champagne, 750ml bottle.
• Giotti Prosecco — Italian sparkling, 750ml bottle.
• Veuve Du Vernay Brut — French sparkling, 200ml.
• Veuve Du Vernay Rose — French sparkling rose, 200ml.
• The Grayling Wines Chardonnay — East Coast chardonnay.
• Giesen Riesling — Australian riesling.
• Squealing Pig Sauvignon Blanc — Marlborough sauvignon blanc.
• The Grayling Wines Sauvignon Blanc — Marlborough sauvignon blanc.
• Squealing Pig Pinot Gris — Marlborough pinot gris.
• The Grayling Wines Pinot Gris — East Coast pinot gris.
• Squealing Pig Rose — Marlborough rose.
• Squealing Pig Pinot Noir — Marlborough pinot noir.
• The Grayling Wines Pinot Noir — Waipara pinot noir.
• Wolf Blass Red Label Shiraz — Shiraz.
• Wyndham Bin 555 Shiraz — South Australian shiraz.
• Wynns Coonawarra Cabernet Shiraz Merlot — Coonawarra red blend.

Indian Single Malts

• Amrut — Indian single malt.
• Amrut Bagheera — Indian single malt.
• Amrut Fusion — Indian single malt.
• Amrut Peated — Peated Indian single malt.
• Amrut Raj Igala — Indian single malt.
• Indri Trini — Indian single malt.
• Indri Cask Strength — Indian single malt at cask strength.
• Paul John Edited — Single malt from Goa.
• Paul John Nirvana — Single malt from Goa.
• Paul John Brilliance — Single malt from Goa.
• Rampur Double Cask — Double-cask Indian single malt.

Signature Cocktails

• Coconut Daiquiiri — Ratu spiced rum, lime, falernum and coconut.
• Cardi Negroni — Gin, vermouth, Campari and spices.
• Chocolate Martini — Baileys, vodka and chocolate.
• Deepika Hot Sweet & Spicy — Tequila, chilli, mango, lime jaggery and spices.
• Fijian Long Island Iced Tea — Gin, Bounty rum, tequila, triple sec, vodka and a splash of cola.
• Indian Old Fashion — Indian single malt whisky with bitters.
• Indian Whisky Sour — Indian single malt whisky, bitters and lemon.
• Mango Lassi Colada — Ratu spiced rum, mango lassi, coconut cream and pineapple.
• Passion Mojito — Bati rum, lime and fresh mint.
• Pina Colada Mojito — Ratu rum, coconut cream, pineapple juice, lime and fresh mint.
• Passion and Mango Mule — Vodka, passionfruit, mango and lime.
• Spicy Gin & Tonic — Gin, lime, red pepper, chilli and ginger beer.
• Sunny Leonie Martini Sour — Vodka, vanilla, lime and passionfruit liqueur.
• Tamarind Martini — Tamarind, vodka, tajin and lime.
• The Modern Aryan — Dark rum, orange liqueur, jaggery, curry leaves and tamarind.
• Surprise Me Bartender — Name your favourite spirit and flavour profile and let the bar create.

Soft Drinks & Lassi

• Fiji Water & Sparkling — Bottled still or sparkling water.
• Fruit Juice — Apple, cranberry, orange or pineapple.
• Soft Drinks — Coke, Coke no sugar, Fanta or lemonade.
• Specialty Soda — Ginger ale, ginger beer, soda or tonic.
• House Made Lemon Lime Bitters — LLB made in house.
• Mango Lassi — Classic mango yoghurt drink.

Bottomless Brunch Drinks

• Aperol Spritz — Aperol, prosecco and club soda.
• Mimosa — Orange juice topped with prosecco.
• Tipsy Feijoa — Vodka, feijoa, lime and soda.
• Tap Beer — Kingfisher or Tuatara Hazy Pale Ale.
• Blue Lagoon Mocktail — Blue curacao, lime and lemonade.
• Soft Drinks — Coke, Coke Zero and lemonade.

Whisky, Bourbon & Blends

• Glenfiddich 12yr — 12-year single malt.
• Glenmorangie 18yr — 18-year single malt.
• Hibiki Harmony — Japanese whisky.
• The Balvenie — Single malt.
• The Glenlivet 12yr — 12-year single malt.
• The Glenlivet Founders Reserve — Single malt.
• The Macallan 12yr Double Cask — Double-cask single malt.
• Jack Daniels — Bourbon.
• Jim Beam — Bourbon.
• Makers Mark — Bourbon.
• Woodford Reserve — Bourbon.
• Canadian Club — Blended whisky.
• Chivas Regal — Blended scotch.
• Chivas Regal 18yr Gold — 18-year blended scotch.
• Johnnie Walker Red — Blended scotch.
• Johnnie Walker Black — Blended scotch.
• Johnnie Walker Gold — Blended scotch.
• Johnnie Walker Blue Label — Blended scotch.
• Regal Whisky (Fiji) — Fijian blended whisky.

Brandy, Aperitifs & Digestifs

• De Valcourt Brandy — Brandy.
• St Remy Brandy VSOP — VSOP brandy.
• Aperol — Aperitif.
• Campari — Aperitif.
• Pimm's No 1 — Liqueur.
• Jagermeister — Digestif.
• Loaloa Coffee Liqueur — Fijian coffee liqueur.

Bottomless Brunch Share Plates

• Channa Chaat — Chickpeas with kachumber, yoghurt, mint and tamarind chutney (GF, NF, V).
• Chicken Biryani — Chicken with biryani rice, spices, herbs and raita (GF, NF).
• Loaded Fries — Fries with butter sauce and mozzarella cheese (GF, NF, V).
• Mussel Moilee — Mussels in a coconut sauce with herbs and spices (DF, GF, NF).
• Onion Bhaji — Onion in pea flour with herbs and spices (DF, GF, NF, V).
• Tandoori Nibbles — Chicken nibbles with herbs, spices and mint sauce (GF, NF).
• K-Spicy Chicken — Chicken nibbles in a house Korean-inspired spicy sauce (DF, GF, NF).

Frequently asked questions

Where is Thirty One and how do I book a table?

Thirty One is at 31 Ponsonby Road, Grey Lynn, Auckland. Book via the website's reservation form, email [email protected] or call 09 218 5164.

What are the opening hours?

Lunch runs Friday to Sunday, 12pm-3pm. Dinner runs Sunday to Thursday, 4pm-10.30pm, and from 4pm until late on Friday and Saturday. Note Sunday has a break between lunch and dinner services.

What kind of food does Thirty One serve?

An Asia Pacific fusion of Fijian, Indian and Asian flavours, served in a contemporary tapas, share-plate style alongside an extensive drinks menu.

How does the bottomless brunch work?

It's an R21 event: choose five share plates, then enjoy bottomless drinks from the brunch list, changing drinks as often as you like. Sessions start between 12pm and 1.30pm, run a maximum of 90 minutes and finish by 3pm. Everyone at the table participates, and a fee applies for no-shows or changes within six days.

Is there a non-alcoholic bottomless option?

Yes - a non-alcoholic bottomless option is available at the same price, with mocktails like the Blue Lagoon and Virgin Mojito on the wider drinks list.

What makes the bar list special?

It's unusually strong on Fiji - Fiji Bitter, Vonu, and rums from Bati, Bounty, Ratu and Vula Viti - plus Indian single malts from Amrut, Indri and Paul John, signature cocktails, shots and mocktails. The team also hosts whisky and rum tastings.

Is there a happy hour or takeaway option?

Yes - Bula Hour is Thirty One's happy hour menu, and takeaway is available through their online ordering site.

Tips

• {"body":"Sessions start between 12pm and 1.30pm with 90-minute sittings, wrapping by 3pm. Time runs from your reservation, not arrival - so turn up before you're booked.","title":"Book brunch early"}
• {"body":"Order a Fiji Bitter or Vonu and a pour from Bati, Bounty, Ratu or Vula Viti - a Fijian bar list that's genuinely rare in Auckland.","title":"Go full Fiji"}
• {"body":"Guests repeatedly highlight whisky and rum tastings hosted by the knowledgeable owner - worth mentioning when you book.","title":"Ask about tastings"}
• {"body":"Lunch (Fri-Sun) is 12pm-3pm and dinner starts at 4pm, so early-weekend afternoons have a gap; Friday and Saturday dinners run late.","title":"Plan around the split"}
• {"body":"Order the Surprise Me Bartender: name your favourite spirit and flavour profile - sweet, sour, spicy - and let the team build around it.","title":"Let the bar decide"}

Good to know

• {"dietary":"Menu flags gluten-free, dairy-free, nut-free and vegetarian dishes; non-alcoholic bottomless brunch option available."}