Platform 2

By GRAHAM REID for canvas

Although it lacks a butcher's and a fish shop, Kingsland is typical of the villages that circle central Auckland: a cafe, dairy, another cafe, a picture framer, a couple more cafes, Chinese and Thai restaurants, a new cafe ...

You get my drift. Kingsland is functional, but mostly recreational, and comes into its own on the weekends at brunchtime. We've tried most places and, to be honest, have been disappointed by the most visibly popular.

Our preference is Platform 2, under new owners and renovated from when it was Earth and Fire. With the couches gone and the old wooden floor revealed, the large room has an airy ambience but still manages to be warm.

The welcome has always been so, and off the menu we've enjoyed the familiar (eggs benedict) and the unusual (sugar roasted duck leg). It's open for dinners too, which explains the interesting wine list available if you brunch and think, "Why not?"

They also do an excellent chai, so recently after a couple of those and some consideration of the winter menu we did the "Why not?" My partner brought an appetite so chose their platform breakfast of bruschetta, roast tomatoes, field mushrooms, bacon, sausage, poached egg and hash brown ($14.50, I got the tasty pork and fennel sausage) and I had excellent garlic prawns and salad ($19) off the light meals menu.

Chef Aaron Forsythe offers a diverse, rewarding menu: tapas, a bagel selection, light meals which include mussels, pasta, Lebanese-style chicken or vegetarian wraps, that excellent duck, and oak-smoked salmon. We've felt spoiled for choice, and been treated like valued customers every time.

Owner/waiter Dean Johnson knows his wines, so if you're in a "Why not?" mood, ask for a tip, he's spot on.

We've been often enough to recommend you try it. Why not?

Parking: Main road or small side streets

Ambience: Informal, friendly

Service: Professional, informed, welcoming

Open: Saturdays 9am-11pm, Sundays 9am-4pm, Tuesday-Saturdays dinners from 6pm

* Read more about what's happening in the world of food, wine, party places and entertainment in canvas magazine, part of your Weekend Herald print edition.