The remaining pieces of the Commercial Bay dining precinct puzzle are near completion with the opening of restaurant and bar Saxon + Parole this Friday.
Located on the second floor in one of the tower's prime waterside positions, Saxon + Parole was one of two big hospitality offerings still in construction when the precinct opened in June (along with Ben Bayly's Ahi which opened on August 31).
The restaurant is the fourth opening from Avroko Hospitality Group at Commercial Bay, joining Ghost Donkey, Liquorette and The Poni Room.
Saxon + Parole is modelled on the downtown New York outpost of the same name with a menu inspired by traditional New York City steakhouses.
The food created by Avroko's executive chef Brad Farmerie and executed by New Zealand chef de cuisine Logan Coath has contemporary touches that celebrate New Zealand ingredients.
"When working for Peter Gordon as a young chef, I fell in love with New Zealand the country, the people and especially the food," says Brad. "Saxon + Parole's Auckland outpost is nostalgic for me in that I have the opportunity to work with these same people and their ingredients again, highlighting them in a different way and merging my life and career in New York with my love and respect for New Zealand."
The drinks also have a New York feel, mirroring the NYC eatery’s cocktail programme, with a DIY Bloody Mary Bar on the weekends for brunch and a DIY martini trolley in The Martini Room.
The dining room and bar have a luxe modern aesthetic with Bauhausian graphic elements and rustic flourishes. The mezzanine space, situated directly above the main bar, seats 48 and is perfect for events, while the private Lorillard Room offers an intimate atmosphere with velvet upholstery, martini service, a record player for guests to use, and a six-metre-high artwork.
Open Monday to Friday for lunch and dinner, and Saturday and Sunday from 10am for brunch and dinner. For reservations visit Saxonandparole.nz/reservations.
