Modern French · Parnell

An evening, unhurried.

French cooking in butter and in season, seven courses at a time, in an old bank hall on Ashby Lane.

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Wed-Sat: 17:30 - 23:00
Sun: 12:00 - 16:00
Ashby Lane: Parnell, Auckland

Thirty-six seats, one kitchen, and a menu that changes with whatever the growers bring to the back door on a Tuesday.

Margaux Vauclair, chef and owner

Our story

From a bouchon in Lyon to Ashby Lane.

1998
Lyon
Margaux is eleven, peeling shallots in her grandmother's bouchon on Rue Mercière. The rules are simple: butter, patience, and nothing wasted.
2006
Paris
Eight years in Paris kitchens, from commis to sous chef, learning the great sauces and how to run a pass on a Saturday night.
2014
Auckland
A working holiday becomes a life. She cooks her way around the city and falls for Hawke's Bay lamb, Bluff oysters and the long summer light.
2019
Vauclair
The old bank hall on Ashby Lane opens as Vauclair: thirty-six seats, a marble counter at the pass, and the vault turned wine cellar.

The kitchen

Every plate passes her hands.

Nothing leaves the kitchen until Margaux has seen it. Sauces are finished to order, the bread is baked twice a day, and the soufflé waits for no one.

7: courses on the tasting menu
36: seats in the room
400: bottles in the old vault

The menu

The tasting menu

Gougères Comté and cracked black pepper, warm from the oven.
Hapuku crudo Verjus, green apple, sorrel and cold-pressed olive oil.
Scallop Beurre noisette, cauliflower cream and toasted hazelnut.
Agnolotti Wild mushroom, vin jaune and aged Parmesan.
Duck Dry-aged breast, cherry, beetroot and jus gras.
Comté Aged 24 months, with walnut bread and manuka honey.
Chocolate soufflé Baked to order, with Chartreuse ice cream.

Entrées

Bluff oysters 36 Half a dozen, mignonette and lemon.
Steak tartare 32 Hand-cut beef, cured yolk, capers and pommes gaufrettes.
French onion velouté 26 Gruyère crouton and thyme.
Terrine de campagne 28 Pork and pistachio, cornichons and toasted brioche.

Plats

Market fish 54 Beurre blanc, mussels, leek and sea herbs.
Duck à l'orange 62 Dry-aged breast, confit leg, blood orange and endive.
Wagyu bavette 68 Sauce bordelaise, bone marrow and pommes purée.
Mushroom and truffle risotto 48 Carnaroli, aged Parmesan and seasonal truffle.

Fromage et desserts

Chocolate soufflé 24 Baked to order, with Chartreuse ice cream. Allow twenty minutes.
Tarte au citron 22 Burnt Italian meringue and crème fraîche.
Crème brûlée 20 Tahitian vanilla and a sablé Breton.
Three cheeses 28 From the trolley, with quince and walnut bread.

Tell us about allergies and dietary needs when you book. With 48 hours' notice the kitchen will adapt the tasting menu.

Dinner in an old bank hall, by candlelight.

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Choose your evening.

À la carte dinner

Order from the menu at the table.

From the menu2 hr 30 min
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Tasting menu, seven courses

Per guest. Everyone at the table takes the menu.

$1953 hr
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Tasting menu with wine pairing

Per guest. Seven courses, seven glasses.

$3103 hr
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Chef's counter

Per guest. Eight seats at the pass, the tasting menu cooked in front of you.

$2453 hr 30 min
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Private dining

The Vault, for fourteen.

The old bank vault is now a private dining room: one long table, candlelight and a menu written for your evening. For birthdays, milestones and long lunches.

Ask about the Vault

Gallery

From the dining room

Seared scallops, pumpkin and brown butter
Foie gras terrine, pear and fig
Roast duck, cavolo nero and jus
Fig tart, cocoa and icing sugar
The cheese course, with grapes
A red poured by candlelight

Visit

Find us

Address: Ashby Lane
Parnell, Auckland 1052
Hours: Wednesday to Saturday, 17:30 - 23:00Sunday, 12:00 - 16:00
Parking: Street parking on Parnell Road after 6 pm, and a paid car park two minutes' walk away.

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An evening, unhurried.

From a bouchon in Lyon to Ashby Lane.

Lyon

Paris

Auckland

Vauclair