Dining at Antoine's

Born in Christchurch, trained in Wellington, based in Auckland and world famous in New Zealand, chef and owner of Antoine’s, Tony Astle has wined and dined the rich and famous with superb food since 1972 when he and wife Beth opened the doors of Antoine’s Restaurant in Parnell Auckland.

And after four decades, Antoine’s Restaurant remains one of the finest dining experiences in Auckland, if not New Zealand.

Tony Astle has also trained some of the nation’s most prestigious chefs and can lay claim to three generations of patrons.

Owner of Antoine's Restaurant

"Antoine's has been in business for over 40 years. In this time we have been privileged to entertain some important and amazing guests. Our menu evolves with time but still caters for our vast collection of original guests, hence the nostalgia menu.
It is a great experience cooking for my customers."

Signature Dishes

Yellow beetroot and black garlic with beet fettuccine and a miso broth.

Carpaccio of beef and steak tartare with a kumara and wasabi jelly.

Chocolate trio with fresh fruit and fudge soil.

Mango and passion fruit tart with fresh fruit and teardrop meringues.

Seafood quartet with sea figs and salmon caviar.

Onion tart on a salad of tomato and mozzarella with a citrus and balsamic dressing.

Marinated schnapper fillet with smoked avocado cream and tomato chilli relish.

Yellow beetroot and black garlic with beet fettuccine and a miso broth.

Carpaccio of beef and steak tartare with a kumara and wasabi jelly.

Chocolate trio with fresh fruit and fudge soil.

Mango and passion fruit tart with fresh fruit and teardrop meringues.

Seafood quartet with sea figs and salmon caviar.

Onion tart on a salad of tomato and mozzarella with a citrus and balsamic dressing.

Marinated schnapper fillet with smoked avocado cream and tomato chilli relish.

Yellow beetroot and black garlic with beet fettuccine and a miso broth.