With a new menu of modern European food and drinks on offer, a large open-air courtyard and a split-level space offering multiple options for drinking and dining, there’s something for everybody at Everybody’s.
The new menu is a departure from the eatery's past serving Japanese as Everybody's izakaya, and diners now have the chance to get chef James Pask to select options for groups of eight or more with 'group feeds'.
Just take one look of the grain-fed pork jowl, heirloom carrot, wild fennel & rosemary flowers if you need any more convincing.
Executive chef James Pask has worked in such established as Awaroa Lodge in Able Tasman, Shed 5 on Wellington's Waterfront and Clooney Restaurant. James has spent his time at such places as Club Gascon, a Michelin–starred French restaurant in the heart of London, and at Michelin Bib Gourmand rated restaurant Terre à Terre in Brighton, UK.
Fresh zingy flavours abound in dishes like oysters served in a chardonnay vinegar sorbet, trevally pastrami and Wagyu tartare, and tastebud teasing combinations like the decadent boudin noir and the truffled ricotta dumplings finished with indulgently rich duck egg also appear. Other standouts include the cardamon chicken with heirloom carrot, black olive, pine nut & thyme.
Offering an a la carte menu with the option of larger sharing plates, the menu provides something to suit all groups. Head inside for your choice of bar leaners, armchair seating and tables with bench seats or comfy booths upstairs that can seat groups of up to eight people.
Read the new menu for more information.
Tucked away in the Imperial building in Auckland’s CBD, Everybody’s takes its name from the 100-year old theatre the space once housed with beautifully restored remnants of its former glory still visible.Head inside for your choice of bar leaners, armchair seating and tables with bench seats, or comfy booths upstairs fitted with buzzers for table service.
Open six days, Monday-Friday for lunch and dinner, Saturday from 4.30pm.