Advieh
Where? Advieh (Auckland CBD, Auckland, New Zealand) Map Menu
When? Friday February 28, 2025
Who? My parents
Food Style? Middle Eastern
The vibe of downtown Auckland has changed quite a bit over the years. These days, it feels like mid Queen St, around Aotea Square, has been abandoned in favour of the waterfront. There used to be so much more busyness and liveliness around the Imax Theatre, but with Britomart being the transit hub of the city, and the opening of Commercial Bay, that area has become far more popular and trendy. One of the restaurants that has opened up is Advieh, specialising in elevated Middle Eastern cuisine. Advieh takes its name from a Persian spice blend, and it's connected to the Intercontinental and Commercial Bay. One of my good friends, whose palate I have come to rely on again and again, and she has never failed me, has recommended this, so I'm eager to check it out with my parents. We're seated near the entrance, but it’s incredibly noisy and unfortunately there’s no other seats available away from the three large tables of middle aged white people. Despite all this, I can hear the expediter at the pass yelling orders to the kitchen, and somehow I find that fascinating.
We've ordered a wide selection of food, and for some reason I haven't learned that my parents don't actually eat that much these days. My friend kept raving about the duck, so we order it first so it has time to be prepared. Our appetizers arrive quickly soon after we place an order for those. The mains will take quite a bit longer so it’s good we’ve got some food now.
Appetiser #1
Chicken liver baklava: filo, pistachio, pickled gooseberry, Manuka honey
That honey comes through beautifully. I love this fusion of Persian flavours with local, Kiwi ingredients. Manuka honey has such a distinct flavour to it. It’s rich and decadent with the filo and pistachio adding some great textural elements.
Appetiser #2
Crispy kataifi: scampi and crayfish, tarragon mayo
It’s delicious, that seafood is so smooth and it cuts like butter. The crispiness of the coating is a nice contrast. Dad has found a large shell in his portion however.
Appetiser #3
Line caught kingfish: Lebanese cucumber, dill oil, mint, buttermilk
It’s fresh and piquant with the yogurt helping to cool it back down. Fantastic balance but I wish the acidity was stronger. Dad is a little surprised at how small the portion is, but I'm really not concerned because I know there's a lot of food still to come.
It’s been over 30 minutes after we finished our appetizers but that has been a productive time to plan my parents' trip to Canada later in the year. The waitress asks if we want the duck carved next to the table and I say “yeah?” because I don’t really know any better. I'm excited for some tableside action though, but as a result of this request, the chef is a bit under pressure from the three large tables next to us so the head maître’d informs me that the wait will be a further 20 minutes. In exchange, she will provide some snacks so we don’t get too hungry. I agree to the wait, I don’t really mind and I think this will be an interesting experience.
Surprise Appetiser #4
Cheese and Pide
Well I can’t complain because it’s free but I don’t need to. It’s delicious. Rich and creamy and some definitely salty notes with the freshness of the tomato helping to balance it out. The bread is aromatic with spices and has a lovely soft but dense texture perfect for going with the cheese. I love the crunch from the cashews.
Finally, the chef arrives bearing a delicious-smelling duck breast on a chopping block. We are so ready.
Mains #1
Whole dry aged duck: aromatic leg tagine, honey glazed witloof, barberries, black lime
It’s worth the wait. It looks so impressive and the taste is phenomenal. It’s got a range of flavours from the sweetness of the honey and bitterness of the berries to the salty and umami of the jus. The manuka honey comes through nicely again and adds that Kiwi flair to this Middle Eastern dish. The duck is from Mercer, a mere 40 mins south of Auckland, so it's as good as local.
The tagine is made with the other parts: two drumsticks and two wings. The meat falls off the bone. It’s slightly spiced and incredibly rich, the pomegranates helping to cut through that nicely. I love the colour contrasts with the pistachio and pomegranate.
Mains #2
Fried cauliflower: hawaij, curry leaf, walnut, lemon
Crispy curry leaves are such a delight, it’s such a common feature in Malaysian cooking. The cauliflower is so soft and appetising without being too overpowering and it compliments the duck perfectly.
We’re stuffed. We have a few slices of the duck breast and tagine to take home. But what an experience. Such an interesting set of flavours and phenomenal presentation. Thanks for the recommendation, Amy!
Posted by Jeremy at 6:51pm on Thursday October 23, 2025 :: 0 comments :: 