Phil’s Kitchen

Booked at Phil’s for our Wedding anniversary after trawling through various reviews looking for something special but not too pretentious — and we found it.
Kingsland can be a bit tricky for parking but we managed to find a spot on the road despite a cricket game on at Eden park. On arrival we were offered a table outside on the balcony and were lead through the dining room and past the kitchen to a lovely balcony area protected from the wind and above a garden bursting with potential ingredients.
We shared a ham and heirloom tomato starter which was a perfect accompaniment to a few drinks off the small but unique drinks range and then we were into our mains which confirmed for me that I’d made a good choice for a special occasion. We decided early on that we had to order dessert too and despite being satisfied with how much we’d already eaten, we both managed to finish our desserts.
Over the evening we spoke to 2 different groups seated near us which to me reflected the relaxed environment of the restaurant and, as we finished up, we chatted to Phil who was keen to see how our evening had gone and to chat about the restaurant, adding a nice personal touch to a special evening.

Phil’s Kitchen is great, something different, both ambitious and delicious, and the staff are friendly and chatty. Phil Clark, who worked under Michael Meredith and his front of staff partner (that has worked in a Michelin restaurant in Paris) now backs him in his new restaurant in little old NZ. Phil is happy to come out of the kitchen and chat to you after your meal which is a nice touch.
While the setting says neighbourhood bistro with the quaint vege/​herb garden out the back, the food is fine, modern and French.
I ordered the scallops which came with crunchy kale, cauliflower purée and an amazing snow made of duck crackling (which I had to actually enquire about as I had no idea what it was). Apparently it is a mistake that Phil once made that ended up being a creative non-​mistake he now serves.
My duck served with potato dauphinois, baby beets, leek and raspberries with a dulce purée and sauce was absolutely to die for.
My Lemon Meringue was unfortunately deconstructed and I am so over crumbs on a plate, I really dreamt of a lovely wedge. When will the fad finally be over?! However the flavour was good.
I certainly ordered the correct Entrée and Main and I will be back. Considering the menu changes regularly and has already in 2 weeks since I went, I will be trying the menu regularly. Awesome work Phil, what a great edition to Kingsland.

Booked to dine here on the 23^rd June for my wifes birthday dinner upon the recommendation of a foodie friend, have read the reviews about phil and his talented team. We were looking forward to our dining experience,
arrived a couple of minutes late to be greeted by Marine, she was delightful.
They have a great small selection of wines by the glass or bottle and a few beers to choose from.
the menu is a refreshing change from the main stream establishments a choice of 3 entrees, 5 mains and 3 desserts.
I wanted to try everything but settled for the smoked beef, which was mouth watering tender and had a lovely smoke flavour, my wife had the pork belly and our guest had the gurnard. Both their choices were fresh and cooked to perfection, my wife said the salad was great, simple and tasty.
We were told that this is the last week of the doughnuts so had to try those and a good choice, they seemed to be a favourite of a lot of the diners tonight.
Overall the atmosphere of this urban dinning room is a must go to place and I would recommend that you do it some as it is going to get harder to get into as the loyal dinners keep coming back… Great work guys

We had a beautiful meal at Phil’s Kitchen. But more than just great food, this little bistro offers «the whole package». The staff are knowledgable and friendly.
We visited Phil’s Kitchen 5 days after eating at The French Café. In our opinions, the food was more memorable (for the right reasons!) and the service 100% superior.
It’s more than a great local. This is one of Auckland’s finest.

I’m really impressed with this newly opened bistro in Kingsland. Classically trained and returning home with his lovely French partner, this is Phil’s chance to shine. And he does, with well executed plates of seasonal and exciting food. He’s having fun in the kitchen and his technical ability shows with lots of unusual flavours and cooking processes. I had the crispy pork belly starter, the silkiest confit of salmon for a main, a side of dauphinoise potatoes and oh the shame… we ordered all three desserts! Don’t judge — how are you supposed to choose between salted caramel doughnuts, the lemon, white chocolate meringue with raspberry or the mandarin & liquorice? All were delicious and yes, people may have stared but chef gave us the thumbs up!

A new jewel in the crown of Kingsland. Phil Clark has returned from a grueling few years in UK kitchens to open one of the finest new bistros in Auckland. The menu changes daily and offers diners a chance to enjoy the breadth of the talented chef’s repertoire. Every dish from the succulent duck and beetroot starter with powdered duck skin and the silky potato velouté with egg, the crispy skinned but not too dry smoked beef, melt in the mouth salmon to the range of desserts such as lemon meringue, white chocolate and tangerine and salted caramel doughnuts is a pleasure to both the eye and the mouth. The well balanced flavours, textured and just enough originality of the meals makes this the kind of place to which you will want to return. Well done Phil. We’re honored to dine with you and pleased that you have come home. Ka Kite Ano!