CHEF CHE BARRINGTON
Barrington first fell in love with the light and vibrant flavours of modern Asian food while working at Martin Boetz’s Sydney restaurant, Longrain. It wasn’t long before he was backpacking through Thailand, boarding with families and learning alongside ‘the Mammas’ in their simple kitchens.
In 2011, Che opened MooChowChow, Auckland’s first modern Thai restaurant, celebrated for its innovative take on traditional Thai flavours and techniques. And now, at The Blue Breeze Inn, Che is bringing that same combination of Kiwi innovation and ancient tradition to Chinese food.
Throughout China’s history, the first act of a new emperor was appointing a head chef to his court. Over hundreds of years, this competitive tradition evolved a highly elegant culinary culture with one overriding obsession: extracting the maximum flavour of each ingredient.
Today, China’s culinary legacy delivers a mouth watering repertoire of tastes and techniques to The Blue Breeze’s kitchen, resulting in flavour combinations as diverse as they are delicious. Perch up at our open kitchen bar and watch our Chinese-trained dumpling chefs, their impossibly dextrous hands a blur of folding, flipping, stuffing and pinching. Or drink to your health every time a fireball goes up from one of our flaming woks.
This is a fresh, exciting, invigorated kitchen of talented food lovers, and watching them work is an event in itself.
THE RUM JUNGLE
This is where the lush bounty of Polynesia mingles with the exotic tastes of Asia. Machete-hacked coconuts, thick sticks of grassy sugar cane juiced through our hand-cranked press, vaporised nectars and diamond-bright blocks of ice the size of your fist… once you sample The Rum Jungle’s cocktails, you’ll understand why we go to such lengths to squeeze that island-fresh flavour into the glass.
And if you prefer your drink with less spectacle but just as much taste, enjoy the thirst-quenching cool of our handcrafted beer, or order from our carefully curated selection of wines.
The Blue Breeze Inn encourages its guests to drink and canoe responsibly
Sundays are special at The Blue Breeze Inn. Along with our most popular dishes, we offer all-day dumplings and Peking duck. Expect mouth-wateringly crispy duck that honours the imperial tradition, thanks to our purpose-built Peking duck roasting oven.
Kick back to smooth, island-time grooves and enjoy a delicious, laid-back end to your week, where any time is the right time. Make your Sunday a Coconut Sundae.
Are you a group of eight or more? Let us order for you with our spend-per-head service, starting at $60 per person plus any beverages. We’ll treat your table to a selection of our most popular dishes, taking into account dietary restrictions. Alternatively, your group is always welcome to order off the menu. We’ll check your preference when you arrive. As with regular table service, all our dishes are designed to share and arrive in a rolling manner as soon as they’re ready.
Let us know (on the sly) and we’ll surprise the birthday boy or girl with a complimentary candle in their dessert. If you’d like to bring your own birthday cake, our staff will help you store and serve it as part of our $15 cake serving charge.
Feel like a more discreet dining experience?
Consider our exclusive, elevated dining booth. Secluded behind iron rails and giant glass beads, our booth seats a minimum of eight people, with a comfortable maximum of ten. Booking is essential.
Phone 09 360 0303 or email
At The Blue Breeze Inn, we’re always keeping an eye out for talent. If you come with at least one year of hospitality experience, you have great references – and you want to create exceptional food and service alongside Auckland’s best – we’d like to hear from you.
Send us an email introducing yourself and attach your resumé.
The Blue Breeze Inn
Ponsonby Central, 146 Ponsonby Road,
Auckland 1011,New Zealand
Open 7 days for lunch & dinner,
from 12 noon until late
+64 9 360 0303
Click here for our booking form