A new wine and cocktail bar, Estelle’s, has opened on the first floor of Auckland’s Grand Millennium Hotel, offering a menu and atmosphere inspired by the Mediterranean.
The venue, designed by Paul Izzard, features a dark, moody interior with rich timber tones and deep red accents. The concept combines casual Spanish-style dining with a focus on cocktails, wine, and social dining.
Behind the menu are Executive Chef James Kenny and Head Chef Aaron Hyett, who have created a selection of Spanish-influenced raciones (small plates) designed for sharing. Dishes include Iberian jamón, anchovies on toast, pan con tomate, and asparagus with manchego and jamón, while desserts feature Crème Catalana, Malaga raisin ice cream, and Leche Frite.
On the drinks front, Estelle’s serves Estrella Damm on tap, house sangria, and a cocktail list that reinterprets classic Mediterranean flavours. Options include the Dirty Negroni (gin infused with Manuka-smoked olives), the Paradise (dark rum, Tio Pepe, yuzu, and coconut), and a classic Espresso Martini on tap. An extensive wine list ranges from Spanish Cava and Champagne to New Zealand labels such as Cloudy Bay and Prophet’s Rock.
A mocktail menu caters to non-drinkers with creations like Coconut Lychee Mojito and Summer to Autumn, made with raspberry tea, watermelon syrup, and ginger ale.
Kenny says Estelle’s aims to recreate the energy and spontaneity of a Spanish tapas bar. “We wanted to create a space where guests can watch their food being prepared with the same care and flair you’d find in Barcelona or San Sebastián,” he says.
Estelle’s is open seven days a week from 12pm until late at 71 Mayoral Drive, inside the Grand Millennium Auckland.