Exceeding expectations since 2011

It's about living

The captivating cocktail bar and restaurant situated on the waters edge.

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Our Story

About us

Established in 2011, the Conservatory was the first "living bar" to be built in the world - the bar is a living wall of plants. Situated in Auckland city centre and directly on the waterfront, we are incredibly proud to be an individually owned and operated, free trade bar and restaurant, with the same owners from day one.

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Our selection


All of our food is made fresh daily on site, with the highest quality produce, all free range and predominantly locally sourced. Being on a working wharf we can truly say that our seafood is fresh off the boat.

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Our Choice


Our ever evolving drinks list is testament to what a free trade venue can offer. Unlike the vast majority of venues in New Zealand, who all have to stock the same products because of their agreements with big breweries, our drinks list is 100% based on quality and is chosen by our passionate team.

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Weekly Specials

Enjoy our tasty tunes to get you in the mood, Conservatory style. This weeks flavours are:

Watch this space for our latest events

Clients reviews


Special selection

From Our Menu


Free-range Cajun chicken, caramelized onions, roasted capsicum and coriander, topped with sour cream.

The Conservatory

A selection of high-quality cured meats. Pepperoni, chorizo, prosciutto and BBQ sauce.

Fish Burger

Pan seared fish fillet with sriracha aioli slaw, lettuce, tomato and citrus mango salsa.


Free farmed pulled pork, lettuce, tomato and sriracha dressed slaw.

Crispy Calamari (DF)

Smoked paprika and lemon spiced crispy calamari with petite salad dressed in house vinaigrette, served on Japanese mayo.

Catch of the Day (GF) (DF)

On sautéed baby carrot, radishes and kale, finished with kaffir lime, lemongrass and coconut-mango emulsion. Served with microgreens au lemon and Waiheke olive oil.

Vegan goodness (VG) (V)

Soy and sesame marinated tofu sautéed with broccolini and confit garlic. Served with raw kumara and orange slaw, vegetables julienne in cilantro dressing with greens, topped with toasted nuts blitz.

Rosemary Fries (GF/DF)

In rosemary salt served with tomato ketchup.

Chocolate fondant

Molten chocolate cake with vanilla ice cream, freeze-dried raspberries and classic kiwi hokey pokey crumble

Cheese platter

Chef's selection of artisan cheeses served with grapes, pear and fig chutney, quince paste, walnuts, crackers and selection of artisan breads.