About Us

Dirty Laundry has identified a niche in the local dining echelon, a fancy-but-not-too-fancy eatery that the surrounding corporate workers, and passerbyers alike can enjoy.

The modern yet relaxed interior makes this the perfect dining destination for both a relaxed dinner, or a business lunch to impress clients. The menu lends itself to both, progressing from small to large plates with the addition of nibbles and sides. Wash down some crispy chicken with a beverage off the extensive beer and wine list for the perfect after work experience. The interiors carry a high-end American eatery feel, with a large American flag hung on one side, and leather seats and wooden accents throughout.

In a move away from waterfront stereotypes, the menu is not heavily seafood focused, although still represented, with lobster rolls and ceviche, to name a few. The menu includes classics such as Fish Tacos served with a humble yet flavoursome combination of lettuce, avocado, sour cream with a kick of chilli. But it also has some unexpected but welcome surprises, such as chicken noodle soup and lamb tartar served with creamy buffalo cheese, piccalilli and dill.

While Dirty Laundry is every inch a modern eatery, the menu offers exceptional food that isn’t pretentious or over complicated, and it is the addition Central Auckland has been waiting for.

  • Matthew Aitchison, Venue Manager

    Since returning home to NZ in 2006, Matthew has been restaurant manager of The French Café, Masu by Nic Watt and Cassia – all of which have won Metro Magazine Restaurant of The Year. Matthew himself has awards both in restaurant and wine service, and being a certified sommelier, has a strong guiding hand in Dirty Laundry’s beverage offerings.

  • MARK GILLESPIE, HEAD CHEF

    A huge steak fan, Mark Gillespie has been in cooking professionally for more than 16 years. With international experience throughout Australasia the master of meats prides himself on running a tight and efficient kitchen.

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