Recent social media posts
01/06/2026
Magda sundae, Biko ice cream, poached rhubarb, pomegranate and elderflower syrup
To finish, from our menu
Biko is a native Filipino delicacy — a sweet kakanin (rice cake) made from glutinous sticky rice, coconut milk, and brown sugar. We’ve reimagined this classic treat as a dairy-free, gluten-free, and vegan ice cream. Spun to evoke the nostalgia of sorbetes (Filipino street-style ice cream) waiting for the mamang sorbetero (ice cream man), its creamy melt brings back the rich, signature mouthfeel of traditional biko.
This has been on the dessert menu for a while now as we looked to expand the offering to purvey to dairy free, gluten free and vegan guest. The Magda sundae is also the perfect vibrant finish after a hearty meal.
Discover a creative type of Filipino nostalgia, where everything is made…
From Magda with 🫀
28/05/2026
Magda salad, cherry tomatoes, radish, red kiwi fruit, persimmon, coconut green goddess, sweet lime citronette
Something cold, from our menu
Our signature salad with the colours and flavors of Autumn. Always a favorite among vegan and vegetarian diners. The perfect dish to balance out other items with pronounced spice or richness to them.
We’re open all week long including King’s birthday on Monday.
Discover all the vibrant flavours, where everything is made…
From Magda with 🫀
📸
25/05/2026
Bbq wagyu bavette, grilled chicken and duck liver parfait, smoked cherries, blackberry jam, chicken skin, dark brioche
To start, from our menu
A little story from Carlo: Lola Ludy loves to host family gatherings. It is her way of bringing everyone together around the dining table. A true family favourite is her pot roast beef. Like any grandma, she always cooks too much so there are plenty of leftovers to take home.
The next day, Papa (Noel) loves to make leftover sandwiches. He’ll layer yesterday’s pot roast beef with canned liver spread, gherkins, a bit of jam, and toasted bread. All while re —watching Disney’s 1946 animated movie, Song of the South.
This memory inspired this dish. It is designed to be decadent, filling, and rich. We hope it reminds you of the comfort, joy, and warmth of a meal prepared by someone dear to you.
Discover nostalgia and a piece of our past,
where everything is made…
From Magda with 🫀
📸
13/05/2026
ICONIC EATS
Our signature Charcoal steak, (Carlo’s dad’s recipe) has now been voted (by you) two years in a row for this accolade. This dish now shares the prestigious accolade with another signature dish of ours, Pyanggang of lamb ribs.
As we enter our fifth (5th) year, this could not come at a better time. This recognition exemplifies our commitment to consistency while overcoming obstacles, breaking boundaries and exploring the possible creative opportunities to showcase a new wave of Filipino in Aotearoa to the world.
We have a lot of exciting things in the pipeline that will celebrate our love for collaboration and diversity.
Discover all things that with intent,
From Magda with 🫀
📸
12/05/2026
Drift away downstairs to another place in time
To an enchanting moment so sublime
Discover date night,
Discover Bar Magda
🎥
06/05/2026
Smoked and crispy kumara, pickled beetroot, ube kinampay
Something hot, from the menu
We’re entering the “blue zone” with this autumn root vegetable special. A savory, sweet, and spicy blend inspired by the classic Bul-anon delicacy, ube kinampay.
While often known only for sweet preparations, ube is frequently served in savory dishes in the Philippines, where it is indigenous.
Our vegetable dishes are the unsung heroes of our menu. Often dismissed as side dishes, for us, they are the true representation of each season’s bounty.
Discover where everything is made,
From Magda with 🫀
📸
04/05/2026
Chocolate marquise, crispy potato, vanilla soured cream, ‘snackachangi’ ice cream
To finish, from our menu
A signature dessert since day one (1), a refined tribute to that most illicit of childhood pleasures: dunking salty potato crisp into a bowl of chocolate ice cream. It is a decadent manifestation of our culinary creed — a balance of sweet and savoury, delivered with a dash of whimsy because frankly, dessert is far too important to be taken seriously.
2026 marks our fifth (5th) year of gastronomic mischief, so we’ve seen fit to give our signature classics a bit of a “glow-up.” A reflection of our evolution and a cheeky preview of the trajectory ahead.
We’ve been quietly cooking up a storm and all shall be revealed very soon.
Discover delicious, where everything is made…
From Magda with 🫀
📸
27/04/2026
Behind the pass: ube pan de sal, parmesan custard
A sneak peak of our in house bread, pan de sal, a traditional Filipino dinner roll. We make ours with a four day levain that gives our bread nicer structure while keeping its nice fluffy and soft texture.
Flavoured with ube, a root vegetable that is indigenous to the Philippines. While known for its sweet preparations, ube is utilised by Filipinos, particularly the Aetas in a wide variety of ways from savoury to sweet preparations.
Discover more of what goes behind the pass as we share a rare glimpse of the magic that happens in our kitchen before it reaches your table.
From Magda with 🫀
🎥
20/04/2026
Salted roasted peach, tequila, peddlers plum gin, passionfruit chinola
Something sour, from our menu.
Our drinks menu is just as seasonal as our food. This fruity, vibrant concoction balances sweet, salted roasted peach with the complex notes of Peddlers Plum Gin and the bright intensity of Chinola Passionfruit.
With a perfect balance of fruit, acid, and a touch of savory, this is one of our most popular seasonal drinks, best enjoyed alongside our snacks and the new crab rice dish.
Come and have a hoon at this before it’s all gone! Discover where everything delicious is made…
From Magda with 🫀
📸
16/04/2026
We’re preparing something special to celebrate the wonderful women in our lives. Join us for a curated three-course sharing menu designed for a leisurely late lunch or early dinner.
🗓 When: Sunday, May 10th, 2026
⏰ Reservations: 2:00pm — 7:00pm
🥂 Offering: $75pp — 3-course sharing menu + welcome bubbles on arrival
🧑🤝🧑 Table Size: Minimum party of three
Our regular à la carte menu is also available from 5:30pm — 8:00pm.
Show mum where everything delicious is made…
From Magda with 🫀
🖼️
📸
13/04/2026
Cebu Lechon belly, 24 month feijoa vinegar, preserved red onion, corn tortilla, salsa Doña
To start, from our menu
Our take on the Cebuano lechon baboy features free-range pork, brined for two days and stuffed with traditional aromatics. After a 24 hour air drying process, it is slow-roasted to achieve that signature, glass — like crackling.
Re — imagined as a snack without compromising on tradition, this dish showcases the versatility of Filipino cooking through a lens of modern ingenuity.
Come experience this exquisite bussin’ treat, we’re everything is made…
From Magda with 🫀
📸
08/04/2026
Ube pan de sal, Meyer’s aged cheddar and parmesan custard, preserved pimiento
To start, from our menu
If Kiwis have Marmite on toast, Filipinos have this. A staple snack since day one, this has solidified its place as a signature dish.
Recently reimagined, we make our dough with a four-day starter, giving it a nicer soft texture. We then blend our Meyer’s aged cheddar and Parmesan custard with finely chopped preserved pimiento to heighten the flavours of this beloved, indulgent snack.
Rediscover this banger of a dish, where everything is made…
From Magda with 🫀
📸
06/04/2026
Tartare of wild venison, caper, tinu, caramelised coconut yoghurt, peach — mango gel, potato skin cracker
Something cold, from our menu
Our take on a classic tartare combines familiar Filipino flavours with the finest New Zealand ingredients. Accoutrements are always evolving with the season.
Keep an eye out for what we do with this one next… it will be tasty for sure.
See you back downstairs tomorrow, where everything is made…
From Magda with 🫀
📸
02/04/2026
Easter plans? We’re open all week long including for our Sunday and Monday BYO. We recommend that you book.
See you downstairs, where everything is made…
From Magda with 🫀
📸
30/03/2026
Lumpia of crab and scampi, plum sweet chili sauce
To start, from our menu
This is Ashton’s labour of love, a beloved Filipino snack thats a staple at every potluck gathering—and it’s easy to see why! With a crunchy exterior and a juicy, aromatic filling, it’s the perfect start to your dinner.
Our scampi and crab are proudly sourced locally from our mate Ben down in Picton, who is super passionate about what they do!
Pair this bite-sized party staple with our guava sour or charred pineapple cocktail to make a full party in your mouth experience.
We’re open throughout the Easter weekend, so come discover where everything is made…
From Magda with 🫀
📸
26/03/2026
Steamed potato gnocchi, haricot verts, parsley sauce, pickled lemon, green olives, sauce à la King.
Something hot from the menu.
One of our late-summer dishes that carried over into the early autumn menu. It’s coming off as we move deeper into the season, so come and try it if you haven’t yet.
We’ve been cooking up some more special things on the way…
Discover where everything is made.
From Magda with 🫀
📸
25/03/2026
Roasted parsnip, miso cream, radish slaw, last year’s quince vinegar, almonds
Something hot, from our menu.
Discover the flavours of autumn for your next cosy date night or small, intimate group catch-up. We have an array of seasonal dishes that champion the very best each season has to offer.
A little insider info: most of our vegetable dishes are vegan-friendly.
Discover where everything is made…
From Magda with 🫀
📸
23/03/2026
Mango float, vanilla coconut semifreddo, peach–mango salsa, mango au jus, and house-made “graham” honey cinnamon crackers.
To finish, from our menu:
To our Filipino patrons and Instagram lurkers — this one’s for you. A beloved dessert at every special gathering, it’s a treat that resurfaces each festive season and one we can never get enough of.
To our local guests, we invite you to sample this Filipino cult favourite, reimagined to pair beautifully with our fruit-forward libations — the perfect post-dinner indulgence and digestif.
Creative, fun and uniquely us!
Discover where everything is made…
From Magda with 🫀
19/03/2026
Magda salad, heirloomacy tomatoes, honey water peach, radish, red kiwi fruit, coconut green goddess, sweet lime citronette
Something cold, from our menu
Another one of our signature dishes that evolves with the season. But always remain fresh, with a balance of fruity and savoury, a delicious entree or a perfect accompaniment with your mains. This one is a true vegans delight.
Come see us where everything is made…
From Magda with 🫀
📸
17/03/2026
Charcoal steak (200g) of premium game and Lake Ōhau wagyu, soy noisette, fried capers, garlic flakes, scallion
Something hot, from our menu
With almost every restaurant serving steak on their menus, what makes this iconic and different from everyone else?
Simple, it’s a true reflection of Kiwi and Filipino craftsmanship. Championing some of the best meat in the country paired with New Zealand butter and Filipino soy sauce. Uncomplicated yet delivers so much depth in flavour.
Undoubtedly a favorite among our patrons and made it to last year’s top 100 iconic eats list. We’re proud to say it’s been on the menu since opening our doors. A little spruced up to make it more special.
Discover where everything is made…
From Magda with 🫀
📸
10/03/2026
Flor de luna
Strawberry, bourbon, cynar, campari, fino sherry, absinthe
Something stirred, from our menu
Discover all things delicious from our new menu, drinks down to our food offering. Balanced, complex and delectable.
Open from 5:00pm, everyday excepts Tuesdays
From Magda with 🫀
📸
03/03/2026
Barbecue red cabbage, miso cream, pickled daikon, garlic, sauce Kanto
Something hot, from our menu.
An ode to roadside barbecue you often find in the Philippines, substituting with cabbage but still offer the same smokey and hearty goodness that a good barbecue has to offer. The offering downstairs is always moving and changing, before you know it what you saw on socials is gone. Our visual diary is an archive of the past and present, if you see something you like from a recent post then go try it. We’re back open tomorrow from 5:00pm
Discover delicious, where everything is made…
From Magda with 🫀
📸
24/02/2026
Charred pineapple, aged rum, pedro ximénez sherry, juniper berries, grapefruit soda
To start, from our menu
You might have been seeing different photos of our offering around the city. This part of our ongoing campaign to promote our humble venue, with the support of our loyal patrons. Check out this photo on Morrow street by Westfield mall. Or better yet, see and taste it yourself, straight from the source.
We have a lot of new things happening downstairs, changing, updating and galloping our way to the finish line to bring you some of the best treats this town has to offer. We are turning five (5) this year and we couldn’t be more inspired…
Discover delicious, where everything is made…
From Magda with 🫀
📸
Address
25 Cross Street, Auckland Central
Auckland
1010
To get to this bar and grill on Cross Street in Auckland, you can take the train or bus to the Britomart Transport Centre. From there, it's a short walk down Queen Street and then turn right onto Cross Street.
Alternatively, if you're driving, there are several parking options nearby including Wilson Parking on Kitchener Street and Victoria Street Car Park. From there, walk towards Queen Street and turn left onto Cross Street.
Opening Hours
| Monday |
5pm - 9pm |
| Wednesday |
5pm - 10:30pm |
| Thursday |
5pm - 11pm |
| Friday |
5pm - 12am |
| Saturday |
5pm - 12am |
| Sunday |
5pm - 9pm |
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What people say
Bar Magda, located on Cross Street in Auckland, is a must-visit bar and grill for those looking to indulge in unique and delicious cuisine. With a Filipino twist on Aotearoa's seasonal produce, Bar Magda offers a dining experience like no other.
Their Ube puto soufflé with coconut cream sherry anglaise and aged Waikato is an airy delight that will leave your taste buds wanting more. This dish is only available for dinner guests, so be sure to pre-order when making your reservation as availability is limited.
For a refreshing start to your meal, try their Strawberry Unico Zelo rose vermouth with absinthe and Andre Clouet NV champagne. This light and fruity aperitif is the perfect way to prepare your palate for the delicious dishes to come.
One of their standout dishes is the spicy potato gnocchi with oyster mushroom, scallion, scrambled egg hollandaise, and sauce Mee goreng. This dish puts a unique spin on the classic kiwi cupboard essential and is a staple in the south-western part of the Philippines.
Bar Magda also has exciting updates happening downstairs, including being officially open every Sunday for dinner and drinks starting from Mother's Day. Their Mother's Day special menu includes a shared two-course feast that includes a glass of André Clouet Cham.
Overall, Bar Magda offers an unforgettable dining experience with its unique fusion of Filipino flavors and Aotearoa's seasonal produce. Don't miss out on this gem located on Cross Street in Auckland.
