Lunch Wednesday-Friday; dinner Monday-Saturday.
We’ve said it many times before, but it’s impossible not to celebrate a restaurant that is so determined, and so inspirationally skilled, at celebrating the past. Tony Astle (above) is the grandfather of Auckland dining and has been running his restaurant in the same premises, with pretty much the same décor and even a few of the same menu items, for fully 40 years. He’s also f0und time to mentor many of the city’s finest chefs, including Simon Wright at The French Café, Michael Meredith at Merediths and TV celeb Simon Gault. Astle cooks old school — classic dishes, especially from France, lots of offal — and he presents them fully plated so there’s no mixing and matching of sides that don’t quite work. Everything else is old school, too, especially the impeccable service and including the lack of eftpos (credit cards get zip-zapped). If you’re sick of wannabe Picassos and want to try a Rembrandt, Antoine’s is the place to go. $$$$$
A favourite dish: Traditional roast duck with Grand Marnier sauce.
Good for vegetarians / Free-range chicken and/or pork / Private room / Good seating outside / Takes large groups / Craft beer selection