Discover more like Sticky Date and Banana Cake - Hyatt Pantry Restaurant - Wynyard Quarter, Auckland - Coffee & Brunch

Two layers of moist date and banana cake sandwiched and topped with a salted caramel Swiss buttercream, finished off with more salted caramel, medjool dates, chocolate shavings, banana chips and crunchy pearls.

This vegan cake recipe is just as good if not better than your everyday chocolate fudge cake. Topped with a rich water ganache and dark chocolate shavings.

This staple cake is a take on an upside down cake with the bottom jam packed with slow roasted caramel pears. It is then topped with a spiced ginger, cinnamon and nutmeg butter cake, finished off with a drizzle of sticky caramel sauce, brown butter chantilly, and carmelised pecans.

We have something even for those who are gluten free. This cake is packed with oranges and almonds and is finished off with a citrus and white chocolate butter cream.

Take a trip down memory lane with four different color palettes in this nostalgic cake collection, decorated with all the lollies you grew up with

This is your classic chocolate fudge cake but with a twist. The secret is mayonnaise in the mixture, creating the moistest cake around. Sandwiched and topped with a rich dark chocolate ganache and finished with chocolate shavings and pearls.

The Pantry's light brioche dough, fried and filled with a banana curd and vanilla nutmeg custard, and topped with salted caramel.

Chocolate mud cake with dark chocolate ganache and swirls of raspberry gel and salted caramel.

Matcha Green Tea Butter Cake. A take on a classic Victoria sponge - the cake base is a a vanilla Bean butter cake with a good punch of Matcha green tea powder

A classic sweet buttery vanilla cake with a hint of lemon zest. Finished with a white chocolate and raspberry butter cream and freeze dried raspberries.

Start your day right with our in house made granola.

Park Hyatt Auckland's light fluffy scones, mixed and topped with a mixture of cheese and chives and served with honey and whipped salted butter.

This staple cake is ready for any morning or afternoon tea celebration. The moist vanilla, almond, and ricotta cake is topped with vanilla poached seasonal fruits and berries. Lightly glazed for the perfect finish.

Park Hyatt Auckland's light fluffy scones, mixed and topped with a mixture of blue and parmesan cheese and served with honey and whipped salted butter.

A dense white chocolate cake with a good punch of citrus and tang is what you get with this beauty. Sandwiched and topped with white chocolate buttercream with lemon curd, this is a delight for any occasion. Decorated with dehydrated lemon slices, meringue, fresh flowers.

The Pantry's light brioche dough, fried and filled with an espresso curd and egg based vanilla custard. Our take on a traditional Tiramisu.

Park Hyatt Auckland's light fluffy scones, topped with an an oat crumble and served with home made jam and whipped mascarpone cream.

The Pantry's light brioche dough, fried and pumped full with traditional vanilla custard.

A classic take on a British staple - this tart is jammed packed with a layer of banana frangipane and topped with a caramel rum banana compote, salted caramel, brown butter chantilly, salted vanilla ganache and a mascarpone nutmeg cream.

A classic take on a British staple, this tart is jammed packed with a caramel rum banana compote, salted caramel, brown butter chantilly, salted vanilla ganache, and topped with a mascarpone nutmeg cream. 50mm.

The Pantry's light brioche dough, fried and filled with a whipped salted Orelys chocolate ganache and egg based vanilla custard.

The Pantry's light brioche dough, fried and filled with a tangy lemon curd and vanilla custard, topped with a torch meringue.

The Pantry's light brioche dough, fried and filled full of traditional vanilla custard and raspberry gel.