Discover more like Espresso Curd Donut - Hyatt Pantry Restaurant - Wynyard Quarter, Auckland - Coffee & Brunch

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

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 with a whipped salted Orelys chocolate ganache and egg based vanilla custard.

A house made chocolate sable tart with baked chocolate almond cream and filled with an espresso curd. Salted caramel, soft chocolate ganache, and finished with a brown butter chantilly.

A tangy citrus curd with citrus salted vanilla ganache, topped with torched meringue and finished with lemon chips and edible flowers.

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.

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

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.

Enjoy this hand made sable tart, with a baked almond frangipane, topped with a tangy citrus curd, lemon confit, citrus salted vanilla ganache, with torched meringue and finished with lemon chips and edible flowers.

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.

Citrus ricotta baked cheesecake with a vanilla biscuit base, topped with a vanilla white chocolate cream, lemon curd and lemon chips.

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

Valrhona 70% dark chocolate cheesecake with a chocolate biscuit base topped with salted espresso whipped gancahe, milk chocolate cream, and candied hazelnuts.

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

Comprising of two white chocolate and sour cream butter cakes, sandwiched together with a coconut mascarpone cream, with swirls of yuzu bergamot curd and a tangy poached citrus fruit compote. Topped with lemon fizz and crispy lemon chips.

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

A mixed box of our two favourites: our classic take on the Australian Lamington and the famous kiwi pineapple lump.

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.

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.

A rich sticky date and banana cake with a vanilla and caramel butter cream and a good dollop of salted caramel. Best enjoyed with a cup of tea or coffee.

A sweet vanilla sabl filled with layers of vanilla pastry cream, almond frangipane and raspberry confit. The top of the tart is piped with a velvet salted vanilla whipped ganache and topped with fresh summer berries.

A creamy and decadent cheesecake with chunks of triple chocolate cookies through it. Baked on a chocolate biscuit crumble base.