Discover more like Vanilla Custard Donuts - Hyatt Pantry Restaurant - Wynyard Quarter, Auckland - Coffee & Brunch

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

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

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 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 baked almond frangipane tart with roasted rhubarb compote, raspberry confit, vanilla custard topped with salted vanilla ganache and finished with a raspberry confit and freeze dried raspberries.

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.

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.

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.

A classic take on the kiwi pineapple lump with layers of chocolate sponge, pineapple confit, burnt vanilla ganache, dipped in coconut chocolate dip and topped with salted vanilla ganache.

A creamy and decadent cheesecake with a sweet and salty caramel, baked on a vanilla biscuit crumble base.

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

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

A refreshing baked pear and almond tart jammed packed with fresh, roasted, poached, and confit pears. Topped with salted vanilla mascarpone and whipped ganache.

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

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

Valrhona Orelys baked cheesecake, with notes of muscavodo sugar, spices and fruits. Topped with vanilla mascarpone cream, brown sugar chantilly, and a poached and roasted pear confit.

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.

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.