Discover more like Oat Crumble Scones - Hyatt Pantry Restaurant - Wynyard Quarter, Auckland - Coffee & Brunch

A mixed box of our famous light and fluffy scones. Two flavours from our Blue Cheese, Mixed Cheese and Chives, or Oat Crumble scones.

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.

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

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

Start your day right with our in house made granola.

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

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

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.

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.

A chocolate tart shell with hazelnut crunch, soft chocolate ganache and topped with a whipped hazelnut milk chocolate ganache. 50mm.

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.

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

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