Discover more like Mini Banoffee Tarts - Hyatt Pantry Restaurant - Wynyard Quarter, Auckland - Coffee & Brunch

Grab a mixed box of chefs choice mini tarts. With two flavours per box, choose from Mini Lemon Meringue Tart, Mini Chocolate Tart, Mini Banoffee Pie Tart, and Mini Chocolate Pecan Tart.

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

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

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

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.

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.

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.

A classic take on the Australian Lamington with layers of vanilla almond sponge, raspberry confit, a light milk chocolate mousse then dipped in coconut chocolate and topped with coconut whipped ganache and raspberry crisps.

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

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.

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.

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.