Discover more like Dark Chocolate Cheesecake - Hyatt Pantry Restaurant - Wynyard Quarter, Auckland - Coffee & Brunch

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

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

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

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.

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 decadent house made chocolate sable tart with baked almond chocolate frangipane, hazelnut crunch, and soft chocolate ganache. Topped with a whipped hazelnut milk chocolate ganache.

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

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

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

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.

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.

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 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 filled with an espresso curd and egg based vanilla custard. Our take on a traditional Tiramisu.

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.

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

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.

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.

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.