Discover more like Dark and Milk Chocolate Hazelnut Tart - Hyatt Pantry Restaurant - Wynyard Quarter, Auckland - Coffee & Brunch

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

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.

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.

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.

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

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

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.

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 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.

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.

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

A classic take on a British staple, this tart is jammed packed with a caramel rum banana compote, salted caramel, brown butter chantilly, salted vanilla ganache, and topped with a mascarpone nutmeg cream. 50mm.

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.

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

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.

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

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.