Discover more like Chocolate Mayo Fudge Cake - Hyatt Pantry Restaurant - Wynyard Quarter, Auckland - Coffee & Brunch

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.

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

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.

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 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 dense white chocolate cake with a good punch of citrus and tang is what you get with this beauty. Sandwiched and topped with white chocolate buttercream with lemon curd, this is a delight for any occasion. Decorated with dehydrated lemon slices, meringue, fresh flowers.

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

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

A rich white chocolate mud cake sandwiched with roasted rhubarb compote and white chocolate ganache with a swirl of raspberry gel, then topped with more white chocolate ganache, raspberry gel and a sprinkle of freeze-dried raspberries and strawberries.

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.

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

Matcha Green Tea Butter Cake. A take on a classic Victoria sponge - the cake base is a a vanilla Bean butter cake with a good punch of Matcha green tea powder

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.

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.

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.

Start your day right with our in house made granola.

This staple cake is a take on an upside down cake with the bottom jam packed with slow roasted caramel pears. It is then topped with a spiced ginger, cinnamon and nutmeg butter cake, finished off with a drizzle of sticky caramel sauce, brown butter chantilly, and carmelised pecans.

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.

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.

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.