What are the opening hours?

Monday 5pm - 9pm Wednesday 5pm - 10:30pm Thursday 5pm - 11pm Friday 5pm - 12am Saturday 5pm - 12am Sunday 5pm - 9pm

Bar Magda, 25 Cross Street, Auckland Central, Auckland (2026)

03/06/2026

Discover impeccable flavours, priceless moments, exclusively for you

Discover Bar Magda 🫀

🎥

01/06/2026

Magda sundae, Biko ice cream, poached rhubarb, pomegranate and elderflower syrup

To finish, from our menu

Biko is a native Filipino delicacy — a sweet kakanin (rice cake) made from glutinous sticky rice, coconut milk, and brown sugar. We’ve reimagined this classic treat as a dairy-free, gluten-free, and vegan ice cream. Spun to evoke the nostalgia of sorbetes (Filipino street-style ice cream) waiting for the mamang sorbetero (ice cream man), its creamy melt brings back the rich, signature mouthfeel of traditional biko.

This has been on the dessert menu for a while now as we looked to expand the offering to purvey to dairy free, gluten free and vegan guest. The Magda sundae is also the perfect vibrant finish after a hearty meal.

Discover a creative type of Filipino nostalgia, where everything is made…

From Magda with 🫀

28/05/2026

Magda salad, cherry tomatoes, radish, red kiwi fruit, persimmon, coconut green goddess, sweet lime citronette

Something cold, from our menu

Our signature salad with the colours and flavors of Autumn. Always a favorite among vegan and vegetarian diners. The perfect dish to balance out other items with pronounced spice or richness to them.

We’re open all week long including King’s birthday on Monday.

Discover all the vibrant flavours, where everything is made…

From Magda with 🫀

📸

25/05/2026

Bbq wagyu bavette, grilled chicken and duck liver parfait, smoked cherries, blackberry jam, chicken skin, dark brioche

To start, from our menu

A little story from Carlo: Lola Ludy loves to host family gatherings. It is her way of bringing everyone together around the dining table. A true family favourite is her pot roast beef. Like any grandma, she always cooks too much so there are plenty of leftovers to take home.

The next day, Papa (Noel) loves to make leftover sandwiches. He’ll layer yesterday’s pot roast beef with canned liver spread, gherkins, a bit of jam, and toasted bread. All while re —watching Disney’s 1946 animated movie, Song of the South.

This memory inspired this dish. It is designed to be decadent, filling, and rich. We hope it reminds you of the comfort, joy, and warmth of a meal prepared by someone dear to you.

Discover nostalgia and a piece of our past,
where everything is made…

From Magda with 🫀

📸

13/05/2026

ICONIC EATS

Our signature Charcoal steak, (Carlo’s dad’s recipe) has now been voted (by you) two years in a row for this accolade. This dish now shares the prestigious accolade with another signature dish of ours, Pyanggang of lamb ribs.

As we enter our fifth (5th) year, this could not come at a better time. This recognition exemplifies our commitment to consistency while overcoming obstacles, breaking boundaries and exploring the possible creative opportunities to showcase a new wave of Filipino in Aotearoa to the world.

We have a lot of exciting things in the pipeline that will celebrate our love for collaboration and diversity.

Discover all things that with intent,
From Magda with 🫀

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12/05/2026

Drift away downstairs to another place in time
To an enchanting moment so sublime

Discover date night,
Discover Bar Magda

🎥

06/05/2026

Smoked and crispy kumara, pickled beetroot, ube kinampay

Something hot, from the menu

We’re entering the “blue zone” with this autumn root vegetable special. A savory, sweet, and spicy blend inspired by the classic Bul-anon delicacy, ube kinampay.

While often known only for sweet preparations, ube is frequently served in savory dishes in the Philippines, where it is indigenous.

Our vegetable dishes are the unsung heroes of our menu. Often dismissed as side dishes, for us, they are the true representation of each season’s bounty.

Discover where everything is made,
From Magda with 🫀

📸

04/05/2026

Chocolate marquise, crispy potato, vanilla soured cream, ‘snackachangi’ ice cream

To finish, from our menu

A signature dessert since day one (1), a refined tribute to that most illicit of childhood pleasures: dunking salty potato crisp into a bowl of chocolate ice cream. It is a decadent manifestation of our culinary creed — a balance of sweet and savoury, delivered with a dash of whimsy because frankly, dessert is far too important to be taken seriously.

2026 marks our fifth (5th) year of gastronomic mischief, so we’ve seen fit to give our signature classics a bit of a “glow-up.” A reflection of our evolution and a cheeky preview of the trajectory ahead.

We’ve been quietly cooking up a storm and all shall be revealed very soon.

Discover delicious, where everything is made…
From Magda with 🫀

📸

27/04/2026

Behind the pass: ube pan de sal, parmesan custard

A sneak peak of our in house bread, pan de sal, a traditional Filipino dinner roll. We make ours with a four day levain that gives our bread nicer structure while keeping its nice fluffy and soft texture.

Flavoured with ube, a root vegetable that is indigenous to the Philippines. While known for its sweet preparations, ube is utilised by Filipinos, particularly the Aetas in a wide variety of ways from savoury to sweet preparations.

Discover more of what goes behind the pass as we share a rare glimpse of the magic that happens in our kitchen before it reaches your table.

From Magda with 🫀

🎥

20/04/2026

Salted roasted peach, tequila, peddlers plum gin, passionfruit chinola

Something sour, from our menu.

Our drinks menu is just as seasonal as our food. This fruity, vibrant concoction balances sweet, salted roasted peach with the complex notes of Peddlers Plum Gin and the bright intensity of Chinola Passionfruit.

With a perfect balance of fruit, acid, and a touch of savory, this is one of our most popular seasonal drinks, best enjoyed alongside our snacks and the new crab rice dish.

Come and have a hoon at this before it’s all gone! Discover where everything delicious is made…

From Magda with 🫀

📸

16/04/2026

We’re preparing something special to celebrate the wonderful women in our lives. Join us for a curated three-course sharing menu designed for a leisurely late lunch or early dinner.

🗓 When: Sunday, May 10th, 2026
⏰ Reservations: 2:00pm — 7:00pm
🥂 Offering: $75pp — 3-course sharing menu + welcome bubbles on arrival
🧑‍🤝‍🧑 Table Size: Minimum party of three

Our regular à la carte menu is also available from 5:30pm — 8:00pm.

Show mum where everything delicious is made…

From Magda with 🫀

🖼️
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13/04/2026

Cebu Lechon belly, 24 month feijoa vinegar, preserved red onion, corn tortilla, salsa Doña

To start, from our menu

Our take on the Cebuano lechon baboy features free-range pork, brined for two days and stuffed with traditional aromatics. After a 24 hour air drying process, it is slow-roasted to achieve that signature, glass — like crackling.

Re — imagined as a snack without compromising on tradition, this dish showcases the versatility of Filipino cooking through a lens of modern ingenuity.

Come experience this exquisite bussin’ treat, we’re everything is made…

From Magda with 🫀

📸

08/04/2026

Ube pan de sal, Meyer’s aged cheddar and parmesan custard, preserved pimiento

To start, from our menu

If Kiwis have Marmite on toast, Filipinos have this. A staple snack since day one, this has solidified its place as a signature dish.

Recently reimagined, we make our dough with a four-day starter, giving it a nicer soft texture. We then blend our Meyer’s aged cheddar and Parmesan custard with finely chopped preserved pimiento to heighten the flavours of this beloved, indulgent snack.

Rediscover this banger of a dish, where everything is made…

From Magda with 🫀

📸

06/04/2026

Tartare of wild venison, caper, tinu, caramelised coconut yoghurt, peach — mango gel, potato skin cracker

Something cold, from our menu

Our take on a classic tartare combines familiar Filipino flavours with the finest New Zealand ingredients. Accoutrements are always evolving with the season.

Keep an eye out for what we do with this one next… it will be tasty for sure.

See you back downstairs tomorrow, where everything is made…

From Magda with 🫀

📸

02/04/2026

Easter plans? We’re open all week long including for our Sunday and Monday BYO. We recommend that you book.

See you downstairs, where everything is made…

From Magda with 🫀

📸

30/03/2026

Lumpia of crab and scampi, plum sweet chili sauce

To start, from our menu

This is Ashton’s labour of love, a beloved Filipino snack thats a staple at every potluck gathering—and it’s easy to see why! With a crunchy exterior and a juicy, aromatic filling, it’s the perfect start to your dinner.

Our scampi and crab are proudly sourced locally from our mate Ben down in Picton, who is super passionate about what they do!

Pair this bite-sized party staple with our guava sour or charred pineapple cocktail to make a full party in your mouth experience.

We’re open throughout the Easter weekend, so come discover where everything is made…

From Magda with 🫀

📸

26/03/2026

Steamed potato gnocchi, haricot verts, parsley sauce, pickled lemon, green olives, sauce à la King.

Something hot from the menu.

One of our late-summer dishes that carried over into the early autumn menu. It’s coming off as we move deeper into the season, so come and try it if you haven’t yet.

We’ve been cooking up some more special things on the way…

Discover where everything is made.

From Magda with 🫀

📸

25/03/2026

Roasted parsnip, miso cream, radish slaw, last year’s quince vinegar, almonds

Something hot, from our menu.

Discover the flavours of autumn for your next cosy date night or small, intimate group catch-up. We have an array of seasonal dishes that champion the very best each season has to offer.

A little insider info: most of our vegetable dishes are vegan-friendly.

Discover where everything is made…

From Magda with 🫀

📸

23/03/2026

Mango float, vanilla coconut semifreddo, peach–mango salsa, mango au jus, and house-made “graham” honey cinnamon crackers.

To finish, from our menu:

To our Filipino patrons and Instagram lurkers — this one’s for you. A beloved dessert at every special gathering, it’s a treat that resurfaces each festive season and one we can never get enough of.

To our local guests, we invite you to sample this Filipino cult favourite, reimagined to pair beautifully with our fruit-forward libations — the perfect post-dinner indulgence and digestif.

Creative, fun and uniquely us!
Discover where everything is made…

From Magda with 🫀

19/03/2026

Magda salad, heirloomacy tomatoes, honey water peach, radish, red kiwi fruit, coconut green goddess, sweet lime citronette

Something cold, from our menu

Another one of our signature dishes that evolves with the season. But always remain fresh, with a balance of fruity and savoury, a delicious entree or a perfect accompaniment with your mains. This one is a true vegans delight.

Come see us where everything is made…

From Magda with 🫀

📸

17/03/2026

Charcoal steak (200g) of premium game and Lake Ōhau wagyu, soy noisette, fried capers, garlic flakes, scallion

Something hot, from our menu

With almost every restaurant serving steak on their menus, what makes this iconic and different from everyone else?

Simple, it’s a true reflection of Kiwi and Filipino craftsmanship. Championing some of the best meat in the country paired with New Zealand butter and Filipino soy sauce. Uncomplicated yet delivers so much depth in flavour.

Undoubtedly a favorite among our patrons and made it to last year’s top 100 iconic eats list. We’re proud to say it’s been on the menu since opening our doors. A little spruced up to make it more special.

Discover where everything is made…
From Magda with 🫀

📸

10/03/2026

Flor de luna
Strawberry, bourbon, cynar, campari, fino sherry, absinthe

Something stirred, from our menu

Discover all things delicious from our new menu, drinks down to our food offering. Balanced, complex and delectable.

Open from 5:00pm, everyday excepts Tuesdays

From Magda with 🫀

📸

03/03/2026

Barbecue red cabbage, miso cream, pickled daikon, garlic, sauce Kanto

Something hot, from our menu.

An ode to roadside barbecue you often find in the Philippines, substituting with cabbage but still offer the same smokey and hearty goodness that a good barbecue has to offer. The offering downstairs is always moving and changing, before you know it what you saw on socials is gone. Our visual diary is an archive of the past and present, if you see something you like from a recent post then go try it. We’re back open tomorrow from 5:00pm

Discover delicious, where everything is made…

From Magda with 🫀

📸

Bar Magda