021 954 132
Directions

Looking to Book? We only accept a limited amount of bookings Monday to Thursday for groups of 8 to 10 max. Less of you? Rock on up and we'll find you a table.

majority of tables available for walk-ins

There's an energy and passion about Depot. Not overly precious or pretentious — just fast, fun and fresh.

Most of the cooking is over charcoal or hard wood so there's a real succulence to the flavours. Order a selection of small plates and pass them round.

There's an energy and passion about Depot. Not overly precious or pretentious — just fast, fun and fresh.

Most of the cooking is over charcoal or hard wood so there's a real succulence to the flavours. Order a selection of small plates and pass them round.

There's an energy and passion about Depot. Not overly precious or pretentious — just fast, fun and fresh.

Most of the cooking is over charcoal or hard wood so there's a real succulence to the flavours. Order a selection of small plates and pass them round.

About Depot

The perfect place to drop in and refuel. It’s chef Al Brown’s place and reflects perfectly his attitude towards food: in season, beautifully cooked, to be enjoyed with friends.

Order a selection of small plates and pass them round. Try the freshly shucked oysters. Then there’s the wine list – small, but perfectly formed, with many of Al’s top picks. Park yourself up.

Download the menu

Our Menu

* Subject to availability

/ The Raw Bar

OYSTERS

*Bluff (flat) creamy, sweet, mildly briny, steely finish - Foveaux Strait
7
*Te Matuku (Pacific) sweet, super briny, creamy finish - Waiheke
5.50
*Te Kouma (Pacific) sweet, super briny, creamy finish – Coromandel
5.50
*Orongo Bay (Pacific) plump and creamy - Russell
5.50

CLAMS

*Tuatua – sweet with a briny finish – Marlborough
4

SASHIMI

*Trevally w/ soy syrup, wasabi peas, kewpie mayo & micro basil
23

/ Charcuterie

Depot’s wild rabbit rillette, pig's head croquettes, 'Waikanae' wild pork salami, pintxo chorizo, 'Cazador' game & walnut salami & pork coppa. Served w/ cherry relish, 'Olaf's' fig & fennel crostini & egg mayo.

Small
30
Large
40

/ Small Share

Snapper sliders w/ pickled lemon mayo & watercress
21.50
Grilled ‘Deckle’ brisket w/ pickled carrot, crème fraiche & peanuts
26
Fergus’ bone marrow – wood roasted w/ parsley & shallot salad
25
Falafel w/ tomato kasundi, castle point feta labneh & sunflower seeds
18

/ Bigger Share

Skirt steak w/ tobacco onions, iceberg wedge & habanero mustard
34.50
Wood-roasted kahawai, garam masala crispy potatoes, & ginger coconut sauce
37
Lamb saddle chops w/ raita & chow-chow
36
Tangaroa’s treasures w/ mussels, clams, crayfish bisque, chorizo oil crumb & seaweed butter
38
Crisp ‘Freedom Farms’ pork hock w/ apple & horseradish salsa verde
39

/ On the side

Potato skins w/ pecorino, truffle oil & porcini salt
13.50
Cumin tempura cauliflower w/ roasted red capsicum rouille & preserved lemon
12
Heirloom tomatoes w/ saffron rouille, kalamata olives & croutons
14
Iceberg wedge w/ ranch dressing
12

/

  • Getting a table

    We take online bookings from Monday to Thursday for large groups (8 to 10 max ) via the link below and we also have the majority of our tables available for walk-ins. Celebrating? Sorry you can't bring in your own cakes but fear not, we can stick a candle in most things, so give us a heads up!