Regatta relaunches in Takapuna with ’60s coastal glamour, a wood-fired menu and private cabanas
Takapuna beachfront venue Regatta reopens today following a complete renovation.
Inspired by the golden era of 1960s and ’70s, Regatta’s revamped menu is built around wood-fired cooking, seafood and seriously good drinks.
Designed by Studio Tatami, the interiors draw on the holiday lounges of the era and Takapuna’s history as a seaside escape. High-gloss mahogany trims meet marble counters, and speckled blue bar tiles are paired with blue and red velvet booths, and florals by Greenpoint Florist.
Made for special occasions and sunset drinks alike, Regatta is just as ideal for a dozen oysters and a glass of Veuve Clicquot at the bar as it is for a leisurely afternoon spent in one of the five private cabanas with rounds of the restaurant’s hero cocktail, the daiquiri.
Sam Egerton, CEO of Star Group which owns Regatta, says the restaurant’s setting has always been special and this revamp highlights that.
“We wanted Regatta to bring back that feeling of a long, glamorous lunch. Great food and drink and being properly looked after, while keeping the easy, relaxed feeling people love about being by the beach,” says Egerton.
“Whether you’re celebrating something or just dropping in for an afternoon seaside tipple, it should feel like a little escape, somewhere to settle in and let us take care of you.”
The 240-capacity venue is split into three areas for different occasions, from leaners in the bar area to lounge seating and lower tables for dining.
On the outside terrace, four private eight-seater cabanas have their own speakers, heating and curtains. Guests can book a drinks package online and make an afternoon of it.
Wood-fired cooking leads the menu, which centres on seafood, skewers and share plates.
Oysters come natural, beer-battered or wood-fired with delicious toppings like smoked kahawai nduja and grilled lemon. Smaller plates include whipped smoked roe, sorrel and sourdough rye wafers, and a tiger prawn club sandwich with crayfish bisque mascarpone and bacon crackling.
There are mini skewers such as wagyu with horseradish and mustard seed verde, and smoked mozzarella with guindilla peppers and macadamia tahini.
Larger plates from the woodfire include chicken with yuzu and tarragon butter, and pork belly with Braeburn apple & chilli glaze and charred fennel.
Market fish is paired with charred carrot escabeche, preserved lemon crème and wakame, while a wagyu beef burger and fish ‘n’ chips keep the classics covered.
Behind the bar, the daiquiri takes centre stage as Regatta’s signature cocktail. Shaken with Bacardí Carta Blanca, diners can choose to have them served classic or as one of their seasonal variations. Snack-sized “snaiquiris” and a tasting flight add a playful touch.
Plenty of non-alcoholic options are on offer with Heineken® 0.0 on tap and every cocktail able to be made alcohol-free.
Developed by independent Auckland wine store By The Bottle, the wine list brings together New Zealand producers and renowned international drops, from Cloudy Bay Pelorus and Kumeu River Chardonnay to Albert Bichot Chablis.
And Vishal Vasan, aka DJ Vee, from Friends & Whānau has curated the music programme – as well as a select line-up of DJ appearances to perfectly enhance the mood.
Regatta’s return continues Star Group’s investment in Takapuna, following the opening of Goldie’s Bar & Yard on Hurstmere Road earlier this year and a refurbishment of Rosie’s Red Hot Cantina, two doors up The Strand, in 2024.
“We want people who know Regatta to walk in and discover something completely different, and people visiting for the first time to find another reason to come to Takapuna for the day,” says Egerton.
“The best afternoons are worth lingering over, and we’ve created just the place to do it in style.”
Regatta opens to the public today.
Regatta
The Strand, Takapuna, Auckland