Hyatt Pantry 59 views ♡

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

Start your day right with our in house made granola.

For those wanting a nut free or vegan granola, look no further. This golden, crunchy and chewy recipe is packed with oats, brown rice flakes, buckwheat flakes, coconut, dried fruit and seeds. Mixed and baked with spices, apple sauce, brown malt syrup, olive oil and more. Please keep in cool dry place. Granola will keep &hellip

A creamy and decadent cheesecake with a sweet and salty caramel, baked on a vanilla biscuit crumble base.

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

Valrhona Orelys baked cheesecake, with notes of muscavodo sugar, spices and fruits. Topped with vanilla mascarpone cream, brown sugar chantilly, and a poached and roasted pear confit.

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

Citrus ricotta baked cheesecake with a vanilla biscuit base, topped with a vanilla white chocolate cream, lemon curd and lemon chips.

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.

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

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.

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.

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.

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 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.

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 mixed box of our two favourites: our classic take on the Australian Lamington and the famous kiwi pineapple lump.

Park Hyatt Auckland's light fluffy scones, topped with an an oat crumble and served with home made jam and whipped mascarpone 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.

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 mixed box of our famous light and fluffy scones. Two flavours from our Blue Cheese, Mixed Cheese and Chives, or Oat Crumble scones.

The Pantry's light brioche dough, fried and pumped full with traditional vanilla custard.

The Pantry's light brioche dough, fried and filled full of traditional vanilla custard and raspberry gel.