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HALLERTAU is one of Auckland’s most special dining experiences. Just 20 minutes from the city, this multi palette gourmet paradise sits amongst greenery and the quaint town of Riverhead. The brewery and restaurant is the brainchild of self admitted ‘beer guru’ Stephen Plowman. In 2005, Plowman and his wife Hayley opened this family run, boutique operation with a desire to share their love of brewing and the basic principle of epicurean lifestyle with customers and friends alike.
This establishment takes traditional notions of beer culture and turns them on their head. This is a stylish enclave that provides a relaxed, casual approach to style and making their guests feel at home. Steve wanted to create a new and vibrant drinking experience. For Steve, this experience should be about going out for a pint or two somewhere pleasant, not excess and some of the other things commonly associated with beer drinking. When Steve and Hayley set out to create Hallertau, it was because they were inspired to provide something that’s genuine and unique. Hallertau is a place where people either are, or can be treated like they’re one of the locals. Hallertau uses food, wine and products sourced from around the area, they’re lucky enough to be sitting on the doorstep of some extraordinary suppliers of world-class ingredients.
The Hallertau concept is a New Zealand first, no other restaurant has its own locally brewed beer running exclusively on tap. Steve is confident with his response to put a cynic’s mind at ease - “We’re making the best beer in the country, why would you want to drink anything else?” Once people get the concept, they’re really glad to be participating in something that’s genuine. Hallertau are one hundred percent about having a focus on genuine, awesome beer, food and service. Hallertau are not a chain restaurant and that’s really the point. They’re about creating choice and providing something special for people. “We do it all ourselves, and we’re proud that we can do it in way that inspires casual warmth and professionalism at the same time.”
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