Legendary Auckland Fine-Dining Restaurant Jervois Steakhouse Has Been Given a Sleek Revamp

Your favourite steakhouse just got even hotter, as Auckland staple Jervois Steakhouse reveals its "subtle-but-chic" makeover. Everything has had a bit of a tweak, from the menu to the fit-out.

The premium steakhouse has refreshed its space in Ponsonby while staying true to building it has called home for more than 20 years. This is done through the inclusion of warm colours, James Russ lightning and luxury leather seating adorned in the bespoke colour, 'Jervois Molasses'.

Matteo Mannoni, general manager of Jervois Steakhouse, says the refurbishment has been a carefully considered process that honours the spirit of the heritage building.

"We don't follow trends at Jervois Steakhouse, our offering has always been timeless fine dining, and that is reflected in our decor refresh," Mannoni said.

"When you are serving the country's best beef, lamb and produce, simplicity is the ultimate sophistication. But the new interior still feels beautifully crafted and thoughtful. It's about investing in the enjoyment and longevity of the space."

And what will you be eating as you recline in these plush leather seats, taking in the heritage building in all its glory? The addition of brand-new, mouth-watering dishes is bound to tempt even the most committed regulars from their usual order.

The new entrees include a chicken liver parfait, burrata with roasted cashew romesco, and a grilled crayfish with lemon butter.

And for the main course, could we interest you in crispy, pan-fried market fish, or perhaps some fluffy handmade gnocchi?

Meat-lovers now also have the option to design their own surf'n'turf experience, by topping their steak of choice with half a grilled crayfish and possibly creating the most luxurious combination of food money can buy. And Jervois Steakhouse's most loyal customers may even spot an old favourite on the revamped menu.

"We've brought back the beloved meat board, giving guests the chance to see the different cuts of beef side-by-side, so they know exactly what they're choosing from the menu," Gavin Doyle, Foley Hospitality's executive group chef said.

To see the makeover for yourself, head over to the Jervois Steakhouse website. Bookings are strongly encouraged, especially if you want to secure a spot by the roaring fire.