1 Solent Street,
Mechanics Bay,
Auckland Central
Auckland,


(09) 309 9514

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4 out of 5 stars

Running late for our booking at Mikano I swing the car neatly into one of the car parks adjacent Mikano Restaurant and Bar just as I get a text message from my partner’s teenage sister.

It reads something like ‘bet u 10 bucks ur at mikano. Lucky u, i luv that plce’. I’m not sure where she was and how she saw us, but I’m boosted by her recommendation because like most teenagers these days she’s a top class consumer and knows a lot about style.

Rudely, I’m still texting a reply as we enter the restaurant and apologise to the host for being a few minutes late. Our table is ready, but we’re offered time to sit at the bar and enjoy a drink before taking up our harbour-view seats in the sunken restaurant area.

It’s not until I put my mobile away that I really take in Mikano and its surroundings. Perched on Auckland’s waterfront a stone’s throw from the Auckland docks, Mikano is dripping with style. It was recently refurbished by world renowned designer Tom Skyring to showcase polished wooden floors, glass chandeliers, stark white tables and a New York inspired bar area. There’s the step-down and mezzanine dining area.

If you are lucky enough – and we were – you will get harbour views and overlook the launching and landing pads for Westpac’s rescue helicopters and the water police boats. If you’re a little unlucky you will have a better view into the dock container parks with semi-trailer trucks sporadically coming and going.

Head chef of more than 10 years, John Flack, has been creating quality and delicious food – from fresh seafood and fine meats using local produce – to compliment the setting as well as the excellent list of local and international wines.

A friendly and helpful waiter gives us a few more minutes to decide after informing us of the specials available. We decide to test the kitchen’s versatility in cooking fish and meat because often at a restaurant known for its seafood, the other options don’t match up and vice versa. So it’s one snapper with potato, bean and spring onion salad and sweet corn puree ($36.50) and one medium sirloin steak with garlic butter, potato rosti and watercress salad ($36.50) and a side of cauliflower with toasted almonds and parmesan ($8).

In between our orders being taken and the food arriving another young couple arrive and are placed between us and the kitchen. They soon ask for another table as the clatter of pans soon becomes too much. The staff happily relocate the pair.

That’s the beauty of Mikano. It’s big enough to cater for large and small groups and move them if necessary, but it still feels intimate enough for two to share a private moment or two.

Having finished our meals and taste testing each other’s we can’t fault either dish. The fish and red meat were equally as good and very satisfying, and it should be because Mikano isn’t cheap.

We’re just about to leave when suddenly the helicopter below us whirs into action and a pilot and crew member jump on board. Everyone’s attention is drawn outside, and with camera-phones at the ready we watch the Westpac chopper take off into the sunset for its latest mission.

It’s an exciting way to finish a stunning meal.