On a recent night at SO/Auckland, my husband and I decided to try Ghost Street for dinner – and it turned out to be one of the highlights of our stay. Hidden down a set of stairs in the basement, Auckland’s Ghost Street is one of those rare finds that feels equal parts secret hideaway and vibrant dining destination. With its rough concrete walls, exposed brick, timber beams and dimly lit interior, the setting is moody, stylish, and just a little mysterious.
An Open Kitchen and Attentive Service
From almost any table you can glimpse the open kitchen – woks flaring, flames licking upwards, chefs moving with precision. It’s a performance as much as it is a workspace, giving the restaurant a pulse that hums through the dining room.
Equally impressive is the service. On our visit, the wait staff were attentive without being intrusive, quick to share recommendations, and happy to guide us through a menu that moves confidently between the familiar and the unexpected. While the dishes are designed for sharing, we opted for a main each and added a few shared plates – the best of both worlds.
A Menu That Travels China’s Spice Roads
Ghost Street’s menu draws inspiration from the spice-rich regions of central China, particularly Sichuan and Xi’an. The à la carte selection is expansive, spanning snacks and starters, noodles and rice, seafood, meat, vegetables, and a handful of clever desserts.
We began with the crispy fried eggplant with sticky soy, ginger and chilli glaze – golden, crunchy, and deeply flavourful. The sizzling Xinjiang lamb ribs were a triumph, rich with cumin and spice, while the Hunan snapper fillets with salted chillies, black beans, ginger and coriander delivered a riot of heat and aroma.
Next time, the Mātangi brisket with tangerine peel and the fresh Asian slaw will be top of our list. And yes, we’ll be ordering the fried eggplant again.
Vegetarians and vegans are beautifully catered for too – think tofu and vegetable sang choi bao, spinach and tofu dumplings, or black peppercorn tofu with “three soys” sauce.
Drinks Beyond the Ordinary
The drinks list mirrors the food in its inventiveness. Think Sichuan Negroni, Lychee Martini, or Doin’ De’Lord’s Work – a heady mix of sloe berry gin, Armagnac, lemongrass and five spice. There’s also a well-curated range of wines, bubbles, and beers, ensuring something for every palate.
Save Room for Dessert
Despite being more than satisfied, we couldn’t resist dessert – and were glad we didn’t. The mango and ginger crème brûlée with salted caramel ice cream struck the perfect balance of creamy, spiced and sweet, while the white chocolate mousse with raspberry, almond crumble, matcha and sweet potato was silky, indulgent, and beautifully creative. Sharing meant we didn’t miss out, and both proved worthy finales to an already impressive meal.
Final Thoughts
Dining at Ghost Street is more than just dinner – it’s an experience, and one I highly recommend. The ambience is moody yet inviting, the service warm and attentive, and the menu bold in flavour and generous in spirit. Whether you’re diving into hand-pulled noodles, sizzling lamb ribs, or something sweet to finish, you’ll leave both satisfied and impressed.
It’s not hard to see why this basement restaurant has quickly earned a reputation as one of Auckland’s must-visit dining spots. If you haven’t yet been, consider this your nudge: book a table, bring your appetite, and let Ghost Street work its magic.
Ghost Street– Basement level, Tuawhiti Lane
27 Galway Street, Britomart
Auckland
Tel: (09) 306 2233
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