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Opening Hours

Breakfast
Weekdays
5.00am – 10am (Continental)
5.30am - 10am (Full cooked)
Weekends & Public Holidays
5.00am – 11am (Continental)
5.30am - 11am (Full cooked)
Lunch
Weekdays
10.30am - 5.00pm
Weekends & Public Holidays
11:30am - 5:00pm
Dinner
Monday - Sunday
5.00pm - 10.00pm

Gallery

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Seafood pasta dish prepared at Auckland airport restaurant with mussels and parmesan
Overhead view of a table with a lamb shank on mash with peas, a pasta dish topped with parmesan and herbs, and a pulled pork sandwich with fries and ketchup.
Thirteen50 Restaurant
Bowl with falafel, hummus, olives, cherry tomatoes, cucumber, and grains, served with a berry drink and condiments on a tray.
Thirteen 50 Bar & Kitchen Auckland
Thirteen50 Restaurant
Thirteen50 Restaurant
Fried buffalo chicken wings with Tuscan spice and hot pepper mayo
Bar area THIRTEEN 50 Auckland Airport
Cocktails at Auckland airport restaurant including spritz and mint mojito-style drink
Thirteen 50 Bar & Kitchen Auckland
Thirteen 50 Bar & Kitchen Auckland
Thirteen 50 Bar & Kitchen Auckland
Braised beef in rich sauce served with mashed sweet potato and fresh herbs, plated in a bowl on a wooden table.
Assorted desserts including a mini doughnut topped with a strawberry, a filled cone with diced fruit, a strawberry macaron, and a chocolate praline on a plate.
A marble table at Thirteen 50 Kitchen & Bar Auckland featuring a steak being cut with a fork and knife, alongside a bowl of pasta, crispy croquettes with dipping sauce, a pan-seared fish dish, and two cocktails—one bright yellow with lime and one deep red garnished with a blood orange slice.
Selection of bite-sized desserts including layered chocolate cake, cream-topped pastries, and fruit garnishes arranged on a rectangular plate.
A person holding a bowl at Thirteen 50 Kitchen & Bar Auckland featuring a braised lamb shank on creamy orange mash, topped with green peas and herbs.
A plated pastry dessert at Thirteen 50 Kitchen & Bar Auckland, dusted with icing sugar and served with berry compote, cream dollops, edible flowers, and a scoop of vanilla ice cream.
RESERVATIONS