About Number 5

Number 5 Restaurant is an elegant dining restaurant in central Auckland city.


We are famous for our passion of New Zealand food and our huge selection of boutique New Zealand wines.


It is the perfect place for visitors to Auckland to come and experience dining at its best.


As well as our fantastic food and comprehensive winelist, we pride ourselves on our exceptional service. Past guests have included the Rt. Hon. Helen Clark, Her Royal Highness, Princess Anne, Burt Bacharach and Sir Sean Connery.


If you find yourself dreaming of a white Christmas, but always have your desires foiled by a little thing called the Southern Hemisphere, then Number 5 has something that might help to make your wishes come true.


Number 5′s management team pride themselves on sourcing only the most superior, locally grown foods and complementing the main ingredients with trimmings that enhance rather than alter the taste of the dish.


You can rest assured that the meal that arrives on the plate in front of you is world class, flavoursome and always delicious.


Valentines Menu

About The Building

This is the old brick building in which Number 5 Restaurant is situated. It has been a fine dining restaurant for more than 30 years.


It is a character building with great atmosphere, fantastic views and unique ambience.


The top floor provides private dining for up to 60 people with wonderful views of the city skyline.

About The Owner


• Martina Lutz •


Martina is from Germany and has been living in New Zealand since 1988. She has been in the hospitality industry for 35 years and owned cafes/restaurants in Germany and New Zealand, including “the other side”, Merlot Wine Cafe and the Wine Loft.


She also owns Wine Chambers Restaurant and Chambers Bar in Shortland Street in Auckland’s CBD.

About The Chef


• Chef Barry •


Barry began his tenure as the head chef of Number 5 Restaurant in 2009 and after taking a break for a year, is back with a renewed passion to maintain the restaurant’s status as one of Auckland’s best.


Landing his first job as a dish hand in a kitchen at age 15 ignited Barry’s love of food and he immediately knew that his calling was to be a chef. At the beginning of his career, while training at chef’s school, Barry pursued his other love – rugby, spending time at London Irish and Glouster.


After finishing school, Barry trained under excellent chefs including Marcus Wareing at Petrus and Steven Saunders at The Sheene Mill before his love of classical French cooking led him to working at London’s Mon Plasir and Cafe du Jardin.


The very loud music you’ll find coming from the Number 5 kitchen if you ever wander into the building at mid-afternoon before a shift starts is Barry’s key ingredient to getting the staff geared up for a big night; this and his extensive knowledge of the intricacies of the Number 5 kitchen ensure staff morale is high, in turn contributing to the exceptional food that comes out of the kitchen.