Auckland’s newest waterfront hot spot
A trendy new retail hub has opened up a hidden jewel of Auckland following a decade of controversy and delays.
Orakei Bay Village market, located on the waterfront of Orakei Basin in Remuera, will feature 29 businesses ranging from high end supermarket Farro Fresh to popular craft beer bar and brewery Brothers Beer.
Other tenants include design store Father Rabbit, florist The Botanist and free range rotisserie chicken eatery Bird On A Wire.
Equinox Group is the company behind the 6000sqm development.
Director Kerry Knight said about $10 million had been spent developing the site.
Located in a 50-year-old warehouse adjacent to Orakei Train Station the village has not been without controversy.
For about a decade Equinox Group had planned to develop the site on a much larger scale that included high density housing.
However, the process was plagued with consenting issues, escalating construction costs and opposition from residents resulting in the company shelving the project in late 2015, cancelling $100 million worth of off-the-plan sales.
In mid-2016 Knight resurrected a scaled down version of the project, resulting in the village.
Equinox has applied for a nonnotified resource consent to develop a residential complex beside the village.
The eight-level, 30 unit, apartment building would be developed on a site currently occupied by Kings Plant Barn which plans to relocate into the village.
For Brothers Beer the village is its third craft beer bar in Auckland.
Anthony Browne, Brothers Beer owner, said its Orakei site, which opened on Thursday, would follow its two other bars by having a brewery on site.
‘‘We weren’t planning on open- ing a new location, but as soon as we saw the incredible warehouse style with the view through the pohutukawa over Hobson Bay we knew it was perfect for Brothers.’’
Unlike its other bars, the Orakei site will have a barrel wall, made from old wine barrels purchased from Dog Point Vineyard.
Browne said ales would be aged in the barrels to create modern and traditional brews.
‘‘Barrel aging presents the opportunity to make beers with complex and unique flavours which would otherwise be impossible to create,’’ Browne said.