Since The Commons opened on Friday, hundreds have already been through its doors. And hordes will undoubtedly follow as word gets around about the ever-surprising, molecular-inspired, Japanese-influenced menu.
Behind this artful manipulation of flavours is head chef Nick Honeyman. Nick learnt his craft in Sydney, and quickly scaled the culinary ranks to work under two three-michelin starred chefs in Paris. He arrived in Auckland three years ago, landing at The French Cafe, followed by Sale St's Cru.
Nick, who is obviously stoked with the venue's instant popularity, has already changed The Commons' menu twice in as many days. And when asked how often the menu will change, he says "all the time". It's a never-ending quest by a perfectionist to get every last flavour tasting as heavenly as possible. Tick.
And there's one more thing (at least) up those talented sleeves - a menu-less degustation menu, which is on its way. It involves choosing what you like and don't like, then letting Nick and his team construct a menu for you - the result being a unique evening for every table. In other words, supreme awesomeness.
Go, before it becomes one of those places you can't get into on a Friday night for weeks. And I reckon it just might.