What are the opening hours?

Monday 5pm - 9pm Wednesday 5pm - 10:30pm Thursday 5pm - 11pm Friday 5pm - 12am Saturday 5pm - 12am Sunday 5pm - 9pm

Bar Magda

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Downstairs bar and bistro. Aotearoa’s seasonal produce through a Filipino lens.

05/11/2026

Pastil of confit duck rendang, pandan leaf and sinigapuna rice, chicken skin, curry leaf

Something hot, from our menu

Pastil is a traditional dish thats wrapped in babana leaf composed of steamed rice and kakigit — cooked shredded meat typically chicken, beef or catfish but never pork. Deeply rooted in Moro culture, this humble dish is widely consumed, from a worker’s meal to gatherings like Eid al-Fitr and weddings.

Our version combines diverse flavors of the Moro culture with Kalagan’s sigingapuna style rice, Maranao’s rendang and the Maguindanaon’s pastil method — a blend of cultures and flavours wrapped into one dish.

Our champion dish for this years Filipino food week Nov 2 — 15, join us as we celebrate all the regions that make Filipino food truly special!

Discover delicious, discover where everything is made...

From Magda with 🫀

📸 Josh Harvey

03/09/2026

Father’s Day is around the corner, we’re hosting a Filipino style Sunday roast. Book via our website and choose our two course set menu, minimum three persons.

See you there!

10/06/2026

Smashed pumpkin, buttermilk cream, barbequed broccolini, bagoong dressing

Something hot, from our menu

Embrace the cooler months with our seasonal offering for early winter, inspired by ginataang kalabasa and Utan bisaya. Two Filipino vegetable staples, this dish steps away from the stereotypical deep fried food and all things pork, proudly holding its own for vegetarians and pescatarians. This boasts a dish that brings balance to the dining table, best paired with our signature Pyanggang of lamb ribs or our King crab rice.

Discover flavours that celebrate the season where everything is made…

From Magda with 🫀

09/06/2026

Waikawa king crab rice, Ora king salmon, dashi, rouille, lemon, green pepper, nori

Something hot, from our menu

An ode to all seafood lovers is our take on the Chavacano style paella that offers generous portions of sustainable Waikawa fishing king crab in a rice that boasts the rich flavours of the Zamboanga peninsula.
This fully interactive dish features lightly torched Ōra King Salmon with zesty lemon, and a vibrant green pepper heat, resting on a spread of savoury rouille, adding layers of texture, flavour, and a distinct Magda touch.

Discover all things delicious where everything is made…

From Magda with 🫀

📸

03/06/2026

Discover impeccable flavours, priceless moments, exclusively for you

Discover Bar Magda 🫀

🎥

01/06/2026

Magda sundae, Biko ice cream, poached rhubarb, pomegranate and elderflower syrup

To finish, from our menu

Biko is a native Filipino delicacy — a sweet kakanin (rice cake) made from glutinous sticky rice, coconut milk, and brown sugar. We’ve reimagined this classic treat as a dairy-free, gluten-free, and vegan ice cream. Spun to evoke the nostalgia of sorbetes (Filipino street-style ice cream) waiting for the mamang sorbetero (ice cream man), its creamy melt brings back the rich, signature mouthfeel of traditional biko.

This has been on the dessert menu for a while now as we looked to expand the offering to purvey to dairy free, gluten free and vegan guest. The Magda sundae is also the perfect vibrant finish after a hearty meal.

Discover a creative type of Filipino nostalgia, where everything is made…

From Magda with 🫀

28/05/2026

Magda salad, cherry tomatoes, radish, red kiwi fruit, persimmon, coconut green goddess, sweet lime citronette

Something cold, from our menu

Our signature salad with the colours and flavors of Autumn. Always a favorite among vegan and vegetarian diners. The perfect dish to balance out other items with pronounced spice or richness to them.

We’re open all week long including King’s birthday on Monday.

Discover all the vibrant flavours, where everything is made…

From Magda with 🫀

📸

25/05/2026

Bbq wagyu bavette, grilled chicken and duck liver parfait, smoked cherries, blackberry jam, chicken skin, dark brioche

To start, from our menu

A little story from Carlo: Lola Ludy loves to host family gatherings. It is her way of bringing everyone together around the dining table. A true family favourite is her pot roast beef. Like any grandma, she always cooks too much so there are plenty of leftovers to take home.

The next day, Papa (Noel) loves to make leftover sandwiches. He’ll layer yesterday’s pot roast beef with canned liver spread, gherkins, a bit of jam, and toasted bread. All while re —watching Disney’s 1946 animated movie, Song of the South.

This memory inspired this dish. It is designed to be decadent, filling, and rich. We hope it reminds you of the comfort, joy, and warmth of a meal prepared by someone dear to you.

Discover nostalgia and a piece of our past,
where everything is made…

From Magda with 🫀

📸

13/05/2026

ICONIC EATS

Our signature Charcoal steak, (Carlo’s dad’s recipe) has now been voted (by you) two years in a row for this accolade. This dish now shares the prestigious accolade with another signature dish of ours, Pyanggang of lamb ribs.

As we enter our fifth (5th) year, this could not come at a better time. This recognition exemplifies our commitment to consistency while overcoming obstacles, breaking boundaries and exploring the possible creative opportunities to showcase a new wave of Filipino in Aotearoa to the world.

We have a lot of exciting things in the pipeline that will celebrate our love for collaboration and diversity.

Discover all things that with intent,
From Magda with 🫀

📸

Address

25 Cross Street, Auckland Central
Auckland
1010

Opening Hours

Monday	5pm - 9pm
Wednesday	5pm - 10:30pm
Thursday	5pm - 11pm
Friday	5pm - 12am
Saturday	5pm - 12am
Sunday	5pm - 9pm

Website

http://www.barmagda.co.nz/

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