Five of the best: Father's Day brunch spots

If your idea of spoiling Dad is a tasty Sunday brunch with a killer big brekkie menu, you're in luck.
When it comes to the annual commemorative holidays, it's easy to get a little overwhelmed when it comes to securing the perfect brunch locale.
If the end goal is to say 'I love you Dad' over perfectly poached eggs or a flavoursome plate of mince on toast, save yourself the heartache of a mismatched menu and instead consult our handy guide of dining destinations, bound to have Dad smiling from ear to ear.
Behold, our picks for the heartiest breakfast and brunch spots worth your consideration come Sunday.
1. Prefab, Te Aro, Wellington
Our pick: Potato gratin, bratwurst sausage, bacon, poached egg and hollandaise
Piqued as one of the capital's favourite brunch spots, Prefab caters to everyone. This child-friendly locale boasts a hearty breakfast menu to delight Dad, offering everything from lighter options to the full mid-morning feast. Coffee is roasted on site and served as espresso and bottomless filter from 7am daily. Consider your brunch goals well and truly met.
2. Goodness Gracious, Newton, Parnell
Our pick: The Wilbur – Spiced pulled pork, house made coleslaw, aioli and Goodness Gracious Apple Mustard
We've long been fans of this innovative Auckland bagelry, a hole-in-the-wall coffee and bagel spot serving hearty and affordable fare that rivals the very best of Melbourne's laneways, Montreal or even the holy grail – Brooklyn, New York.
Think 'bagel burgers' – sumptuous servings of meat, dripping with sauces all housed between a classic bagel bun. If you're not a meat-eater, the vegetarian offerings here are equally as plentiful, with delicious slices of halloumi, peppered with rocket and chunky slices of fresh tomato.
3. Winona Forever, Parnell
Our pick: The Eton Rifle
This scrumptious and sought-after Parnell eatery is the brainchild of hospitality heroine Fran Mazza – acclaimed pastry chef at the helm of Hello Friends and Allies. The menu here is plentiful, to say the least. Delight Dad with options like the beetroot-cured salmon, white fish crème fraîche and salmon caviar, or the Eton Rifle – sweet brioche French toast, topped with piped meringues, fresh berries and raspberry gin compote. If you're still craving something sweet post-brunch, there's a cabinet full of cream doughnuts that'll leave Dad singing your praises forevermore.
4. Egmont Street Eatery, Te Aro, Wellington
Our pick: Roast on toast – harissa lamb, pickled blueberries, polenta bread and a fried egg
Tucked down Te Aro's ever-so-trendy Egmont Street, you'll discover this delicious little brunch, lunch and coffee spot. After multiple visits, we can attest that the brunch offerings here are dead on. What's more, the team offer a world-class line up of brunch cocktails, bound to get your Sunday off to a fabulously festive start.
5. Ralph's, Mt Eden
Our pick: Breakfast of Zeus
Already a neighbourhood favourite for those in the area after consistently delicious, hearty burgers and beer, Ralph's on Auckland's Dominion Road later merged with Vinyl Coffee Shop to expand both their hours and repertoire. Their hearty breakfast menu boasts a selection of satisfying dishes, including Pedro's Eggs (scrambled eggs, black beans, salsa, avo, jalapenos and chipotle on ciabatta), or the Breakfast of Zeus (spice fried tofu, peppers, red onion, capers, spinach, sweet chilli, basil and hummus on ciabatta). If you're after great food without the fuss, Ralph's might just be the place. Simple.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.





