Augustines Of Portobello
You know when something is just so amazing you swoon over its offerings and follow the socials? It’s that good you assume everyone already knows about it. Well, that’s Augustines of Portobello to us. But then, lo and behold, the age-old small talk of “so what are you doing this weekend?” comes up. “Oh, we’re going to Augustines!” only to be met with, “Where?” Oh, the horror. So in case you don’t know, we’re introducing Augustines of Portobello.
Of course, we then launch into a full explanation, because how does anyone not know Augustines?
Augustines is tucked away amongst birdsong and bush at 33 Hereweka Street in Portobello.
It’s a cosy café where you can feel the love and thought that’s gone into it. From glowing jars of plums and apricots lining the walls to cabinets full of beautiful baking, there are thoughtful little details everywhere. The kind that make you feel like you’re getting a big warm hug when you sit down to eat.
Augustines is open Friday to Sunday from 8:30am to 2:30pm, with Fridays being “Locals Day” (ps - everyone is a local) and dining by walk-in. Saturdays and Sundays are best to book, because while Augustines is still a secret to some, there are more than enough people to fill every seat, including the sunny patio outside.
The menu changes weekly, which is part of the charm. Everything leans into what’s in season. You’ll find pastries, fruit-filled danishes, lamingtons featuring their famous preserves, feijoa meringue tart, and sourdough toast topped with whatever is at its best that week, maybe smoked mackerel, maybe black peaches. The mezze platter is a standout, layered with fresh vegetables, pickles and chutneys that bring everything together.
Before the Farmstore & Kitchen, there was the fruit.
Before Augustines of Portobello was Augustines of Central, Gus Hayden’s small-batch preserving business built around Central Otago fruit. What started as a way to showcase local produce using traditional methods has grown into an award-winning range of jams, chutneys and bottled fruit.
Gus works closely with growers to get fruit at its peak and is hands-on throughout the preserving process. It’s small-batch, seasonal and done properly. The awards have followed, with gold medals and national recognition for everything from preserved apricots to Blackcurrants in Cassis.
In 2022, Gus and Jana moved to Portobello to live and work on Gus’s parents’ farm, building a life around family and good food. The café, which opened in November 2024, feels like a natural extension of that shift. You can feel the heart behind every detail. It’s very much a family operation, something Jana and Gus have created together, with their little dude often nearby, growing up amongst friendly locals, fresh Peninsula air, and native bush and birds.
