It’s all happening at FREYBERG RESTAURANT...
Avantha Fernando outside his Freyberg Restaurant in Inverness Road.
Food

It’s all happening at FREYBERG RESTAURANT...
Could this be the best restaurant in Browns Bay?

Avantha Fernando is the proud owner and operator of the Freyberg Restaurant in Browns Bay. Originally from Sri Lanka, Avantha brings his 'cheffing' knowledge and expertise to the locals of Browns Bay.
Freyberg Restaurant is located on Inverness Road, opposite the East Coast Bays Leisure Centre. This is a truly up and coming restaurant that promises to fine tune your taste buds.
This is Avantha’s first restaurant, however his background has stood him in good stead for the venture. He is a true chef, with a love of food and over ten years in the restaurant trade. Avantha has cooked in many other great eateries, such as Palmers Garden Center Café, The Blue Stone Room – Auckland City, The Copper Room in Takapuna and he was one of the front line chefs at the last 2011 Rugby World Cup!
Freyberg Restaurant has a great location. It is away from the hustle and bustle of the main street but offers easy parking and a place for customers to relax and unwind in Browns Bay in a park-like setting.
So what’s on the menu? Fancy a first class lunch or even brunch? Freyberg has a nice variety of European dishes to choose from such as: beer battered snapper fillet, Freyberg gourmet Burger and Avantha's seafood chowder is famous in Browns Bay. He apparently cooks the best lamb shank in town, so I am told.

Freyberg Restaurant DINNER SPECIALS
Tuesday Night – $15.00 Pork Belly or Steak with free Garlic Bread.
Thursday Night – $16.50 Lamb Shank
Saturday Night – You will receive a free glass of wine compliments of the chef with every main meal purchase.

Call to book in now for your evening meals. Phone 479 9622. Freyberg Restaurant is open Daily for Lunch 11am-3pm and Dinner 5.30pm-11pm. For more details and customer reviews: ZOMATO.COM - search for freyberg.

By Channel Magazine

Channel Magazine: Issuu 53 April 2015

Eating Out articles by Channel Magazine