• East Coast Bays MP Erica Stanford with fellow guest Steve Mann on opening night.
  • New Zealand first light wagyu rump cap, Japanese wagyu sirloin, Australia wagyu sirloin at 21 Days.

Bringing the best in beef to Browns Bay

With a sleek, industrial style, a top class chef and team, stunning views and Wagyu steak galore, 21 Days is bringing a new dining experience to the Shore.

It's a seminal season in Browns Bay as a team that boasts some of Auckland's elite restaurants and hospitality contacts on its collective CV, has opened something special.

Head Chef Bob Lun, also part-owner of the business, worked for the Nourish Group for 14 years, working with Simon Gault and learning the art of culinary skills in all their outlets. During this time, whilst setting up a steak house in Queenstown, he developed a passion and thirst for knowledge: To know everything there is to know about steaks and cattle, so that he could be the best in this field.

Later, Bob became Head Chef at Jervois Steak House in Ponsonby and, after leaving the Nourish Group, he went on to set up Oyster & Chop in Auckland's Viaduct. This is the impressive pedigree that Bob now brings to 21 Days. And he's not only brought his unquestionably high standards of quality and cooking skills, but a team of loyal staff have followed him to Browns Bay.

The restaurant has taken nearly three years to open but the passion and drive to be part of the Browns Bay community has never waived. Wanting to help the community by employing and upskilling staff is important to the owners, as well as bringing an industrial look, with top quality food and friendly, always professional, service.

Restaurant Manager Shane Crooke, has worked in the industry far too long to want to say. He has owned two restaurants himself, and has worked in top restaurants like SOUL, Jervois Steak House, Top of the town (for you older folks), and Mikano to name a few.  He’s also bringing a team who have worked with him before. He says: We're all passionate about bringing high quality food and a fun, professional service to Browns Bay in this very modern, industrial setting. We have been working extremely hard to make this happen."

And what they have made here has raised the hospitality bar infinitely in Browns Bay. There are over a dozen cuts of beef, and lamb, on the menu; a menu that would impress anywhere in the world. Slow-cooked Australian Black Angus beef prime rib is 150 days grain fed, aged for 21 days, and slow cooked for 18 hours. Wakanui Scotch Fillet is Angus beef fed on South Island pastures and finished on 90 days of grain, thereby developing the levels of marbling, cooked on the bone to prevent juices escaping and is recommended medium rare. This is the level of expertise to expect from this pioneering restaurant in Browns Bay's prime beachfront Clyde Road location, which attracted rave reviews from among the 400 customers who dined there on Mother’s Day.

Shane credits part-owner Robin Lee with bringing 21 Days to life. Shane says: "Robin has been the spearhead in creating this new exciting restaurant for Browns Bay.  His passion for great food and good service has lead to the opening of this restaurant."  

Robin and his family live in the area and have also had other local business interests. "Robin is driven to make this successful not just for the business itself, but for the community, as there was a gap in the area for this type of venue," says Shane. 

Adding: "We'd also like to publicly give thanks to CMP Interiors and the team who worked so hard to create the industrial vision."

Go and experience it for yourself. It's a special addition to the Shore. Just don't wait for 21 days to get there - you'll be missing out.

21 Days, 37 Clyde Road, Browns Bay 




Issue 88 June 2018