A new dawn rises on Franklin Road with the opening of Blue — a café by day, wine bar by night, and all-round celebration of conviviality, creativity and considered hospitality.
Located in a familiar Ponsonby space (once home to beloved local haunts), Blue is the joyful new chapter from a team of hospitality naturals, aiming to do things differently - including how you get your morning coffee.
The Team: A Joyful Convergence of Experience, Talent & Taste
Helmed by co-owners Karl Bayly, Katie Riley, Joe Dale Dickson, Ophelia Harradine Bayly and Eve Armstrong-Coop, Blue is what happens when friends and long-time collaborators build the kind of place they wish existed—one built on warmth, generosity, and an open-door philosophy. The group brings a broad depth of experience from some of Aotearoa’s most loved kitchens and community-focused venues, and a shared belief that hospitality is about more than just what's on the plate. Contributing to the Blue ecology is Eve Armstrong, who brings a rich background in both hospitality and the creative industries, adding depth and intention to the day-to-day rhythm of the space.
A note on the who: Karl & Ophelia (and later Joe) are the creators of Roses Dining Room. Prior to Roses Karl has done time in the kitchens of Candela, Celeste, Bestie & Coffee Pen. Katie was most recently head chef at Williams Eatery with long-term stints at Alta, Annabels and Brae in Australia. Joe & Eve respectively managed Honey Bones and Orphans Kitchen.
The Space: Familiar Walls, Fresh Perspective
Located at 1/1 Franklin Road, Blue seats 50 across its sun-drenched courtyard, intimate front room and shared table back space - that is also bookable for private events. The fit-out is a collaboration of local craftsmanship: interiors by Sam Boanas, custom woodwork by Fieldcraft, and bespoke metalwork by Powersurge. Calming shades by Natural Paint Co. feature throughout, while pieces by Goodwin Ceramics and Kirsten Dryburgh add handmade charm. Artwork from Grace Gallery, including works by Christian Dimick and Georgia Tikaputini Douglas Hood, completes the space.
“Blue is about slowing down, staying a while, and finding moments of joy in the everyday,” says co-owner Ophelia Harradine Bayly. “It’s a place for neighbours, for friends, for community. And of course a lovely place for us to work”.
Food & Drink: Sincere, Seasonal, and Just a Bit Surprising
At Blue, the day begins with a no-disposable-cups policy (Coffee Supreme) and a strong belief in the beauty of sitting down to sip. Breakfast might mean Karl's signature rice pudding, or the “Blue Plate” - a selection of local produce in platter form - a pickled egg sitting proud amongst cured meats and cheese, dates and chutneys. Lunch leans into slices of organic Florets sourdough topped with whatever ingredients are truly in season, think persimmon with jalapeno brown butter on labneh. For those searching for a lighter moment, the ham hock salad is sure to satisfy.
The cabinet keeps things classic yet playful, a silky egg, pickle and breakfast bernaise bun, maritozzi buns (on saturdays), amaretti cookies, a seasonal tart. In the afternoon, a rare but welcome surprise—both coffee, wine and a selection of plates are actually available after 2pm. A small win for the day!
Come evening, Blue transforms: the lights dim, candles are lit and a petite, wonky butterfly traces wine glasses as they meet to clink. The menu shifts to robust, continental-inspired with a twist—think house terrine, saucisson, and rotating specials built on the best local ingredients. The menu strikes the perfect balance of classic wine bar fare, yet don’t be fooled—there’s plenty to keep you lingering for dinner. To finish, the house soft serve, a sweet signature with toppings changing on a whim. (Currently a feijoa fizz - reminiscent of a coke float!)
With Katie and Karl at the helm, dishes expertly respond to the produce on hand, seamlessly blending complementary cooking styles with bold flavours, boundless curiosity, and a genuine sense of care.
The drinks list is a moving target—in a good way. Wines by the glass shift frequently, with the chalkboard on high rotation, celebrating natural, low-intervention drops largely from local legends and small international makers. Expect pours from the likes of 15 Minute Bottles, Bryterlater, Ashleigh Barrowman and Amoise - plus a rotating cocktail tap by local cocktail legend Michael of Project Hydrosol with seasonal signatures - first up a Paloma.
Local First, Always…
Blue is proudly anchored in a network of friends, producers, and small businesses, many of whom have grown up alongside the team in Auckland’s hospitality scene. Fresh produce largely comes from Maara Fresh, a community-led garden initiative in Manurewa (led by Levi of OMG). Fish, when on the menu, will be from Scott of Awaroa, a one-man band line fisher. Diary is all organic, from Dreamview. Coffee is Supreme - but only their organic beans. Every detail reflects a considered and collaborative approach.
“We’ve always believed that the best things come from community—when people you love and trust bring their talents to the table,” says Joe. “That’s what Blue is. It’s a place made by and for people.”
Located at: 1/1a Franklin Road, Ponsonby
Hours: Wed - Sat 7am - late, Saturday 8am - late
Bookings for groups of 6+ only
Social media: @blue.tamaki
blueonfranklin.co.nz
