Pontoon - rises from the ashes - and glows

A popular Auckland icon has been given an 'extreme makeover' and is more than just pleasing to the eye. - by Jo Jalfon The former acclaimed Yacht Club restaurant, which was forced to close its doors after a disastrous kitchen fire more than a year ago, has been reborn in a miraculous fashion. But the new offering, Westhaven-based Pontoon, is far more than a reincarnation of its predecessor. It is an entirely new concept, the brainchild of David Williams of The Relish Group which also operates Pinot in Remuera, the WinterGarden Pavilion and Sugar and Spice in Auckland's Domain, and Relish Catering and Relish Events. More recently the group launched a Sydney-based catering service. Williams describes Pontoon as a 'lifestyle destination and a home-away-from-home'. "We realised there was no point challenging the Viaduct restaurants," Williams explains. "We wanted to meet the market while at the same time pushing it forward, It was a matter of creating a unique space for ourselves and creating a lifestyle brand offering great food and beverages." "Pontoon is essentially one large open home divided loosely into four areas and you can call into its various parts. You can buy a drink or a meal and be entertained by a variety of spaces and areas that are upmarket but not intimidating." "We provide a premium experience but you can come essentially, wearing shorts and thongs and mix with people in corporate mode or vice versa. Pontoon has been designed as a melting pot of people and occasions, with flexibility in mind." In keeping with that flexibility, Pontoon offers two food menus - one from Bar 21 - the operation's entry point and provider of the 'bar cha' - and the other from Sea Cow - an a la carte restaurant in the rear. As Williams says, customers can start and end their time at Pontoon in Bar 21 while enjoying a comprehensive beverage list and a range of eight pizza or 'express dishes - as oysters, flat bread, fish 'n' chips, sausages 'n' mash, roasted pork belly and the like. "Bar 21 is the first area you walk into when entering Pontoon and it is the area you walk through after you have dined at Sea Cow. The bar area offers table service and over-the-counter service as well as an elevated alcove which can be closed off for private functions." Bar 21, like Pontoon overall, has a refreshingly international resort feel. High ceilings, white walls, extra large wicker chairs, wooden tables and varnished floors along with full length sheer white curtains and a floor to ceiling mirror in the entry bar further add to its light and airy decor. The bar constructed from blue and white marble is refreshingly different. As well as Bar 21 and Sea Cow, Pontoon also features the Pier and Container Bar - an exterior bar and function area ideal for wedding and launches - and Paua Room. The Paua Room is a private dining area - for pre-dinner drinks, corporate functions or private dinners for up to 25 people. An open fire and see-through temperature controlled wine cellar separates the Paua Room from Sea Cow. The cellar houses 2000 bottles and customers are encourages to rummage around and find something special to enjoy over lunch or dinner - much as they would at home says Williams.