The Birdcage Tavern

23/06/2026

The Great NZ Toastie Takeover starts today. Come try our Spiced Catch and Crust.
Pan Seared Snapper tossed in a glossy, smoked coconut cream reduction. Layered with McClure's Sweet pickles, melted gruyere cheese encased in sourdough brushed with a fragrant curry leaf infused ghee

22/06/2026

Taco Tuesday. 2 beautiful Tacos for $15 with any drink purchase. Choose from Slow Cooked Beef Brisket, Buttermilk Chicken, Beer Battered Fish or Vegetarian. Every Tuesday. 12pm - 8pm.

11/06/2026

Just kegged McLeod's Brewery

03/06/2026

Managed to get our hands on a keg of this beauty from

01/06/2026

Starts tonight. Quiz from 6.30pm.

31/05/2026

Qwizard winter league starts this Tuesday. Top teams from across the north island go into the final which is hosted at The Birdcage Tavern to compete for some amazing prizes. The final is always a great time with prizes all the way down. We strongly recommended jumping on and trying to qualify.

Quiz Night ever Tuesday at The Birdcage Tavern, 133 Franklin Road, Freemans Bay. Free Car Park off Union Street. 6.30pm Start. Taco Tuesday: 2 Tacos for $15

Historic Auckland tavern located at the edge of Victoria Park. Popular functions venue with a large north facing beer garden. Sports bar serving excellent pub food.
www.thebirdcage.co.nz

24/05/2026

New Dish Spotlight:
VEGETARIAN COCONUT CURRY
This south Indian style kerala curry, has a rich, fragrant coconut base sauce with roasted pumpkin, potatoes and chickpeas. Served with zesty lemon rice and finished with house made smoked coconut for a unique, savoury crunch.

18/05/2026

Check out our beautiful function space.
No hire charges or hidden fees.
Decorations, Lighting, Tvs, Screens, Microphones, host all included.
Great central location with a free car park where you can leave you car overnight.

Visit https://thebirdcage.co.nz/functions for more details

11/05/2026

New Dish Alert!! Sticky Pork Belly Boa Buns. Tender Pork Belly slow braised with ginger, garlic, star anise and sherry vinegar. The meat is then seared in a pan sear to create a sticky, savoury glaze. It is then served with slaw, housing sauce, Dukkah and spring onion.