This is the way we WEEKEND, Bay style.

PHOTOS TRACIE HEASMAN

Day­dream­ing about the per­fect after­noon, Team UNO. decid­ed it would include the fol­low­ing: good friends, bub­bles, oys­ters and a knock­out view.

For­tu­nate­ly for us, dreams do come true. We took friends with the same idea of per­fec­tion to Tau­ran­ga Trin­i­ty Wharf. Pri­vate­ly owned by Bay locals, Geoff and Shel­ley Payne, the hotel is an insti­tu­tion; the land­mark white build­ing is always the first thing you see trav­el­ling over the bridge to the city, tucked into the water­front.

Head chef, Stu­art Per­ry, must have known what we want­ed to order when devis­ing the sum­mer menu; adven­tur­ous plates, such as mar­i­nat­ed baby octo­pus, sit alongside favourites such as earthy venison, bal­anced with ash-whipped feta and beet­root, and the glam­orous joy of a dozen oys­ters.

SPICED Char-grilled, mar­i­nat­ed baby octo­pus
FRESH Smoked salmon with beet­root, orange and avo­cado

When you live in the most beau­ti­ful spot in the world, you want to enjoy it; so head over to this beau­ti­ful deck over the water, wrapped round the entire restau­rant. Just make sure you’ve can­celled the rest of your after­noon so you can ful­ly com­mit to a relaxed, ele­gant lunch.