truth/dare

truth/dare is unlike anything I’ve seen in Aotearoa. Here, in a 45m2 space, an open bar takes centre stage. With two stations facing one another, it’s kitted out with all the under-bar fridge shelving and storage, plus ample bench space with all the necessary sink and tools—every bartender’s dream. Finishing bitters in vintage glass bottles, colourful pops of orange kiwano sit on the bench and rosy pink petals of the green-tipped dragon fruit sit primed for shrubs and syrups. 

The 'Truth' in truth/dare stands for transparency in everything they do. 'Dare' reflects their ability to push boundaries and to dare people to try something new. 

Wine glasses are branded with the Truth/Dare koi, a beautiful illustration representing yin and yang, circularity, balance—and co-founder Theodore Tjandra himself (he is a Pisces, after all). Swirls, specks and streaks dance around the lit panels of the backing shelves, which I later discover are all naturally formed patterns from the movement of recycled plastics during the manufacturing process. The panels are made entirely from old fishing nets from local sustainable and thoughtful design experts, Critical Design. 

The open dining space has booth seating dotted along a textural matte black wall. As a visually stunning feature wall (made from repurposed tyres, by the way), it doubles as sustainable sound-proofing courtesy of Spacebar Design. All the cabinetry and wooden details on the shelves are made from repurposed materials, too.

Their cocktail list is a treasure trove of Asian-inspired flavours from Theo and co-founder Yovin Sius’ Indonesian roots, and an ode to old friends from Theo’s pop-ups. The menu is printed and illustrated beautifully by graphic design student Jacinda, complete with beautiful watercolour koi, bonsai, hops and vines. There are drinks that push culinary boundaries and our notions of sweet and savoury in cocktails—and spying the centrifuge and vacuum sealer by the bar, I know I’m in for a modern mixology treat. From a clarified hazelnut and Milo milk chocolate, topped with a floating Ferrero Rocher—Theo’s signature—to a savoury chicken stock number inspired by Soto Kuning Bogor, a traditional Indonesian soup. 

Soju lovers, level up your soju game with the jade-green Footsteps in the Dark. Those who love kopitiam teh tarik (and also impartial to a Woodford bourbon and rye)—get ready to be introduced to a tall refreshing glass of earl grey and toasted rice milk, clarified into a refreshing number that would have me fooled for a tall glass of iced tea. Tea is ‘pulled’ via carbonation, and topped with a large perilla leaf—adding a herbaceous, minty-basil aroma to the mix. Their Matcha Fizz, complete with a hand-whisked Thea matcha cloud, pays tribute to their Aotearoa matcha friends, Enna and May from Thea Matcha. 

As for the kai, truth/dare delivers over and beyond my taste buds’ expectations with Asian flavours that cross over seamlessly into a European format. Think: Cazador’s duck liver parfait and red dragon fruit jelly on thick generous slices from Daily Bread, torched tartare covered in char siu glaze, sweet and spicy melinjo crackers (made from a native Indonesian nut, it’s like bar peanuts, but fancier and way tastier), and 24-hour cured salmon mousse spiked with fried capers, zesty citrus and wasabi kewpie on fluffy bread. 

Their tender lamb skewers spritzed in Jack Daniel’s is like a minty, boozy lamb roast and satay street skewers combined into a classy snack. Theo’s favourite? Rice pop chicken: fried bites of tender chicken (complete with crispy skin-on bits), coated in puffed rice and dusted with fragrant makrut lime salt served with sriracha mayo dip. I take a bite and sip on my teh tarik. It’s seamless, the flavours meld together effortlessly in my mouth. 

Before we leave, Chef Yovin sends out his fave dessert—pavlova. But this isn’t just any ol’ pav you see on the Christmas table. Perfectly crisp, the smooth, round shell gives way to a cloud-like interior. The sweetness of the meringue is balanced with a generous ratio of Thea matcha mousse, the golden bitterness off-setting the sweet so well that I could hear myself exclaiming in surprise that it’s “not too sweet”—the ultimate Asian compliment. A strawberry and port compote reminiscent of homemade strawberry jam, and the savoury crunch of pistachio seals the deal—and before you know it, I’m fighting our photographer for every last spoonful. I can see this being the go-to spot for cocktails and desserts. 

truth/dare is a love letter to hospitality—to friends old and new and to the hospitality community as a whole. They’ve made this space a place of celebration, experimentation, fun and flavour. If you’ve missed out on Theo’s pop-ups in the past, then you’ll be pleased to know this permanent home is now open—and they’ve got more exciting drinks and events in the works, including a monthly guest chef series coming soon.

Words: Vicki Young | Image credit: Emily Raftery @emilyrafteryphotography