Blue Cockatoo

The story

Blue Cockatoo: Dunedin's Specialist Dessert Bar & Gelato | Wattafork

The Flavour Profiler

At Blue Cockatoo, Hannes Bareiter applies over two decades of hospitality experience to Dunedin's only specialist dessert restaurant. The former chef and owner of Tītī transitioned to pastry after years working across Europe and New Zealand, finding his creative outlet in what he calls funky flavour combinations and exciting textures. This focus on dessert has earned recognition from the Cuisine Good Food Guide, which named the venue a Destination for its bold, interesting range of cakes and ever-changing gelato menu.

On-Site Gelato and Cocktails

All gelato and desserts are crafted on-site at 16 The Octagon, allowing the kitchen to rotate flavours constantly. The menu features stunning cakes alongside gelato that shifts with the seasons, paired with cocktails described as having a unique touch. The approach balances refinement with a playful edge, ensuring the indulgence comes without pretension.

A Playful Perch

The space at 16 The Octagon is designed for both lingering and takeaway, reflecting a team that values colour and fun. Melanie Hartmann brings her background running busy Dunedin venues to the role of head bird lover and gelato tester, while resident artist and barista Lalu Hartmann contributes over ten years of service and a hand-painted bathroom mural. The atmosphere remains welcoming and lively, anchored by staff who share a soft spot for ice cream and a willingness to inject personality into every detail.