Bad Habits Paihia showcases the best produce, spirits and wine from Northland. This October we celebrate Northlands land and sea: A hopopito crusted tomahawk steak topped with a Mahoe blue cheese pāua crème and served with an earthy harakeke and manuka smoked kumara mash. Paired with an equally bold shiraz from Omata Estate.
Slow-roasted Northland lamb with port wine and Stef the Māori’s signature rub, paired with macadamia pesto and tangy chutney. Served alongside a bold cocktail of Black Collar Spiced Rum, citrus, Manuka honey, and rosemary-lime foam. Cheeky, flirty, and the perfect match to get things sizzling.
Paroa Bay’s first-ever Pinot Gris is classic in flavour, with pear, lychee, and apple crumble aromas. Paired with Sage Restaurants Salt-Brined Kingfish Crudo, complemented with pickled grapes, basil oil, crème fraiche & pistachio – a delicious duo of vibrant flavours to showcase the perfect pairing.
We honour a no-waste philosophy, showcasing Northland and the Bay of Islands through every cut of Ruakākā Kingfish. The tail is crafted into smoky pastrami, the belly into delicate sashimi, and the loin seared to perfection—paired beautifully with Dancing Petrel Viognier, celebrating sustainability, creativity, and regional excellence.
Silky hāngi roasted kūmara ice cream meets crisp Yorkshire pudding and crunchy macadamia brittle, uniting earthy sweetness, savoury lightness, and nutty caramelised depth, along with our watercress toffee gravy. Paired with Marsden Late Harvest Muscat, the wine’s honeyed floral notes and balanced acidity elevate the dessert’s textures and flavours, creating a harmonious, playful fusion of tradition and innovation.
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Shabu Shabu of 100% Wagyu Scotch fillet, tonkotsu broth with house smoked tofu and Northland oyster mushrooms; Kerikeri yuzu, wakame, white soy, local japaleño. Matched with The Landing Chardonnay 2023 - 100% estate grown at Purerua, Kerikeri. Experience a journey of discovery as each flavour component is uncovered and enhanced.
Seared Yellowfin Tuna from Mangōnui, delicately seared and served with a silky Te Kao avocado mousse and umami-rich miso mayonnaise. Presented on a bed of peppery rocket and layered potato pavé. Wine Pairing: The Landing Pinot Gris from The Bay of Islands.
Ruakaka-farmed haku kingfish is served sashimi-style, delicately seasoned with house-made kawakawa salt from locally foraged leaves. A refreshing kaffir lime sorbet, crafted from handpicked Northland leaves, adds a vibrant citrus note. Paired with Landing Pinot Gris, this dish captures the freshness and flavour of Northland’s coast and land.
A smooth kumara crème brûlée showcasing Kaipara-grown Dargaville kūmara and rich Jersey cream from Bella Vacca near Kawakawa. This dessert highlights Northland’s premium produce, crafted to let local flavours shine. Paired with Marsden Estate Late Harvest Muscat, it offers a vibrant, elegant expression of the region’s land and harvest.
“Bittersweet Northland Harvest” unites kumara and banana in layers of tart, cake, mousse, jelly, and caramelised purée, lifted with meringue and grounded by bitter chocolate sorbet. Paired with a cocktail of Black Collar Spiced Rum, orange liqueur, and 144 Islands Vermouth, it celebrates Northland’s bounty with warmth and complexity.
Created by our award-winning chef Aaron Stott, this dessert is a true celebration of the humble Northland kūmara. Golden caramelised butter-fried spiced orange kumara bread, topped with creamy tangy kumara frosting, sweet purple kumara, honey caramel sauce, crunchy caramelised white chocolate, zesty freeze-dried mandarins served with coconut vanilla yoghurt.
Rich flavours complemented perfectly by PhatHouse Midnight Espresso Coffee Stout for an indulgent experience.
Take a step back in time and experience our small-town manaakitanga at Matich’s Fish Shop, serving fresh fish and chips since 1932. From sea to shore to your plate — Northland beer-battered shark, kumara chips, Taipa Furikake salt, and house-made lemon fizz showcase Kaipara’s finest flavours.
Our Northland inspired woodfired pizza combines our in house tomato sauce with grated mozzarella, pulled lamb from Omak meats, roasted kumara and buffalo ricotta from Mangawhai Road Corner Paddock. We’ve paired this with a Kerikeri lemon and horopito Saison made exclusively for us by our friends at Kainui brewery.
The hives of Maccabees Honey have captured the spirit of the summer, add some fresh cream from Bella Vacca Jerseys, and our layered honey cake is perfect accompaniment for a break on the verandah. Make it a perfect pairing and add a glass of farm fresh milk from Bella Vacca.
Northland Beef Duo - Veal rack, Mahoe blue cheese & beef cigar, kawakawa, kumara fondant, pickled beetroot relish, jus. Paired with Dancing Petrel Syrah. This dish represents Northland on a plate - the lay of the land, rolling hills, forest and the produce within them.
From garden to glass, taste Northland at its freshest. Enjoy creamy Mahoe feta and yoghurt whip with Waima bush honey, spiced rhubarb, and golden kumara bread — all paired with a crisp, hand-crafted grapefruit soda from our Kemp House Orchard. A vibrant celebration of local kai and creativity.
Mahoe Cumin gouda and The award winning blue are stars in this earthy, very Northland Pizza. With Roasted Orange and Purple Kumara and our housemade chorizo. the combo works beautifully, and is tied together with a fabulous Tamarillo Chutney from Whangarei based Taimahi Trust.
We have gained a reputation throughout Northland as a hidden secret specializing in using local seasonal market fresh ingredients, so with that in mind we present to you the ultimate northland toastwich! Northland Pickled Pineapple, Mahoe Cheese and Windies Bacon, with all the fillings sourced from the local growers market.
Savour a Northland Style classic Greek Moussaka made with Omak Meats beef, layered with potatoes, eggplant, and silky béchamel, served alongside fresh greens from Leftfield and Nadia’s Garden watermelon radish. Paired with a handcrafted soda of tangelo, saffron, and rosemary, this pairing celebrates Northland’s freshest flavours in every bite and sip.
For our Perfect Pairing we have Local Northland Kingfish, cured in 144 Islands Vermouth. Served with pickled Kerikeri Pear, Orange & Pink Peppercorn Vinaigrette & Parsley Oil. Topped with Crispy Kingfish Skin. We have paired this with the stunning 144 Islands 2024 ‘Coco Maeve’ Rose
A testament to our local town, Kerikeri, using Max Coffee to bind together our cocktail and food. The cocktail is a showcase of 144 Islands brilliant new product range - coffee infused bourbon, 144 Islands Kawa, Vermouth No.2 creating a strong, bitter-sweet combination pairing perfectly with our wagyu, kumara, espresso crumble.
Indulge in our Zesty Orange & Lime Danish with Chocolate, crafted from The Old Packhouse’s in-house pastry and filled with crème patisserie, candied orange, lime curd, and Ludbrook House citrus gel, finished with mint and chocolate tuille. Paired with Kerikeri’s own Max Coffee. A perfect Northland flavour match.
Savour Northland on a plate at Nikau Restaurant. Chef Mike’s pan-fried Scenic Snapper with green-lipped mussels, kumara and celeriac mash, and kawakawa-kissed salad captures the essence of land and sea. Paired perfectly with Kerikeri’s Black Mountain Chardonnay, this is Tai Tokerau’s bounty celebrated in every bite.
A delicate tribute to Northland’s coast, our Smoked Kahawai Fish Cakes are served with foraged watercress greens, poached eggs, and a zesty Kerikeri lime and Kawakawa hollandaise sauce. This vibrant twist on eggs benedict celebrates the soul of fishing and the heart of rongoā, with Kawakawa known for its healing properties and its symbolism of peace.
Pair it with a lively cup of Lemon, Ginger, and Kawakawa Tea from Kerikeri Organic for the perfect harmony of flavours.
