Minced Moana Pacific Ruakaka-farmed blue pāua is mixed with an aerated fritter batter using Otaika Valley eggs and Bella Vacca milk from Kawakawa, then baked.
Seafood Platter Supreme
Kaipara kaimoana is key to this delicious chowder. Gathered from the small Kaipara seaside village of Pahi, the oysters in this dish are from the salty water viewed from the windows of the Gumdigger’s Cafe.
Celebrate Kaipara kai with our hearty homestyle pie. Ruawai Sausages were named in the 1950s and this 70-year-old recipe has been nourishing generations of Northlanders. Distinctive in flavour and texture, for decades the Ruawai Sausage has been paired with humble Kaipara Kumara, the locally Northland-grown sweet potato.
Indulge in our hearty and flavorful burrito, filled with sautéed chorizo, creamy guacamole, and a perfectly cooked free-range egg. This delicious combination is complemented by a mix of vibrant capsicum, sweet corn, and hearty black beans, all brought together with a smoky chipotle dressing.
Belle Chèvre Creamery Frozen Goat's Cheese Parfait, elegantly paired with Aotearoa Grown Papaya served three ways for a delightful burst of freshness and texture. Adding to the indulgence, it’s topped with Bee Happy Honey Roasted Pipiwai Road Macadamia Nuts, providing a rich, nutty crunch, and accompanied by Pinenut Bakery Organic Sourdough Wafers for a perfect balance of savory and sweet.
Northland Wagyu Beef croquette with caramelised chilli ketchup, kawakawa chimichurri & micros greens from our garden.
Varying cuts of locally sourced Wagyu are braised, pulled, and mixed with mustard and herbs, then pressed, cut into bricks, and crumbed in panko and Otaika Valley free-range eggs. The dish is served with a foraged Tutukaka kawakawa chimichurri and a caramelised chilli ketchup, made from last season’s chillies from our garden. (Featuring a locally sourced Wagyu beast, this dish will vary based on the days cut).
Ruakaka farmed pāua wontons, Landing Chardonnay Beurre Blanc, micro herbs, radish & herb oil all from our garden. Farmed Moana baby blue pāua from Ruakaka, minced and sautéed with onion, herbs, spices, and a touch of Omaks bacon, then finished with cream and wine. Served in a crispy wonton on a creamy beurre blanc-style sauce made with dill and The Landing Chardonnay.
Northern Berry Bliss is made from Papaka Road Gin distillery based in Tutukaka, utilising their ‘Flutterby’ gin as a key element, which is distilled with Solberrys that are locally grown in Maungatapere. Fiorente elderflower liqueur compliments the gin and house made raspberry syrup sourced from northland orchards, homegrown sprayfree lemons, and wonderfoam which is a vegan cocktail foaming agent.
Roasted Kaipara Kumara with toasted pumpkin seeds, almonds & pinenuts crushed, shaped & grilled. Topped with a Kotare Farm Grande Verte fresh fig with ‘fired’ Belle Chevre Manaia Ma cheese. From Chef’s garden a slick of the lanky chef’s elderberry syrup, nasturtium flower and salad burnet
Presenting a raft of produce from Northland producers complimented with some great seafood to bring you the best mix of Surf & Turf in Mangonui. With sliced Porterhouse from local butchers, Windy Meats cooked to your liking and Black garlic from Hihi Olive Estate along with their signature Ascolano Extra virgin olive oil. House made Sweet chili sauce with local Chili and the tantilizing Black Garlic Aioli paired with 500gm of garlic butter mussels and 1/2 Dozen seared Scallops.
This woodfired pizza special created exclusively for Savour Northland starts with a creamy NZ grown pumpkin base and is topped with grated mozzarella, manuka smoked lamb from Omak meats, Northland’s own Mahoe Farm blue cheese, mushrooms and rosemary.
This woodfired pizza special created exclusively for Savour Northland has a grated mozzarella base and is topped with smoked Kahawai from Whangarei’s Fish to Fish,
crunchy bacon from Omak meats, picked onion, creme fraiche and Kerikeri grown lemon.
Kumara Curry Puff: A crispy pastry with gold Kumara mash filling and flavoured with authentic Thai spices ideal as a starter or Tapas as a dish to share with others
Kumara Massaman Curry: A fusion of Thai and Indian - wet and dry spice ingredients and our famous Kauri Coast Gold Kumara, seasonal vegetables, peanuts, coconut milk and protein of your choice
Haku Kingfish is a world class product sustainably grown in Northland that we love to utilise year round at the Duke of Marlborough. Chef Tama has plated the dish so our guests can enjoy the Haku Kingfish with as much or little zing from the Nim Jam that suits. Millars Vineyard has a great connection with the Duke as it is located on the old farm of one the co-owners great grandfather , we love how the spiciness of the Gewurtz can stand up to the Nim Jam.
Locally Slow Smoked and Pickled Diamond End Brisket hand selected by our friends at OMAK Butchery, Kamo. This big boy is loaded with Swiss Cheese, our Homemade Jalapeno Mustard, Phat House BBQ Sauce and served with a tangy mayo slaw, topped off with Spiced Crispy Onions and all lovingly loaded into a Milk Bun and served with a side of fries.
This epic burger is paired with a glass of PhatHouse Tropodelic Pils
Savour the taste of tradition with our Fresh Kaipara Flounder, expertly caught in the mighty Kaipara Harbour by a 4th generation fisherman from the historic fishing village of Ruawai. Lightly battered and fried to golden perfection, it’s paired with our house-made tartare sauce for that perfect bite. On the side, enjoy a basket of crispy locally grown Kaipara Kumara Chips, produced by Field Co, and our retro garden salad, topped with a nostalgic old-fashioned condensed milk dressing, bringing a delightful throwback to this unforgettable dish.
Experience the essence of Dargaville, the kumara capital of the world, where generations of hands have nurtured these sweet gems. We’ve hand-crafted our delicious hand-cut kumara chunks into a mouthwatering plate, perfect for sharing or enjoying solo. Topped with creamy sour cream, crispy bacon bits, and a drizzle of sweet chili sauce, each bite is a celebration of local flavours.
Take a tour from the start of the Northland region to the very Top as we present a Post card from Northland.
Begin the journey with a Kaipara Harbour oyster topped with Tamarillo & chilli snow, made from Due north Tamarillo vinegar and local chillis, our trip on a plate continues with Ruakaka Haku kingfish tataki & Kerikeri tomato and fig leaf. Our journey ends with Northland smoked eel and Karengo as a sensory experience symbolising the spirits departing at the top of Te Tai Tokerau
The kid on caffeine. Waipu locally roasted espresso from Epic Coffee Roasters and Northland oranges turned into an orange infused iced americano topped with cold cheese foam made from local macadamia nuts and Belle Chèvre goat cheese.
Enjoy the crunch, the ooze, the tang of a locally produced paddock to palate goat cheese toasted sandwich. The goat cheese and Rocket from Waipu, the artisan bread from Ruakaka and the pineapple/habanero jam made from locally grown pineapple and chilies. Optional prosciutto.
Hand rolled Gnocchi made from the soft & subtle Quark Cheese is served with a rich Very Old Edam & black pepper crema, topped with a blue cheese & sage crumb and finished with a parsley & Kerikeri citrus oil.
Delight in the vibrant flavours of our garden-fresh salad, featuring peas and pea shoots harvested from the Kemp House garden. This dish brings together Karupaera and Matariki riwai (potatoes), all lightly tossed with tangy sour cream, roasted garlic, and a hint of lemon juice from the historic Rangihoua lemon tree.
Baked sweet treat inspired by the baking history of France. Drawing on ingredients and flavours arriving aboard merchant ships into 19th century Kororāreka. This vibrant Tarte au Citron (citrus tart) incorporates delicious fresh lemons supplied by the 1830s English farm, Te Waimate Mission
