Indulge in our golden honey biscuits, freshly baked with the finest 'Bee Happy Honey' from Kerikeri. Perfect for pairing with a cup of tea or as a special treat any time of day, these honey biscuits are a little taste of nature's sweetness.
A beautiful local twist on an underappreciated classic cocktail we introduce you to The Bay of Islands Aviation
Experience the crisp, invigorating taste of our Grapefruit Soda, syrup crafted from juicy grapefruits handpicked from our very own Kemp House Orchard. Whether you're looking to quench your thirst or savour a sophisticated non-alcoholic option, this Grapefruit Soda is the perfect choice to refresh your day.
With a strong focus on the Bream Bay area we bring you Moanas Ruakaka farmed blue paua, minced and formed into a paua packed patty on a piece of toasted organic sourdough from Ruakakas pinenut bakery, then covered with creamed paua and topped with fresh radish micro greens from Left fields in Waipu. On the side we have Left Fields home pickled beetroot along with roasted walnuts from the aunties tree (somewhere in Ruakaka) and then blue cheese from Mahoe Farmhouse cheese in Pakaraka.
Beer battered Northland Kingfish fillet grown and farmed at nearby Ruakākā, Locally grown cos lettuce, beetroot and green cabbage slaw. Served together in a toasted buttermilk bun with a side of Kumara Crisps. Paired with a refreshing light lager from Phat House brewery.
The ultimate Northland Local toastie made with 'All You Knead' sourdough bread, Mahoe Aged Cheese, Maungatapere Oyster Mushrooms, Windies Pineapple cured Bacon, Roasted Garlic Paste, House Made Pesto and Micro Greens with all the fillings sourced from the Whangarei Produce Market.
Crispy Oyster Mushrooms, these deep-fried delights are seasoned with aromatic Szechuan peppercorns, creating a bold and zesty flavour. They are served with a rich black vinegar and sweet chili dipping sauce, adding a perfect balance of tangy, spicy, and sweet notes for an irresistible taste experience. Paired with a North meets East cocktail showcasing local Brooklane Winery TuiTui London Dry Gin
Our dish features Northland farmed Yellowtail Kingfish (Haku). Sustainably raised in state-of-the-art recirculating aquaculture systems, offering a delicate yet rich taste that celebrates both tradition and innovation. Served with a fragrant coconut Penang curry with burst of lychees, charred onions, crispy organic quinoa and locally foraged kaffir lime leaves. Paired with
Northlands Dancing Petrel’s Barrique Reserve Viognier that is aromatic, hand harvested, Barrique fermented, Seductive, Smooth and Silky.
Fresh local snapper marinated in garlic and lemon zest with locally grown NZ spinach, black olives, sundried tomatoes and capers. On a creamy wild garlic and herb base sauce. Come and taste our amazing pizza all made with local Northland Ingredients
Northland beef cheek slow braised in Phat house midnight espresso stout, Hellhole three cheese mix, horse radish mayo and house pickled onions served between two slices of Aunty Marilyns’ Rewena bread.
We’re showcasing two of our most beloved producers in Northland. Partner this with the shift to spring, and it was a no-brainer. Left Field’s organically grown zucchini blossom, stuffed with Belle Chèvre Creamy goat’s cheese and seasoned with oregano and espelette pepper.
We’ve gone all Carrie and Samantha on you.. Introducing our Savour Northland cocktail, a cherry cosmo. Well, at least our take on one. Built around Bay of Islands’, Black Collar Distillery’s Vodka, we’ve added the classics — Cointreau and lime, plus a a slightly left field shot of cherry syrup. It’s quite the stir.
Indulge in our house-made Brioche, crafted with farm-fresh, free-range eggs from the renowned Mairangai Farm. We generously spread it with rich Manuka Honey from Honey Paihia and toast it to golden, caramelized perfection. To top it off, we add a dollop of velvety Mahoe Quark, infused with more of that luscious Honey Paihia Manuka Honey and a touch of decadent burnt butter. Every bite is a sweet, buttery celebration of local flavours!
Indulge in a slice of our Cappuccino Cheesecake, served with a freshly brewed filter coffee made from your choice of our freshly roasted single-origin or blended coffees. Our cheesecake is made using our signature blend, Sabio Coffee, along with locally sourced Bella Vacca cream
The perfect brunch. Our fresh Belgium waffles are cooked to order, to showcase our fresh Northland Strawberries sourced from the Whangarei Growers market. Topped off with fresh cream and drizzled with Whittakers chocolate.
Consistently our most sort after dessert. A deep dish sweet pastry filled with lemon curd made exclusively from Northland Lemons, sourced from the Whangarei Growers market. Then topped with a lightly toasted meringue. Pair it with any of our in house made gelato or sorbets for a dessert people travel the country for.
Experience the vibrant flavours of Northland with Butterfish’s pan-seared prawns and scallops. Paired with a house-made trio pepper coulis, this dish is complemented by crispy kale, juicy cherry tomatoes, and a bright finish of Northland-grown lemons. Each bite offers a perfect balance of fresh, local ingredients that celebrate the rich produce of our region. This is sure to be your new favorite dish at Butterfish!
Introducing Seaside’s special Steak Burger, crafted with a taste of Northland. Enjoy the bold flavors of NZ prime beef ribeye scotch, perfectly grilled and served on a soft brioche bun. We’ve added caramelized onions, fresh Northland tomatoes, crisp lettuce, and a fried egg, all brought together with a smoky BBQ sauce. Paired with crunchy chips, this burger celebrates the best local ingredients Northland has to offer. Taste the essence of our region in every bite!
Our delicious Orange Almond Cake made using Wakelin Station’s pasture raised eggs, Kerikeri Oranges and ground almonds. (Wheat free/DF) paired with a regular Latte made with local Max Coffee Roasters’ Morning Blend.
Packhouse sourdough pastry made with 100% butter, hand laminated on site. Filled with house made lemon curd using Kerikeri lemons, and a light meringue made with Wakelin Station’s pasture raised eggs.
Experience the perfect blend of bold and smooth with Local Max Coffee Roasters’ Espresso, expertly shaken with Black Collar Chocolate Vodka and Kahlua. A deliciously rich treat to satisfy your coffee and cocktail cravings!
Minced Ruakākā pāua, creamy potato and smoky Omaks bacon, crumbed, fried and served with a dill and Chardonnay mousse in the shell. Paired with The Landing Chardonnay. A crunchy, creamy bite that captures the coast — local ingredients, proper flavour, and a glass of something good.
Smoked Haku kingfish rillette made from heads, cheeks and frames, served with Dargaville kumara chips, cornichons, dukkah and micro herbs from our garden. Paired with 144 Islands Coco Maeve Rose, this combo highlights local produce and shows how fresh seafood and wine can come together perfectly.
Warm your heart at Gumdiggers Café with a sumptuous, sweet and spicy kūmara tart; paired with a delightfully spiced cappuccino, blending harmonious flavours. Developed to celebrate the mighty yet humble kūmara, pride of the Kaipara region, it is paired with a delightfully spiced cappuccino using a Gumdiggers Café secret blend of harmonious flavours.
