Bay of Islands Aviation
The Gables Restaurant 19 The Strand, Russell, Bay of Islands, New ZealandA beautiful local twist on an underappreciated classic cocktail we introduce you to The Bay of Islands Aviation
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
Heroing Mahoe Cheese’s delicious Quark slathered on toasted in-house made Fry Bread with both sauteed Blueberries in balsamic glaze and fresh from Maungatapere Berries. Generously drizzled with Hot Honey made in-house with Waipu’s Barefoot & Wild’s raw honey and freshly picked Basil from Hydro Healthy in Whangarei.
Refreshing smoothie that’s both delicious and good for your gut. Made with Mahoe Cheese’s Yoghurt blended with fresh in-house cold brew coffee, Avocado and Banana from Maungatapere Mushrooms and sweetened with Kanuka Honey by Kauri Gardens. Served with ice, and whipped Greek Yoghurt from Mahoe Cheese and cream from Fresha Valley.
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.