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.
