Perfect Pairing

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

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.  

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.

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

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.

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

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.