Plated Produce

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.

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.

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).