Plated Produce

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.

Celebrate Kaipara kai with our hearty homestyle pie. Ruawai Sausages were named in the 1950s and this 70-year-old recipe has been nourishing generations of Northlanders. Distinctive in flavour and texture, for decades the Ruawai Sausage has been paired with humble Kaipara Kumara, the locally Northland-grown sweet potato.

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). 

Roasted Kaipara Kumara with toasted pumpkin seeds, almonds & pinenuts crushed, shaped & grilled. Topped with a Kotare Farm Grande Verte fresh fig with ‘fired’ Belle Chevre Manaia Ma cheese. From Chef’s garden a slick of the lanky chef’s elderberry syrup, nasturtium flower and salad burnet

This woodfired pizza special created exclusively for Savour Northland starts with a creamy NZ grown pumpkin base and is topped with grated mozzarella, manuka smoked lamb from Omak meats, Northland’s own Mahoe Farm blue cheese, mushrooms and rosemary.

This woodfired pizza special created exclusively for Savour Northland has a grated mozzarella base and is topped with smoked Kahawai from Whangarei’s Fish to Fish,
crunchy bacon from Omak meats, picked onion, creme fraiche and Kerikeri grown lemon.

Kumara Curry Puff: A crispy pastry with gold Kumara mash filling and flavoured with authentic Thai spices ideal as a starter or Tapas as a dish to share with others
Kumara Massaman Curry: A fusion of Thai and Indian - wet and dry spice ingredients and our famous Kauri Coast Gold Kumara, seasonal vegetables, peanuts, coconut milk and protein of your choice

Savour the taste of tradition with our Fresh Kaipara Flounder, expertly caught in the mighty Kaipara Harbour by a 4th generation fisherman from the historic fishing village of Ruawai. Lightly battered and fried to golden perfection, it’s paired with our house-made tartare sauce for that perfect bite. On the side, enjoy a basket of crispy locally grown Kaipara Kumara Chips, produced by Field Co, and our retro garden salad, topped with a nostalgic old-fashioned condensed milk dressing, bringing a delightful throwback to this unforgettable dish.

Experience the essence of Dargaville, the kumara capital of the world, where generations of hands have nurtured these sweet gems. We’ve hand-crafted our delicious hand-cut kumara chunks into a mouthwatering plate, perfect for sharing or enjoying solo. Topped with creamy sour cream, crispy bacon bits, and a drizzle of sweet chili sauce, each bite is a celebration of local flavours.

Take a tour from the start of the Northland region to the very Top as we present a Post card from Northland.

Begin the journey with a Kaipara Harbour oyster topped with Tamarillo & chilli snow, made from Due north Tamarillo vinegar and local chillis, our trip on a plate continues with Ruakaka Haku kingfish tataki & Kerikeri tomato and fig leaf. Our journey ends with Northland smoked eel and Karengo as a sensory experience symbolising the spirits departing at the top of Te Tai Tokerau

Savour the taste of Northland with our locally-sourced, sustainable ingredients. Our premium kingfish is expertly pan-seared and sourced from Ruakaka. It is accompanied by harissa-spiced rainbow carrots, the harrissa produced through the Fallow Grounds initiative, from Northtec, which repurposed unutilised land between avocado orchards to grow and harvest chilies. These vibrant vegetables pair beautifully with new potatoes and fresh herbs, all gathered from Leftfields in Waipu.  a herb-stuffed, pan-fried zucchini blossom and a creamy Belle Chevre goats' labneh, also from Waipu finishes this dish

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.

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.

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!