Traditional Māori sourdough made from locally sourced potatoes, served hot with butter and a selection of homemade jams.
A fine selection of nuts, seeds and spices, deliciously topped with coconut yoghurt and fresh berries.
Fresh Coromandel green-lipped mussel fritters served with a mixed salad.
Fresh Coromandel oysters served with a watercress salad and pikopiko (NZ fern shoots).
A traditional chicken hāngi served with kumara, pumpkin and potato.
Pork and Puha served with a selection of seasonal steamed vegetables.
Quinoa, chickpeas, cucumber, red bell pepper, red onion and parsley, delicately mixed with an apple cider, flax-seed oil, garlic and lemon dressing.
Baked flounder infused with manuka honey, kelp and peppery horopito leaves. Served with sautéed mushrooms and lemon green beans.