The menu changes regularly as Marcus works closely with local growers and forages for seasonal ingredients, making the most of Northland’s subtropical climate and exceptional produce. There’s a genuine sense of place throughout the meal with every dish reflecting the region and the season. The regularly changing menu offers thoughtful cooking where ingredients are centre stage. A standout main is the twice-cooked pork belly, served with caramelised cauliflower purée, pickled daikon and master stock, balancing richness with freshness and acidity. To finish with something sweet, the rich dark chocolate mousse with orange, brownie and salted pretzel crumb offers the perfect mix of indulgence and texture. Warm hospitality and a welcoming atmosphere complete the experience.

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