A hearty, golden loaf made with roasted orange kumara puree and fresh rosemary.

Vegetarian

Extra virgin olive oil warmed with native Kawakawa leaves, served with a toasted nut and seed blend featuring native Horopito.

Dairy free

Mild

A smooth, earthy chickpea and spinach spread with roasted mix of herbs (rosemary, oregano, and a drizzle of Manuka honey.

Vegan

Roasted Chickpea snack done at air fry mixed in a spice flavor.

Vegan

Roasted orange kumara, free-range chicken breast, baby spinach, toasted pumpkin seeds, and fresh kiwi slices, finished with a Manuka-mustard dressing.

Mustard

Pan-seared Canterbury lamb, peppery wild rocket, toasted walnuts, and crumbled feta, finished with a Kawakawa-balsamic reduction.

Vegan

Cucumber, shredded carrots, quinoa, spiced chickpeas, sunflower seeds & spinach with a lemon-herb dressing.

Lactose free

Organic

Roasted beets, cherry tomatoes, cottage homemade, candied walnuts & rocket with a honey-balsamic dressing.

Peanuts

Raw

Our classic burger done with meat mixed with beans cooked in a barbecue on top with lettuce, pickles, heirloom tomatoes, served with a side of fries.

Roasted vegetables potato, tomato, pepper, aubergine & carrots mixed with green salad served with Kawakawa infused olive oil.

Bow of rice with sesame

Fruit salad with avocado cream served with chocolate sauce

Vegetarian

Native Kawakawa leaves with organic lemon and a swirl of Manuka honey.

English tea infused in a boiled water with milk and cream on top.

NZ-grown cherries macerated in light syrup, mixed with hibiscus tea and cold-pressed.

For the Tea Base: 1 cup water, 1 teaspoon loose-leaf black tea (or 1 tea bag), 1 small sprig of fresh Kawakawa (or substitute with a pinch of cardamom for a similar spicy, herbal note). For the Coffee: 1 shot of espresso (or 1/2 cup of strong, cold-brewed coffee). Sweetener: 1–2 teaspoons of high-quality New Zealand Manuka honey. Milk (Optional): 1/4 cup steamed oat or almond milk.