Our Ethos

From estate gardens and citrus groves to line-caught fish and hand-harvested produce from trusted Northland suppliers, every ingredient tells a story of its origin. Guided by a philosophy of respect and restraint, our kitchen showcases the best of the land and sea, complemented by Paroa Bay wines — grown, made, and bottled on the estate — alongside a curated selection of local and international beverages.

On-site Gardens

Our on-site gardens supply the kitchen with fresh herbs, leafy greens, edible flowers, and garnishes. Just across the road, Paroa Bay Estate provides even more from the land, with citrus trees and a boutique vineyard.

Sustainable Produce

We take a seasonal approach to everything we source. From line-caught fish and organic vegetables to free-range meats, we prioritise ingredients that are sustainably harvested and responsibly farmed, honouring the environment, our community, and the integrity of flavour.

Our Kitchen

Led by The Lindis Group Executive Chef Daniel Fraser, our kitchen philosophy is grounded in restraint and respect, letting the ingredients shine. With a contemporary approach to New Zealand cuisine, each dish showcases the texture, flavour, and character of the region’s finest produce, celebrating the best of the land and sea.

Dining Experience

Our service reflects coastal hospitality — relaxed yet attentive, shaped by the natural rhythm of the landscape and the ease of a long afternoon on the patio overlooking the Bay of Islands. From estate wine tastings to sharing the inspiration behind each dish, our front-of-house team, led by Gergely Nemeth, ensures a seamless experience that leaves you feeling genuinely connected to this place.

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