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Sage Restaurant Paroa Bay New Zealand
Sage Restaurant Paroa Bay New Zealand


Open Wednesday to Sunday, 12pm – Late.


Sage Restaurant at Paroa Bay was recently awarded One Hat in the Cuisine Good Food Awards 2023/2024.

We do not have to look far for inspiration at Sage — our restaurant at Paroa Bay Winery. Perched high above the idyllic Bay of Islands, it is the Moana (ocean) and Whenua (land) who inform and inspire our menu. From the end of the fishing line cast into the sea to the orchard doors of our suppliers and our very own onsite gardens, our focus is on locally grown and sourced ingredients which combine seamlessly into a uniquely creative brand of New Zealand cuisine.


With a broad-ranging menu that features some of the freshest and most revered offerings from the ocean — all sustainably fished and line-caught — and some of New Zealand’s world-renowned natural produce, our chefs work to strike the perfect balance between creative flair and allowing their ingredients to be savoured as they are.


With all dishes thoughtfully matched from wines directly from our very own cellar door, the culinary experience is full-circle. It is our considered and intuitive approach that pervades the restaurant at Sage, from ingredient sourcing, through the kitchen and front of house.


In a world where sustainability matters, we're extremely proud to know that almost every ingredient in our kitchen has come from just down the road — we even picked some of them ourselves. It is the connection between our surroundings and our menu that sets Sage apart — and when the surroundings are one of the most beautiful natural environments on the planet you can taste the difference. 



We pride our menu in using the best local suppliers and ingredients on offer

We grow the following produce in our onsite gardens at Paroa Bay Winery

Sorrel, garlic chives, fennel, kale, quince, Italian parsley, shiso, lemon verbena, crab apples, feijoa, rocket, mizuna, endive, lemon, lime, mandarin, radish, red beetroot, nasturtium, rosemary, oregano, thyme, watercress, lettuces, silverbeet, spinach, coriander, basils, strawberries, chilli, dill, borage, tomatoes, spring onion, cucumber, peas, mint, beans, plum, figs, grapefruit, orange, edible flowers.

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