Whangamata’s classiest restaurant offers a concise and evolving menu of bistro classics that might feature twice-cooked pork belly or confit duck leg. Starters to look for include sautéed scallops and prawns or fresh oysters. The airy deck is perfect for a few lazy afternoon tipples of NZ craft beer or wine. During the height of summer, hours are extended.
It was up for sale at the time of research, so the focus of the menu may change under new owners.