Kauri Cliffs’ Northland location provides a bounty of the freshest ingredients for delectable cuisine.
Fun to eat, well balanced and above all, easy to understand, Barry Frith draws inspiration from a wide base of international cuisines as he prepares the daily menus at Kauri Cliffs.
With an emphasis on local produce and providers, Frith and his brigade of chefs maintain relatively low food miles with fish often caught and cooked on the same day.
"“We champion local growers and seasonal fresh produce," says Frith.
"The focus is on finding the best available product and creating dishes for guests using punchy flavour combinations, yet put together in a simple way so as to highlight the ingredients own natural beauty with the greatest of visual impact."
Guests can choose from a variety of dining spaces, including the Main Dining Room, Tiger Room, Green Room and Verandas, with private dining arranged upon request.