Our menus reflect our belief in provenance, sustainability, seasonality and locally sourced product.

We celebrate fresh, seasonal, local produce. While we once sourced produce from our own farm in Kumeu, over time we outgrew the produce we were able to grow ourselves. Instead, we have focused on partnering with like-minded farmers and gardeners - people who are sensational at what they do. Being able to support and connect with artists of the field and garden is a source of great joy for us. We are passionate about knowing the places and the people that produce our food throughout New Zealand.

We pride ourselves in using only seasonal ingredients of the highest quality. Our cooking techniques showcase the ingredient - simple, delicious.

We make all our own breads, pasta, patisserie and gelato from raw, local ingredients. We believe in expanding our knowledge and abilities, testing ourselves, and truly understanding the labour and love that goes into crafting delicious food.

When we can’t make it or grow it, we know who did.

We enjoy close relationships with our farmers and gardeners. Craig and Maree Morton raise our Shorthorn beef, and rear lamb solely for Hipgroup, on pasture shouldering the Aongnatere river in Katikati. Our Hampshire pork, raised by Amanda and Wayne, roams free on acres of verdant land in the far north, bordered by native trees. The lamb, beef and pork travel to Provenance, our Depot and onsite butchery in Waimauku, where our own butchers respect the entire animal before sending the meat back to our venues. The entire journey from paddock to plate is one of care, nurture and respect.

We invest the same amount of care in our living produce. Our heritage tomatoes are purpose grown in Waimauku,

We acknowledge that flavour, quality, raising and growing practices are much more important than the outer appearance of an ingredient. Flavour and care are  key!

We want our menus, our environment and our service to create an exceptional experience for our guests in a casual, relaxed and warm environment. To have an interesting, innovative menu that uses the highest quality, sustainably produced local food.

We want you to be a part of this experience, feel connected, be a part of a community that is larger than ourselves, that we all belong to and are responsible for.