Golden Bay restaurant at Pohara, Abel Tasman. Dining with dinners and desserts.

Our onsite restaurant has a high reputation for its slow cooked dinners and irresistible desserts using local ingredients (some directly from our own organic garden). Meals are freshly cooked each day. We are fully licensed and have a good selection of local wines, beers and spirits.

Restaurant

  • Created with Pride

    photo of proud chef

    We pride ourselves with preparing for you a genuinely high quality meal and serving the best local wines. We cook every meal fresh each day.

  • Locally Sourced Ingredients

    photo of local produce

    We grow our own salad greens, herbs and garnishes in our organic garden. All other produce is sourced locally if available.

  • Indoor/Outdoor Dining

    photo of customers enjoying wine on the patio

    The dining room opens fully the courtyard to take advantage of those warm summer nights.

  • Fully Licensed

    photo of wine glass on table

    We are fully licensed and carry a good selection of local wines, beers and spirits.

  • Slow Cooked to Perfection

    photo of grilled chicken

    We use slow cooking methods that result in healthier, juicier and more flavoursome food than with traditional restaurant cooking methods.

  • Breakfast

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    There is a choice of continental breakfasts and freshly roasted and ground espresso coffee every morning.

  • Vegetarian Option

    Each night we provide a vegetarian option to customers on request.

Bookings Only

We operate a “booking only” system. We require your booking of the evening meal no later than 4pm of the day but prefer and appreciate your booking a day in advance.

phone:
+64 3 525 8663

When

Dinner is served at 7pm unless otherwise arranged.

Summer

The restaurant is open for evening meals from Labour weekend (every year on the fourth Monday of October) until Easter.

Winter

During the winter season (Easter until Labour Weekend) the restaurant is closed.

Menu

Bookings Essential

Summer Set Menu

Open on weekends until Labour Weekend (23rd Oct), then seven days.

During the summer season we offer one set main meal per night with a vegetarian option and a choice of desserts. All meals include a bread and olive oil starter. Half portions for children available. We are fully licensed.

Chocolate Moose photo

  • Monday

    Chicken

    This chick(en) has an Italian look: Thighs stuffed with ricotta, capers and wrapped in bacon for style. Fortunately she is not on her own: Saucy risotto, pea puree and slightly pickled cabbage go along with seasonal salad for good measure. $29.00

  • Tuesday

    Fish

    Fish basking in tropical flavours (coconut, lemon grass, lime and chili) on an island of tamarind infused root vegetables kicked on by a zesty lime pickle. $32.00

  • Wednesday

    Lamb

    Bedouin Man would approve if he could make it to this feast of tender lamb coated in Ras el Hanout, red hot harissa, a chickpea and spinach patty and cool cucumber and yoghurt. He might, who knows? $32.00

  • Thursday

    Venison

    A deep dark velvety red would go nicely with this tender venison, nutty broccoli couscous, pea and feta crush and cumin scented carrot and parsnip puree. Deeply satisfying stuff! $34.00

  • Friday

    Pork

    Beneath the orange-sesame-soy tangle, sticky rice gingerly sidled up to pinky porky fillet, blissfully wallowing in sweet 100% puree kumara, leaving the veges green with envy. $32.00

  • Saturday

    Beef

    On the Riviera the chilled vege terrine is eyeing up the prime beef slow roasting next to his rather plump and rich Madame Spud sprawled on a leafy deckchair splashed in a balsamic dressing. $32.00

  • Sunday

    Veal

    This –oh so young- veal is showing its tender flesh made up with paprika, bacon and sage and tangoing with baby spinach on the creamy polenta stage, while the “Duo Vege” is playing a Salsa Verde. $32.00

Chicken breast photo