At Whitebait the dishes are all about the ingredients – in fact they are a showcase for them.
Our chefs use fresh, seasonal produce. We try to source our ingredients from our local region where we can. Our strong relationships with our suppliers ensures we receive the best quality produce and ingredients – we honour that quality by treating all ingredients with respect and care. We also love to forage – you may see us in Mount Victoria hunting mushrooms or on the beach looking for local seaweed!
The seafood is treated with the reverence it deserves. Finfish are caught by long line. A myriad of seafood is seasonally available including Bluenose, Hapuka, Snapper, John Dory, Salmon and other finfish. We also feature crab, paua, tuatua, clams and selection of oysters. At Whitebait we have our own Fishmonger to select and prepare every piece of seafood.
For owner and Executive Chef Paul Hoather and Head Chef James Pask the focus is serving the freshest and best ingredients, cooked using techniques that will enhance the flavour to its full potential. To complement natures’ bounty all dishes are made fresh and by hand – this includes our wonderful sauces, pastas, sausages and our bread Wellington Sourdough.