Herald Rating:
The menu is complicated, but creative with a "garden to fork" philosophy. We asked the waitstaff to decode some of the seasonal dishes for us as we were intrigued by the morning menu. It is a lovely touch to mention all the produce that comes fresh from the Hip Group's farm at Kumeu.
The look is so pretty, especially on a sunny day. The quaint courtyard with overhanging canopy has a very natural but elegant feel.
The food was delicate and delicious. We went with what was suggested - the faro, garden greens, pangritata, poached eggs and green butter ($17) with a side of crispy pancetta ($6). And, not your typical brunch pick of ribbon pasta with mushrooms and a fried egg ($17). My dining companion and I swapped half way through and we were split on which we preferred.
The coffee was just right.
