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Seafood abounds in the north with scallops and oysters farmed throughout the region, though occasional sewerage scares and algae blooms put them off-limits. Snapper and kingfish are available year-round, and marlin and broad-bill swordfish are abundant between January and June.The region prides itself on its local produce, and w
Seafood abounds in the north with scallops and oysters farmed throughout the region, though occasional sewerage scares and algae blooms put them off-limits. Snapper and kingfish are available year-round, and marlin and broad-bill swordfish are abundant between January a
Seafood abounds in the north with scallops and oysters farmed throughout the region, though occasional sewerage scares a
Seafood abounds in the north with scallops and oysters farmed throughout the region, though occasional sewerage scares and algae blooms put them off-limits. Snapper and kingfish are available year-round, and marlin and broad-bill swordfish are abundant between January and June.
The region prides itself on its local produce, and with more skillful chefs arriving in the region, the restaurant food has improved.
People eat earlier in Northland than in the cities, with restaurants filling around 7. Dress is casual—jeans are acceptable in all but the most upscale lodges. From May through September, many restaurants close or reduce their opening hours, some to four nights a week. October sees regular hours resume.
This busy restaurant is named after Charlotte Badger, one of the first European women to live in New Zealand; legend says she was actually a pirate. It's pricey, but worth it for the delicious Japan-inspired seafood, seasonal vegetables, wood-fired pizza, and also gorgeous views from its location at the end of the wharf.
69 Marsden Rd., Paihia, Northland, 0200, New Zealand
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