Our meats are freshly sourced in New Zealand, expertly trimmed & coated with our house made rubs and baste.

Our cuts are lovingly smoked, up to fourteen hours at 125 degrees celsius, with well seasoned oak. Our reverse flow 250 gallon, New Zealand made offset smoker can hold a whopping 100kg of succulent, fall of the bone meat.

Artisan made from scratch on site daily. Delicious linked sausages - sour dough breads & cakes. Pickles & sauces with zing.