It’s an exciting time for Paihia Beach Resort and Spa’s Provenir Restaurant. Based in the Bay of Islands, the poolside restaurant has newly opened its doors after a month of renovations.Their innovative design aims to reflect the culinary productions of new Head Chef Marcus Berndt, who specialises in using locally sourced Northland ingredients.
The restaurant has undergone a fresh paint job, lighting installations, and a complete remake of the bar area and maître’d desk, to emphasise a modern ambience.
A new spring menu also accompanies the restaurant's new design, including a chef’s selection degustation hand-picked by Berndt.
“The chef’s tasting menu showcases six of the best dishes from our spring menu, along with the usual complementary courses that our customers currently get.” Restaurant manager Kathleen Thomas commented.
The dishes range from shucked oysters in a mignonette to Silver Fern spring lamb and smoked kumara.
“Marcus likes to play with under-utilised products such as sweetbreads that will be on his lamb dish.” Thomas hinted.
Berndt has previously worked in Germany and Switzerland and relishes the opportunity to put his international talent to use in the picturesque Bay of Islands location.
“Sourcing produce in the region is an honour. We are lucky to have such a diverse section of growers locally that have such passion for the area and their products.” Berndt concluded.
