OVERVIEW
OVERVIEW
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Pacifica proudly, stubbornly & passionately owner operated by Chef Jeremy Rameka & partner & maitre'd Natalie for 17 years.
Our humble blue bungalow houses up to 30 seats for degustation only dining.
We focus on delivering each visitor a genuine considered dining experience in an intimate setting.
We hope to provide a bespoke occasion to share & remember.
All welcome, just trust the Chef!
REVIEW
REVIEW
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"That special combination of excellence across all aspects of the dining experience. From the moment you arrive you are special...Jeremy is a master and has refined his menu to tell a uniquely New Zealand story. Every ingredient has a reason for being on the plate, flavours are pure and honest and so very delicious. Only the most skilled and confident chefs can achieve this."
Kelli Brett.
Editor of Cuisne Magazine.
PHILOSOPHY
PHILOSOPHY
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Of Ngati Tuwharetoa & Ngapuhi descent, Jeremy is focused on "bringing old flavours forward; stuff of childhood memories, using techniques that are natural " to him; whilst retaining the integrity of fresh ingredients.
" Ingredients are gifts to be used with respect."
As such he tries to keep them as natural as possible.
"There is a soul essence to cooking, just like music, food plays the best note when cooked from the heart."
- Chef Jeremy Rameka.
MENU
MENU
We've always thought that the element of surprise adds to the degustation experience, so you won't find a sample menu here, our
menu content is changing daily!
Always a set 6 course degustation at $105pp or $195pp with optional wine match.
Our menu is a daily balance of both seafood and or meat/offal.
Apologies we do not offer an A La Carte menu or vegan/vegetarian.
ACCOLADES
GOOD FOOD AWARDS
Best Restaurant- 2017
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1 Hat- 2015
2 Hat- 2016,'17,'18
3 Hat- 2019/'20/'21/'22/'23/'24
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Best Regional Restaurant- 2015, 2016, 2019
FOOD STORY
FOOD STORY
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'We are often asked what is New Zealand's food story. Rameka has been quietly writing it over many years proving that simplicity and honesty together with an intimate knowledge of local ingredients is all it takes to create a masterpiece."
"Pure, unfussy. uncontrived. Some claim to let ingredients speak, Jeremy Rameka excells at making this a reality."
Kerry Tyack.
Lead Assessor of Cuisine Magazine.