If you share a passion for fresh seasonal ingredients sourced locally, you'll find the 'nature to plate' experience at Carrington Restaurant a real treat. Menus focus on food grown on and around the property, creatively showcasing the abundance of fine produce available in New Zealand's Northland.
There is nothing quite like appreciating a really great wine next to the vineyard it was sourced from. Karikari Estate, whose distinctive wines can be tasted over a platter of regional produce in the Estate’s Café, overlooks Carrington Resort with superb views out to the ocean.
New Zealand’s North is a showcase of the country’s world famous produce. With ingredients grown on the estate, scallops from Karikari Beach, oysters from Rangaunu Harbour, local mussels and cheeses, the dining is superb. You can even go fishing with a local captain and bring your best catch back to the resort’s kitchen to prepare for your evening meal.
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*Served in Carrington Restaurant & Bar. **Served in Karikari Estate Winery Café, located adjacent to the resort. Open seasonally.
Munish Raja is the award-winning Head Chef of Peppers Carrington Resort. His career highlights include working as Sous Chef for Waiheke Island Resort, Head Chef with Compass Group, at Langham Hotel, Centra Hotel and Amphora restaurant.
Chef Munish is one of 6 featured top Chefs of Northland recognised by the Restaurant Association. He entered a regional Northland culinary fare competition held in Whangarei and was the overall winner, winning a Silver medal in 2013. He also won a Bronze medal in the 2008 New Zealand Culinary Fare Competition for Live Desserts and two Bronze medals in the 2012 New Zealand Culinary Fare Competition for Fish & Seafood and the Mystery Box categories. Chef Munish will be a judge in the forthcoming New Zealand Culinary Fare Competitions. He is the Manager of all catering outlets for Peppers Carrington Resort and Karikari Estate, designing menus that focus on a 'nature to plate' philosophy.