The Heart of Bites & Bowl
Our kitchen is the reason Bites & Bowl exists. Every plate starts with what's good right now—from Auckland growers, coastal waters, and our own hands.
Our Philosophy
Seasonality
We write our menus around what's at its peak. In summer that means tomatoes, stone fruit, and line-caught fish; in winter, root vegetables, braises, and citrus.
Relationships
We buy from people we know—market gardeners in Pukekohe, fishers out of Leigh, and small orchards in Hawke's Bay. Relationships matter more than shortcuts.
Simplicity
We don't hide behind sauces or tricks. Good ingredients, careful fire, and a light hand are enough. The bowl or plate is the frame, not the story.
Meet the Kitchen Team
Head Chef
Marama grew up in the Far North and trained in Auckland and Melbourne. She brings a deep respect for Māori food traditions and a modern, produce-driven style. Her signature is the smoked kahawai bowl with pickled kelp.
“If the ingredient is good, the dish is already halfway there. My job is to not get in the way.”
Sous Chef
Tom runs the pass on busy nights and is the reason our grill section is so consistent. He's obsessive about butchery and dry-aging, and he makes the best lamb ribs in the city.
“Fire is the oldest tool in the kitchen. We just try to use it well.”
Sourcing
We work with day boats out of Leigh and Coromandel for snapper, kahawai, and trevally. Fish arrives whole, and we break it down in-house to use every part.
Pukekohe growers supply our root vegetables, leafy greens, and brassicas. We also work with urban farms in Auckland for herbs and edible flowers.
Hawke's Bay stone fruit, Central Otago cherries, and free-range pork from Waikato. We buy whole animals and use everything from nose to tail.
Techniques
Our grill burns manuka and applewood, giving lamb, beef, and vegetables a gentle smoke. We cook over embers, not flames, for even heat and deep flavour.
“Embers teach patience. You can't rush good fire.”
We make our own kimchi, sauerkraut, and pickles in small batches. Ferments add acidity and depth without heaviness, and they change with the seasons.
“A good ferment is like a quiet conversation—it takes time.”
Our pasta is rolled fresh every morning, and our sourdough is baked in-house. It's labour-intensive, but it's the difference between good and memorable.
“Flour, water, salt, time. That's the whole recipe.”
Signature Dishes
Chef's pick
Line-caught kahawai, hot-smoked over manuka, served on a bowl of brown rice, pickled kelp, cucumber, and a soft egg. It's our most-ordered dish and a true taste of the coast.
Chef's pick
Slow-cooked lamb ribs, glazed with pomegranate molasses, finished on the wood grill, and scattered with fresh mint. Sticky, smoky, and a little sweet.
Chef's pick
Whole roasted cauliflower, charred on the grill, served on a swipe of tahini, and finished with house-made dukkah and herbs. A plant-based dish that stands on its own.
The Venue
Bites & Bowl is a restaurant first. Our dining room, bar, and kitchen are the heart of the venue, open from lunch through dinner. The food and service come before anything else.
After dinner, guests can move to our physical gaming floor, which features real poker tables, roulette, and blackjack. It is a genuine, land-based casino within the same venue, not a themed concept or online service. The gaming area opens later in the evening and is separate from the dining spaces.
Book a Table
The best way to understand our kitchen is to sit down and eat. Book a table for lunch or dinner, or ask about our group dining options for celebrations.
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