At 'Gerome' we are constantly striving day by day, to be the best at what we do. hugely influenced by the changing seasons and the abundance of amazing New Zealand produce on our doorstep, we change menus to frequently accommodate this. our philosophy is that food is reflective of many elements - a way of thinking, a view into someone's culture and the nostalgia of one's upbringing.
The food at ‘Gerome’ is indicative of this. approachable yet contemporary, based loosely on flavors from the greek islands where our head chef James spent time learning and working. we use only sustainable fish from leigh, shellfish from the Chatham's, whole carcasses butchered on site and cooked over charcoal and wood fire, then served on handmade crockery from our talented pottery artist Richard Naylor in Piha.