"Where possible, we make sure to source the best ingredients that New Zealand has to offer. We ensure the ethical origin of ingredients before any other consideration. Most of our products are made in-house, allowing us to control the quality from the raw ingredient to the finished product. We follow the seasons, forcing ourselves to be creative and writing the menu according to seasonal availability. We are passionate about integrity – and we always support other small owner-operated businesses as well."

“The Fish Sandwich” with house-cured and smoked line-caught kahawai fish fingers, mushy peas, tartare, and snow pea feathers with flaxseed and rye sourdough; “Beetroot and Ricotta” with organic house-made ricotta, beetroot and walnut skordalia, honeycomb, and crispy sage on country sourdough; and “The Cubano Sandwich” with free-range Cuban-style barbecue pork, spicy dill pickles, coriander mayo, Swiss cheese and lettuce on sourdough baguette.

Tucked into a tiny space on the almost raffish Karangahape Road, at the edge of the city’s downtown precinct, this is a must for a sublime sandwich. The pure passion of the owners is evident, with the best seasonal ingredients cleverly fashioned to order into stunningly modern and seasonal combinations, all tucked into freshly house-baked sourdough bread.

It’s almost impossible to choose, but don’t miss out on the perennially popular Reuben, the four cheese, or the seasonal vegetable speciality (halloumi and roasted, raw, and pureed cauliflower) from the daily changing menu. Great coffee, boutique beers, perfect cheese scones, and sticky buns.

“Honestly, this fish sandwich is one of the best sandwiches I’ve ever had.”

–Alton Brown, Afar Magazine