At Kauri Bay we believe in showcasing some of New Zealand’s finest products available. We have a selection of menus to cater to every event requirement; everything from relaxed cocktail style canapes and plates, shared family-style platter menus, to multiple course degustations.
All our menus are seasonally designed by our Head Chef Andrew Methven with a careful passion. Andrew has a ‘knack’ for handpicking those unique local ingredients to tie his offering into the Clevedon area.
Platter Style Menu
Set Menu
Working Style Menu
Canapes Menu
The Bunkers & Quails Bites
After leaving school Andrew attended Canterbury University pursuing a BA in English literature with the intent of becoming a journalist.
But starting work in local restaurants as a waiter led to a lot of conversations in the kitchens asking how and why of the chefs as they cooked.
Fast forward a few years after returning from London and this growing curiosity led him train as a chef at CPIT in Christchurch, he returned overseas to gain more experience but a call from a friend took him to Akaroa and opening his first restaurant.
Andrew’s career grew from there over the years eventually taking him from restaurants to catering to Executive chef roles on the large scale event scene with him running events like the New Zealand Golf Open at the Hills in Queenstown to The ASB Tennis classic with Skycity.
His approach to food has always retained that curiosity and excitement of flavours in the pursuit of excellence in delivery and experience for the customer.
