Weave Eatery

About Weave Eatery

Weave Eatery is a light-filled café and catering kitchen in the Sky Point Building at Waikato Innovation Park in Ruakura, Hamilton East — a weekday spot for fresh, seasonal and sustainably minded food. From 8am to 3pm, Monday to Friday, the daily cabinet is stocked with fresh bakes, sweets and quicker lunch options, while the all-day menu invites you to book a table and linger in a beautifully curated space that celebrates texture with pops of colour. Coffee is Fair Trade by Atomic, poured with milk from Kaipaki Dairy, alongside produce, meat and dairy sourced from around the region. Chef Graeme Woods heads the kitchen, known for fresh, beautifully presented food, and works closely with owner Tracey Kensington on everything from in-house dining to offsite events. Beyond the eatery, Weave caters breakfasts, morning teas, lunches, platters, canapés and shared feasts for corporate and private occasions, and the venue hosts functions of up to 60 seated or 100 standing on late afternoons and evenings, Tuesday to Saturday.

Weave Eatery: Fresh, Seasonal Café Food at Waikato Innovation Park, Hamilton East

Tucked into the Sky Point Building at Waikato Innovation Park in Ruakura, Weave Eatery is a café and catering kitchen that has made fresh, seasonal, locally sourced food its whole identity. Open Monday to Friday from 8am to 3pm, it serves the Innovation Park community and the wider Hamilton East neighbourhood — and steps outside those hours for private and corporate events by request.

The philosophy is straightforward. Coffee is Fair Trade, roasted by Atomic, and poured with milk from Kaipaki Dairy. Produce, meat and dairy come from around the region wherever possible. That local-first thinking carries through everything the kitchen does, from the ever-changing cabinet to the plated dishes on the all-day menu.

The cabinet and the all-day menu

Drop in and the first thing you'll notice is the cabinet: it changes daily and fills with fresh bakes, sweets and quicker lunch options for anyone on the run. If you have more time, book a table and settle into the dining room — a light, beautifully curated space that celebrates texture with pops of colour, and a calm spot to linger over what to order. The all-day menu is built, in the kitchen's own words, to leave you spoilt for choice, leaning on whatever the season and the region's suppliers are offering.

The people behind the pass

The kitchen is led by chef Graeme Woods, well known for his fresh, beautifully presented food. He works closely with owner Tracey Kensington, and together the pair shape the experience both in the eatery and offsite at events. That partnership is part of why Weave reads as one coherent offering rather than a café with a side catering hustle.

Catering for every kind of gathering

Catering is a genuine second half of the business. Weave caters breakfasts, morning and afternoon tea shouts, lunches, drinks and platters, creatively pairing ingredients to give familiar favourites a fresh take. Lunches come as individually boxed or shared "office shout" packages — Revive, Nourish, Sustain and the Shared Shout — with a minimum order of eight. Platters include a charcuterie and cheese board, a vegetarian-friendly mezze and a sweet treat platter, each feeding 15 to 20.

For bigger occasions, the canapés menu (minimum 25 people) runs from Vietnamese rice paper rolls and lamb kofta to crispy buttermilk chicken cups, with vegetarian, vegan, gluten-free and dairy-free dishes clearly flagged. The Feast Table brings shared mains like rosemary and orange glazed ham, slow-roasted beef sirloin, lemon-and-ricotta stuffed free-range chicken or a tahini-roasted whole cauliflower for the plant-based table, alongside sides and salads built for a crowd. Catering can be collected free or delivered around Hamilton, with set rates for the inner city, Innovation Park and the AgResearch campus.

Functions and events

The eatery itself transforms after hours. As a function venue it seats up to 60 for a dinner or hosts up to 100 for a standing soiree, available late afternoons and evenings Tuesday through Saturday. Weave also works alongside Waikato Innovation Park and Royal Laboratorie to create bespoke events of all sizes, from evening networking functions to seated dinners and presentations.

Planning a visit

Weave Eatery is at 3 Melody Lane, Ruakura — look for the Sky Point Building within Waikato Innovation Park. It's a weekday operation, so plan a working breakfast, a long lunch or an afternoon coffee stop, and book ahead if you'd rather guarantee a table. Gift vouchers make an easy present for the food-lover in your life. Whether you're after a Fair Trade flat white with Kaipaki milk, a cabinet sweet, a catered morning tea for the office or a full feast for a hundred, it all comes back to the same values woven through everything: fresh, seasonal and sustainably minded.

Signature items

• Fair Trade Atomic Coffee
• Daily Cabinet
• Weave Charcuterie + Cheese
• Mezze Platter
• The Feast Table
• Canapé Selection

Menu

CanapéS

• Vietnamese Rice Paper Rolls with Prawns — Fresh prawns, herbs and peanut-soy dipping sauce (GF).
• Za'atar Pumpkin & Feta Arancini — Roasted pumpkin, sundried tomato and feta (V).
• Prawn Cocktail Lettuce Cup — Tabasco and avocado with chilled prawn (GF/DF).
• Charred Courgette, Pea + Mint Fritter — With salted ricotta (V).
• Crispy Parmesan Polenta Bite — Truffle aioli, pickled onion and pecorino (GF).
• Blue Cheese Mousse Tartlet — Onion jam and candied walnut (V).
• Crispy Buttermilk Chicken Cos Cup — Miso aioli and pecorino in a crisp cos cup.
• Lamb Kofta — With dukkah and mint (GF/DF).
• Smoked Salmon Seeded Cracker — Whipped feta and pickled onion (GF).
• Smoked Ham Hock Croquette — With mustard and cheddar.
• Honey & Thyme Roasted Grape Crostini — Topped with feta whip.
• Pulled Pork Tostada — With avo whip and pineapple salsa.
• Bang Bang Cauliflower — With spiced yoghurt (V/GF).
• Free-Range Chicken Skewer — With housemade satay (GF/DF).
• Vietnamese Rice Paper Rolls (Vegan) — Fresh salad herbs and peanut-soy dipping sauce (Vg/GF).

Platters

• Weave Charcuterie + Cheese — Local and NZ cured meats, cheeses, house crackers, pickles, olives, bread; feeds 15–20.
• Mezze Platter — Dips, olives, falafels, skewers and pickles with bread; vegetarian option available.
• Sweet Treat Platter — House-made bite-size sweets and fruit; feeds 15–20.

Sides & Salads

• Crispy Smashed Potatoes — Miso aioli, spring onion and pecorino.
• Polenta Bites — Served with curry mayo.
• Seasonal Blanched Greens — With eggplant kasundi and crispy shallots.
• Maple Glazed Carrots & Kumara — Slow-roasted and finished with almond dukkah.
• Slow-Roasted Sticky Beetroots — Goat's cheese, walnuts and orange (GF).
• Herby Super Slaw — Sticky soy seeds and herb dressing (GF/DF).
• Moroccan Carrot — Radicchio, date, almond and buckwheat (GF).
• Turmeric Israeli Couscous — With olives, roast eggplant and sultanas.

Cabinet & Coffee

• Daily Cabinet — Changes daily — fresh bakes, sweets and quicker lunch options to go.
• All-Day Menu — Seasonal dishes to enjoy dine-in; built to leave you spoilt for choice.
• Atomic Fair Trade Coffee — Fair Trade coffee by Atomic, served with milk from Kaipaki Dairy.

Feast Table Mains

• Rosemary & Orange Glazed Leg of Ham — Served with all the trimmings.
• Slow-Roasted Beef Sirloin — With confit garlic and salsa verde.
• Free Range Chicken Breast — Stuffed with lemon, herb and ricotta.
• Tahini Slow-Roasted Whole Cauliflower — With almonds, cranberries and mint; vege/vegan.

Feast Table Packages

• Leisure — One main, one side, one salad plus a green salad.
• Luxe — Two mains, two sides, one salad plus a green salad.

Catering Lunch Packages

• Revive — Weave wrap or sandwich, a savoury, sweet slice or fruit skewer.
• Nourish — Wrap or sandwich, Weave salad, savoury, sweet slice or fruit skewer.
• Sustain — Wrap or sandwich, salad, meat skewer, savoury and a sweet finish.
• Shared Shout — Slow-roasted beef sirloin or lemon-and-ricotta stuffed chicken, salad, roll and lemon tart.

Breakfast & Tea (Catering, Chef'S Choice)

• Chef's Choice Breakfast — Savoury and sweet selections; minimum order of eight people.
• Morning or Afternoon Tea — Chef's selection of one to three sweet and savoury items; minimum eight.

Frequently asked questions

Where is Weave Eatery located?

In the Sky Point Building at Waikato Innovation Park, 3 Melody Lane, Ruakura, Hamilton East, Hamilton.

What are the opening hours?

Monday to Friday, 8am to 3pm. After-hours events can be arranged on request.

Can I book a table?

Yes — bookings can be made online via the Book Now link on the eatery page.

Do you cater for offices and private events?

Yes — breakfasts, morning or afternoon teas, boxed or shared lunches, platters, canapés and the Feast Table. Breakfast, tea and lunch catering has a minimum of eight people; canapés and the Feast Table require 25.

Can the venue host a function?

Yes — the space seats up to 60 for a seated dinner or hosts up to 100 standing, available late afternoons and evenings, Tuesday to Saturday.

Do you sell gift cards?

Yes — Weave Eatery gift vouchers are available to purchase online.

What coffee and milk do you use?

Fair Trade coffee by Atomic, served with milk from Kaipaki Dairy.

Tips

• {"body":"The cabinet changes daily, so a morning visit gives you the fullest choice of fresh bakes, sweets and quick lunches.","title":"Catch the cabinet early"}
• {"body":"Tables can be reserved online — handy for group lunches at the Innovation Park.","title":"Book for lunch"}
• {"body":"Breakfast, tea and lunch packages need a minimum of eight people; canapés and the Feast Table need 25.","title":"Mind catering minimums"}
• {"body":"Catering requests are confirmed by email — if you haven't heard by 2pm, give them a call or email.","title":"Watch for the confirmation email"}
• {"body":"Evening functions run Tuesday to Saturday, with room for 60 seated or 100 standing guests.","title":"Plan functions for weeknights"}

Good to know

• {"dietary":"Vegetarian, vegan and gluten-free options are flagged across the catering menu, and dietary requirements are collected with every enquiry."}