The Gathering

About The Gathering

The Gathering sits in Te Ramanui O Ruaputahanga, the civic precinct at 121 High Street in the heart of Hāwera, and is run by Helen & Phil — the pair locals call Hāwera's hospitality heroes. The kitchen turns out globally inspired, locally grown plates: free-range eggs from local farms, bread from Taranaki's Baked by Blanche, and a menu that moves from brunch classics to a Friday-and-Saturday night menu of small and large plates.

By day it's a brunch and coffee spot — poached eggs, loaded toasties, spiced confit mushrooms, house-made granola, sticky date pikelets and proper kids' meals — with smoothies, iced matcha and Tea Total teas alongside. Wednesday and Thursday run 9am–3.30pm, Friday runs through to 9pm and Saturday 10am–9pm, with Sunday winding up at 3pm; the kitchen closes at 2pm daily before re-opening at 5.30pm on Friday and Saturday evenings.

Ordering is counter-style: note your table number and the team will take care of you. The bar is a big part of the appeal — cocktails and mocktails, local craft beer including Shining Peak from New Plymouth, and a wine list that spans Marlborough, Burgundy, Rioja and dessert wines. Groups larger than eight are asked to call or email ahead.

The Gathering: Globally Inspired Brunch, Cocktails & Dinner in Hāwera

Tucked into Te Ramanui O Ruaputahanga — the civic precinct at the centre of Hāwera — The Gathering is the work of Helen and Phil, the pair locals have crowned Hāwera's hospitality heroes. Their idea is simple: globally inspired dishes built on locally grown produce, served in a space where coffee, cocktails and community share the same tables. The room hums from mid-morning, when the espresso machine starts pulling shots, through to Friday and Saturday nights, when the kitchen fires up the dinner menu and the bar takes over.

The daytime menu leans brunch-first and proud of it. Free-range eggs come from local farms, and the bread — ciabatta, rye sourdough, artisan loaves — is baked by Blanche, another Taranaki name. Order poached eggs on toast for the classic route, or go bigger with the protein breakfast stacked with bacon, NZ pork and fennel sausage, roasted cherry tomatoes and crispy potatoes. The hog loaded toastie piles manuka-smoked ham, mozzarella and vintage cheddar onto sourdough, while the spiced confit mushrooms with halloumi and butterbean mash are the pick for vegetarians. There's house-made granola for the health-minded, sticky date pikelets with salted caramel roasted pears for the sweet-toothed, and proper kids' meals — bolognese with dinosaur pasta earns its name — for under-12s.

From Brunch to the Night Menu

The kitchen closes at 2pm daily, then re-opens at 5.30pm on Friday and Saturday evenings for the night menu — and it's worth planning around. Small plates set the tone: Gathering's fried chicken, marinated and crusted in the house blend of 11 herbs and spices; porcini and truffle arancini; pork-and-prawn wonton soup. Large plates go deeper, with slow braised beef cheek on maple-spiced pumpkin, dukkah-crusted oven roasted salmon, pork belly with puy lentils and pear-walnut relish, and pulled lamb with spiced chickpeas and roast kūmera. Desserts finish the arc — a chocolate and hazelnut baci cake, a seasonal frangipane tart with vanilla mascarpone, or boysenberry and chocolate with a double chocolate cookie.

Service is refreshingly unfussy: take note of your table number and pop to the counter, where the team takes care of you. Groups larger than eight are asked to call or email ahead so Helen and Phil can set the room up properly.

A Bar That Pulls Its Weight

The drinks list is a genuine drawcard. Coffee runs from flat whites to iced matcha, with syrups and alternative milks on hand; smoothies like the Berry Berry and Mango Tango cover the daytime crowd. Come evening, the cocktail list gets playful — a Wednesday Adams, a Shark Attack, the lychee-and-elderflower Beyond Burgess Hill, or an Espresso Yourself built on Kahlúa, vodka and freshly ground espresso. Mocktails mirror the fun, and the beer fridge favours local: Shining Peak brews from New Plymouth sit alongside the classics and a zero-percent option. The wine list may be the sleeper hit, running from Marlborough sauvignon blanc and Martinborough chardonnay through Gimblett Gravels syrah, Rioja reserva and a luscious Noble Riesling for dessert.

Know Before You Go

The Gathering is closed Monday and Tuesday. Wednesday and Thursday run 9am–3.30pm, Friday stretches 9am–9pm, Saturday runs 10am–9pm, and Sunday winds down 10am–3pm. Menus flag vegetarian dishes and no-added-gluten or no-added-dairy options, and the team asks diners with allergies to let them know — though with seeds, nuts, dairy and gluten sharing one kitchen, they're upfront that it's not 100% risk free. Between the local sourcing, the globally roaming menu and a bar that punches well above its weight, it's easy to see why Hāwera has taken this gathering to heart.

Signature items

• Gathering's Fried Chicken
• The Gathering Garlic Bread
• Asian Slaw
• Sticky Date Pikelets
• Beef Cheek
• Espresso Yourself

Menu

Brunch

• Poached Eggs on Toast — Locally farmed free-range poached eggs on Baked by Blanche ciabatta.
• Protein Breakfast — Bacon, NZ pork & fennel sausage, roasted cherry tomatoes, poached eggs, crispy potatoes & ciabatta.
• Hog Loaded Toastie with Fries — Rye sourdough with manuka smoked ham, fried onion, mozzarella, vintage cheddar, pickle, mustard & relish.
• Eggs Benedict — Poached free-range eggs, wilted chard, grilled artisan bread & hollandaise; add bacon, cold smoked salmon or pork belly.
• Chicken Schnitzel Open Sandwich — Rye sourdough, chicken schnitzel, lettuce, blistered cherry tomatoes, parmesan & bacon crumb with caesar dressing.
• Spiced Confit Mushrooms — Confit portobello mushrooms with halloumi, butterbean mash, dukkah, artisan bread & rocket salad.
• House-made Granola — Puffed millet & buckwheat, almonds, currants, pumpkin seeds, seasonal compote & coconut yoghurt.
• Sticky Date Pikelets — House-made pikelets with salted caramel roasted pears, mascarpone & coconut crumb.
• Asian Slaw — Fresh seasonal greens, crushed peanuts & Thai dressing; add satay chicken, satay tofu or hoisin pork belly (also on the dinner menu).
• Lamb & Chickpea Salad — Pulled leg of lamb, spiced chickpeas, kūmera, red onion & spinach with dukkah & feta.
• Creamy Cherry Tomato Pasta — Blistered cherry tomato & spinach sauce with parmesan on bucatini; add cold smoked salmon or marinated chicken (also on the dinner menu).
• Fries — Salted with rosemary flaky sea salt, served with tomato sauce or aioli.

Desserts

• Boysenberry & Chocolate — Boysenberry ice cream, double chocolate cookie & boysenberry coulis.
• Seasonal Fruit Frangipane Tart & Cream — Seasonal fruit frangipane tart with vanilla mascarpone.
• Baci Cake — Chocolate & hazelnut baci cake with vanilla mascarpone.

Cocktails

• Wednesday Adams — Lime vodka, lemon, Chambord & triple sec.
• Purple Rain — Bacardi and lime juice.
• Coconut Quickie — Coconut milk, vodka & tiramisu liqueur.
• Shark Attack — Malibu, lime, blue curacao & grenadine.
• Tequila Passion — Tequila, passionfruit liqueur & cranberry.
• Mark Me — Maker's Mark bourbon with cranberry, Chambord & raspberry.
• Beyond Burgess Hill — Gin, lychee & elderflower.
• Espresso Yourself — Kahlúa, vodka & freshly ground espresso.
• Hurricane — Dark rum with passionfruit, lemon & orange.
• Falling Water — Feijoa vodka with Chi.
• Screaming O — Vodka, Baileys, amaretto, Kahlúa, almond milk & cream.
• Bloody Mary — Vodka, lemon & tomato juice.
• Pineapple Martini — Pineapple and passionfruit.

Mocktails

• Burgess Hill — Lychee, elderflower & tonic.
• Virgin Sunrise — Orange & grenadine.

Wine List

• Chardonnay Pinot Noir, Dunes & Greene — South Australian sparkling rosé with lemon zest & fresh strawberry notes.
• Cuvée Prestige Blanc de Blancs, Veuve D'Argent — French blanc de blancs with apple, pear & a light floral note.
• Brut Cuvee, Nautilus — Marlborough méthode traditionelle — fruity & fresh with a fine bead.
• Brut Majeur, Ayala — Refined French brut, light gold with fine abundant bubbles.
• Chardonnay, Saint Clair James Sinclair — Intense, opulent Martinborough chardonnay with toasty oak.
• Sauvignon Blanc, Palliser Estate — Iconic, elegant Martinborough sauvignon blanc with tropical fruit notes.
• Field Blend 'Gentil', Hugel — Alsace blend of gewürztraminer, riesling, sylvaner, pinot gris, pinot blanc & muscat.
• Pinot Gris, Greywacke — Marlborough pinot gris with succulent stone fruit aromas.
• Chardonnay, Chanson Vire-Clessé — Burgundy chardonnay with yellow-fleshed fruit & well shaped acidity.
• Pinot Noir Rosé, Opawa — Vibrant Marlborough rosé with fresh strawberry & floral notes.
• Heretaunga Syrah, Smith & Sheth CRU — Gimblett Gravels syrah with dark fruit, mineral & spice notes.
• Yalumba 'Sanctum' Cabernet Sauvignon — Coonawarra cabernet — deep crimson, rich fruit & structural tannins.
• Pinot Noir, Mt Beautiful — North Canterbury pinot noir, fruity with a savoury backbone & sweet spice.
• Syrah, Guigal Cotes-du-Rhone — Peppery Rhône syrah with firm tannins & good structure.
• Beronia Rioja Reserva — Rioja from older vines — black fruit, white pepper & sweet cinnamon spice.
• Noble Riesling, Saint Clair — Luscious Marlborough dessert wine with honey, dried apricot, fig & citrus spice.

Kids Meals

• Chicken and Chips — A simple favourite for guests 12 years & under.
• Bolognese with Dinosaur Pasta — Bolognese served with dinosaur-shaped pasta for under-12s.

Beer & Cider

• Skunk Juice Hazy IPA — Hazy IPA from Shining Peak, New Plymouth.
• Saline Feline — Wheat beer with raspberries.
• Fanny Fantham's Lager — A local lager pour.
• Little Fake XPA — Extra pale ale.
• Speight's Summit Ultra — A lighter beer option.
• Corona — Classic Mexican lager.
• Export Gold — NZ lager classic.
• Monteith's Apple Cider — Cream of the apple cider crop.
• Speight's Summit 0.0% — Zero-alcohol beer option.

Vegetables & Sides

• Crispy Potatoes — Crispy potatoes with flaky sea salt, rosemary & confit garlic.
• Green Salad — Leafy green salad with herbs, pickled veg & mint dressing.
• Seasonal Greens — Seasonal greens with ghee & New York pepper.

Coffee & Hot Drinks

• White Coffee — Latte, flat white or cappuccino, with alternative milks & syrups available.
• Black Coffee — Espresso, long black or americano; decaf at no charge.
• Tea — English breakfast and earl grey by Tea Total.
• Herbal Tea — Turkish breakfast, pure peppermint, pure lemon balm or ginger green tea.
• Hot Chocolate — A classic hottie.
• Traditional Chai Latte — Spiced chai, served hot.
• Mocha — Coffee meets chocolate.
• Vanilla Matcha Latte — Matcha with vanilla.
• Strawberry Matcha Latte — Matcha with strawberry.

Spirits & Nightcaps

• Premium Spirits Pours — Glenlivet, Toki Suntory whisky, Juno Gin, Four Pillars, Olive Leaf Gin, Zoa feijoa vodka, Absolut Citron & more.
• Pistachio Martini — Vanilla vodka, pistachio liqueur, amaretto & blue curacao.
• Taylors 10 Year Old Tawny Port — Tawny port poured by the glass.
• St Remy VSOP Brandy — VSOP brandy poured by the glass.

Large Plates (Dinner)

• Pork Belly — Roasted celeriac, braised puy lentils with pear & walnut relish.
• Beef Cheek — Slow braised beef cheek with maple spiced roasted pumpkin & an orange and almond crumb.
• Salmon — Oven roasted salmon fillet with dukkah crust, pea purée, spiced cherry tomato sauce & charred citrus.
• Chicken — Chicken Maryland with orange blossom caramel, pistachio dukkah, charred carrots, spring onion, labneh & preserved lemon.
• Lamb — Pulled lamb, spiced tomato chickpeas, roast kūmera & red onion, feta & dukkah.

Small Plates (Dinner)

• The Gathering Garlic Bread — Baked by Blanche sourdough with house-made garlic butter.
• Gathering's Fried Chicken — Marinated chicken pieces coated in Gathering's 11 herbs & spices, served with dill mayo.
• Wonton — Pork and prawn wonton soup with spring onion, chilli & bok choy.
• Arancini — Porcini and truffle arancini with porcini mayo.
• Olives — Marinated warm olives.
• Beetroot & Feta Salad — Baked beetroot, honeyed walnuts, mint & feta.
• Crostini — Char grilled ciabatta, whipped feta, blistered cherry tomatoes & dukkah.

Cold Drinks & Smoothies

• Berry Berry Smoothie — Mixed berries, blackcurrants, banana & apple juice.
• Mango Tango Smoothie — Mango, passionfruit, pineapple, apple & banana.
• Karma Drink Range — The house Karma drink selection.
• Juices — Apple; blackcurrant and apple; or mango, orange & apple.
• Fizzies — Gingerella, kola, lemonade & pink lemonade, with sugar-free options.
• Ice Cold — Iced latte, iced chocolate or iced matcha.

Frequently asked questions

What are The Gathering's opening hours?

Closed Monday and Tuesday. Wednesday–Thursday 9am–3.30pm, Friday 9am–9pm, Saturday 10am–9pm and Sunday 10am–3pm.

When is dinner served?

The night menu is only available from 5.30pm on Friday and Saturday evenings. The kitchen otherwise closes at 2pm daily.

How does ordering work?

It's counter service — take note of your table number and pop to the counter, where the team will take care of you.

Do you take group bookings?

Yes — for groups larger than 8, please call or email your booking so the team can best accommodate your group.

Are there options for dietary requirements?

Menus flag vegetarian (V), no added gluten (NAG) and no added dairy (NAD) dishes. Tell the team about any allergies — seeds, nuts, dairy and gluten share the same kitchen, so it's not 100% risk free.

Is there a kids' menu?

Yes — kids' meals for 12 years and under include chicken and chips and bolognese with dinosaur pasta.

Where exactly is The Gathering?

In Te Ramanui O Ruaputahanga, 121 High Street, Hāwera 4610.

Tips

• {"body":"The night menu runs from 5.30pm on Friday and Saturday evenings; the kitchen closes at 2pm the rest of the week.","title":"Dinner is Friday & Saturday only"}
• {"body":"Take note of your table number and pop to the counter — the team will take care of you from there.","title":"Counter service"}
• {"body":"Booking for more than 8? Call 026 684 1361 or email ahead so the team can best accommodate your group.","title":"Large groups, book ahead"}
• {"body":"The beer list leans local — try a Shining Peak brew from New Plymouth alongside the cocktail list.","title":"Local pours"}

Good to know

• {"family":"Kids' meals for 12 years & under, including bolognese with dinosaur pasta.","dietary":"Vegetarian, no-added-gluten and no-added-dairy dishes flagged; tell staff about allergies — shared kitchen, not 100% risk free."}