MĀHA Restaurant @ Wharepuke

About MĀHA Restaurant @ Wharepuke

Māha Restaurant sits within the Wharepuke Subtropical Garden at 190 Kerikeri Road, where a light, spacious and eclectic dining room opens onto a covered deck looking over the garden. Owners Ming and Diane frame a visit as being welcomed into their 'whare', where manaakitanga means guests are cared for in body, mind and spirit — warm, friendly service, table service throughout, and a calm, well-distanced space that's equally suited to a long dinner or casual drinks and nibbles.

The food is a pan-Asian, izakaya-style menu made for sharing — 'the way to the state of Māha is through sharing great kai', says Chef Ming — built on fresh, local and seasonal produce. Cuisine Magazine (2023) described it as 'unpretentious, clean and honest food... a menu made with love and calm consideration – by grown-ups for grown-ups.' Expect ramen from shoyu tonkotsu and sancho tonkotsu broths, charcoal-grilled Northland fish, wagyu cooked over coals or on a river stone, ika mata, sashimi when available, and desserts like the Māha 'double' crumble. The menu is tweaked seasonally and always evolving.

Behind it all are two seasoned hospitality professionals: Ming, who was opening executive chef at Chow, Dojo and Ancestral in Wellington and won Chef of the Year and Best Dish of the Year at The Orange Dining Room; and Diane, who runs front of house. They met working at a little restaurant in Woolloomooloo, Sydney, and later made Northland their home of choice, reborn as Māha in the subtropical garden.

Practicalities are thoughtfully handled: many dishes are gluten free and/or dairy free, and most dishes can be customised to individual needs rather than labelled GF, vegan or vegetarian. Dogs are welcome, deck tables can be requested when booking, gift vouchers are available, and the bar backs local suppliers — 144 Islands, The Landing, Omata Estate, Black Collar Distillery and Phat House Brewing — alongside sake, half bottles of wine, mocktails and plenty of non-alcoholic options.

Māha Restaurant: Pan-Asian Sharing Plates in Kerikeri's Wharepuke Subtropical Garden

Tucked inside the Wharepuke Subtropical Garden at 190 Kerikeri Road, Māha Restaurant asks you to slow down the moment you arrive. The dining room is light, spacious and eclectic, with well-distanced seating and table service throughout, and a covered deck that looks straight out over the subtropical garden — a vista the owners say is guaranteed to delight and relax. The welcome is framed as manaakitanga: you are welcomed into 'our place', their whare, and cared for in body, mind and spirit.

The kitchen cooks a pan-Asian menu built on fresh, local and seasonal produce. Cuisine Magazine put it this way in 2023: 'Earthy and esoteric elements meld in a pan-Asian menu... unpretentious, clean and honest food. A menu made with love and calm consideration – by grown-ups for grown-ups.'

The Story Behind the Stove

Māha is run day to day by its owners — Ming in the kitchen, Diane at the door. They met in Sydney while both worked at a little restaurant in Woolloomooloo, and over classic Martinis one night across a run of Paddington bars they decided to be together, spending the next few years following each other between cities and countries. New Zealand, specifically Wellington, became home: Ming was the opening executive chef at Chow, Dojo and Ancestral, Diane's first job back in the country was at Brasserie Flipp, and together they opened The Orange Dining Room in Swan Lane off Cuba Street — which was, in fact, orange. There Ming won Chef of the Year and Best Dish of the Year.

Northland began as a discovery made by chance and became their home of choice — 'the light, the colours, the diversity', as they put it. The Orange Dining Room is essentially reborn at Māha, right down to the couple's habit of accommodating dietary intolerances: Diane knows from her own experience how hard dining out can be when an ingredient, like onion, doesn't agree with you.

What to Order

Chef Ming's guiding line — 'the way to the state of Māha is through sharing great kai' — explains the izakaya-style format. Share a few dishes, share everything, or keep your plate to yourself; the menu is always being tweaked with the seasons.

Ramen anchors the list: Maha Beef Ramen on shoyu tonkotsu broth with MB7+ wagyu and a soy egg; Tantanmen with crispy fried tofu, fresh egg yolk and sesame; and Tsukemen, a dipping ramen with twice-cooked duck breast, pork belly and soy egg. From the charcoal comes Kabayaki fish — line-caught Northland fish glazed with kombu soy beside miso and yuzu pickled baby potato — while wagyu gets two showpieces: a smoked wagyu picanha and Ishi Yaki, A4 wagyu grilled on a river stone with yamachu wasabi and charcoal-and-wakame salt. Smaller plates run from ika mata and agedashi tofu to wood ear mushrooms, wagyu yakitori and grilled focaccia with local Kōwhai Point olive oil. Sashimi appears subject to availability on the blackboard, and desserts stretch from a traditional tiramisu to the Māha 'double' crumble, which pairs warm apple crumble with cold coconut sago.

Local suppliers anchor it all: Paroa Bay Oysters, Lee Fishery, Omak Meats, Marangai Farm eggs, Bella Vacca jersey milk, Orira Orchards, The Packhouse Market and Kōwhai Point olive oil, alongside Northland drinks from 144 Islands, The Landing, Omata Estate, Black Collar Distillery and Phat House Brewing.

The Drinks

The list mirrors the kitchen's local-and-Japan axis: Northland wine by the glass, sake served cold or warm, Japanese whisky beside Scotch and bourbon, and cocktails that raid the pantry — a 100% North Negroni with orangecello and kawakawa, or a Dirty Secret Martini with Māha chilli. Non-drinkers are properly catered for with mocktails built on Pentire botanicals, spritzers, fresh local citrus and a serious tea list, and Greywacke and Peregrine half bottles make an easy indulgence.

Before You Go

Many dishes are gluten free and/or dairy free, and rather than labelling items GF, vegan or vegetarian, the kitchen customises most dishes to the individual — state your needs when booking or on arrival. Bookings are advised: reserve by email or phone, and call if you don't hear back, as emails have been landing in spam. Ask for a deck table if you'd like to dine among the greenery; dogs are welcome. In winter, service may wind down earlier, so let them know if you'll arrive after 7pm. Gift vouchers are available, and the Kōwhai Point olive oil is sold retail to take home.

Signature items

• Ishi Yaki Wagyu A4 Beef
• Maha Beef Ramen
• Tsukemen
• Ika Mata
• Kabayaki Fish
• Māha 'Double' Crumble

Menu

Sake

• Otokoyama Kimoto Junmai — Full-bodied, rich & dry, savoury — served cold or warm
• Tamanohikari Junmai Daiginjo — Full-bodied, rich & dry, aromatic — served cold or warm

Ramen

• Maha Beef Ramen — MB7+ wagyu, shoyu tonkotsu broth, soy egg, spicy pickled mustard greens, spring onion
• Tantanmen Ramen — Crispy fried tofu, fresh egg yolk, spring onion, sesame, sancho tonkotsu
• Tsukemen — Dipping ramen with rich yuzu shoyu tonkotsu, twice-cooked duck breast, pork belly & soy egg

Spirits

• Black Collar Classic Gin — From Kerikeri's Black Collar Distillery
• Black Collar Classic Vodka — Kerikeri distilled
• Black Collar Chocolate Vodka — Kerikeri distilled
• Black Collar Rum — White or spiced, Kerikeri distilled
• Jim Beam Black — Bourbon
• Suntory Kaku Whisky — Japanese whisky
• Woodford Reserve — Bourbon
• Thomson Two Tone Whisky — Auckland, New Zealand
• Thomson Mānuka Smoke — NZ single malt
• Arran Single Malt 10 Year Old — Scotch single malt
• Kaichi Blended Malt — Japanese blended malt
• Yamazaki Single Malt — Premium Japanese whisky

Desserts

• Tiramisu — The traditional way, with Marsala & Amaretto
• Māha 'Double' Crumble — Warm granny smith apple & cinnamon crumble and cold coconut sago with ginger & brandy custard, oat, almond & caramelised white chocolate
• Chocolate Marquise — Dark Ghana chocolate & Grand Marnier with crème Anglaise and a vanilla brandy snap
• House Made Gelato or Sorbet — With a butter wafer per scoop
• Affogato — Vanilla milk gelato, coffee or decaf, wafer & liqueur — also available without
• Sicilian Affogato — Almond & saffron gelato with coffee or decaf & liqueur — also available without

Mocktails

• Virgin Negroni — Pentire coastal spritz, orange, soda, bitters
• “G”mT — Pentire Seaward with Fever-Tree Indian or elderflower tonic
• Gimlet Adrift — Lime juice, maple syrup, bay leaf

Beer & Cider

• Phat House IPA — Bay of Islands brew; fruity, malt driven, smooth (5%)
• Phat House Neipa — Hazy NZ hops, fruity & crisp (5%)
• Sapporo Premium Yebisu Lager — Japanese beer brewed in Japan (5%)
• Kirin Ichiban Shibori Dark — Japanese dark lager
• Guinness — Irish stout
• Corona
• Sawmill Ultra Lager — Low carb option
• Epic Blue Pale Ale — Low carb option
• Garage Project Fugazi Ale — Light ale at 2.2%
• Asahi Dry Zero — Non-alcoholic
• Heineken Zero — Non-alcoholic
• Morning Green Apple Cider — Auckland cider (4.9%)
• Zeffer Apple Cider Zero — Non-alcoholic

Share Plates

• Grilled Māha Focaccia — House focaccia with local Kōwhai Point extra virgin olive oil
• Garlic Bread with Roasted Bone Marrow — With chive & ginger salsa
• Ika Mata — Lightly marinated raw fish with coconut cream and chilli pickled pear
• Sashimi — Soy, house pickled ginger, Yamachu wasabi — see blackboard, subject to availability
• Māha Mozzarella — Unformed mozzarella, crushed vine-ripened tomato, tamarillo, Kōwhai Point olive oil
• Agedashi Tofu — Tempura tofu in soy, mirin, sake & kombu with katsuobushi
• Edamame — With pickled mustard greens, sea salt & sesame oil
• Wood Ear Mushrooms — Dressed with dark vinegar, garlic & sancho pepper
• Tempura Oyster Mushrooms — With Māha Japanese mayo
• Wagyu Beef Yakitori — Two skewers cooked over charcoal
• Broccolini — Grilled, with Māha chilli sambal

Hot Beverages

• Māha Spanish Style Hot Chocolate
• Liqueur Coffee
• Liqueur Spanish Hot Chocolate
• Pour Over Filter Coffee — Fresh filter coffee
• Espresso — Newton hand lever machine
• Kerikeri Organic Tea — Bay of Islands Breakfast, Royal Earl Grey or Manuka Mint
• Ti Ora Camomile, Lemon & Honey
• Japanese Green Tea
• Korean Citron Tea
• Wharepuke Lemon Myrtle Tea

Non-Alcoholic

• Lychee Spritzer — Lychee purée, lime & soda
• Jamaican Mule — Ginger syrup, lime & ginger beer
• Seasonal Mocktail — Fresh fruit, syrup & soda
• Fresh Juice — Local spray-free citrus — orange or tangelo
• Lime, Lemon Myrtle & Bitters
• Māha Lemon, Ginger & Honey — With Northland native flora honey, warm or cold
• Fever-Tree Mixers — Indian or elderflower tonic, ginger ale or ginger beer
• Karma Organic Cola — Sugar-free option available
• Schweppes Dry Lemonade — Add raspberry if you like
• Picky Apple Juice — 100% New Zealand apple juice
• Antipodes Sparkling Water — NZ sparkling, 1 litre or 500ml
• Ocean Water — Sparkling or still from Taipa, NZ

Half Bottles (375ml)

• Greywacke Wild Sauvignon 2022 — Marlborough sauvignon blanc
• Peregrine Pinot Noir 2016 — Central Otago pinot noir
• Greywacke Pinot Noir 2020 — Marlborough pinot noir

Cocktails & Aperitifs

• 100% North Negroni — Gin, vermouth, orangecello, kawa
• Dirty Secret Martini — Vermouth, vodka, gin, olive brine & Māha chilli
• Umeshu or Yuzu Umeshu — Japanese plum wine
• Gin-zu — Gin, yuzu, umeshu, prosecco
• Japanese Highball — Suntory whisky, soda & lemon
• Tokyo — Suntory whisky, umeshu, dry vermouth
• Aperol Spritz — Aperol, soda & prosecco
• J. Mule — Spiced rum, lime & ginger beer
• Vodka Lycheetini — Vodka, lychee liqueur, lychee purée
• Martini — Vodka or gin, dry vermouth, twist or olive
• Margarita — With optional chilli
• Old Fashioned — Whisky, bourbon or rum
• Sour — Gin, amaretto, whisky or bourbon

Wine (Glass & Bottle)

• Andre Clouet Blanc de Noir NV — Champagne
• Quartz Reef Brut NV — Otago méthode traditionelle
• Sartori Prosecco Brut — Italian prosecco, 200ml serve
• Alpha Domus Sparkling Rosé — Hawke's Bay sparkling
• 144 Islands Rosé 2025 — Northland rosé
• 144 Islands Albariño 2025 — Northland white
• The Landing Pinot Gris 2025 — Northland pinot gris
• The Landing Chardonnay 2025 — Northland chardonnay
• Omata Estate Syrah 2021 — Northland syrah
• Whyte Sauvignon Blanc 2024 — Marlborough sauvignon blanc
• Alpha Domus Viognier 2025 — Hawke's Bay viognier
• Felton Rd Dry Riesling 2025 — Central Otago riesling
• Peregrine Saddleback Riesling 2024 — Central Otago riesling
• Greywacke Chardonnay 2023 — Marlborough chardonnay
• Alpha Domus Batten Chardonnay 2025 — Hawke's Bay chardonnay
• Mt Edward Pinot Noir 2022 — Central Otago pinot noir
• Paisley Turntable GSM 2022 — Barossa GSM blend
• Bohemian Merlot 2022 — Hawke's Bay merlot
• Stormwood Bordeaux Blend 2023 — Waiheke Island red blend
• Čuvar Iris Merlot Cabernet 2024 — Hawke's Bay red blend
• Herringbone Syrah 2025 — Hawke's Bay syrah

After-Dinner & Fortified

• Chambers Rutherglen Muscat
• Fernando de Castilla PX Sherry — Pedro Ximénez sherry
• Hine VSOP Cognac
• Niepoort 10 Year Old Tawny Port — Ruby Port also available
• 144 Islands Vermouth on Ice — #2 fortified red with orange, kanuka, rata & bark botanicals; #3 fortified rosé with rhubarb & florals
• Māha Plum Shochu
• Māha Brandy Alexander
• Chocolate Espresso Martini
• Liqueur Selection (30ml) — Grand Marnier, Frangelico, Baileys, Amaretto, Drambuie & Mr Black coffee liqueur

From The Charcoal & Grill

• King Tiger Prawns — Poached in a creamy chorizo and paprika sauce
• Kabayaki Fish — Line-caught Northland fish grilled on natural charcoal, kombu soy glaze, miso & yuzu pickled baby potato, Japanese mayo
• Smoked Wagyu Picanha — NZ Black Origin wagyu with ragoût of oyster mushroom, onion & potato
• Ishi Yaki Wagyu A4 Beef — Grilled on river stone with potato, watercress, yamachu wasabi, charcoal & wakame salt

Frequently asked questions

Do I need to book a table?

Bookings are advised. Reserve by email through the website or call 09 945 6551. The team notes some emails have been going to spam, so call if you haven't heard back.

Can dietary requirements be catered for?

Yes. Many dishes are gluten free and/or dairy free, and instead of labelling items GF, vegan or vegetarian, the kitchen customises most dishes. Mention requirements when booking or on arrival.

Is the menu designed for sharing?

It's an izakaya-style menu — 'the way to the state of Māha is through sharing great kai', says Chef Ming. Share some dishes, share everything, or eat entirely your own way.

Are dogs welcome?

Yes, dogs are welcome, including at tables on the covered deck overlooking the subtropical garden.

Can we sit outside?

Yes. When you reserve, let them know you'd like the covered deck, which has a garden vista and also suits casual drinks and nibbles.

Do you sell gift vouchers?

Yes. Call or email the restaurant and they will organise a voucher for you.

What about dining later in the evening?

In winter the restaurant may close earlier as guests tend to dine earlier, so let them know if you intend to arrive after 7pm.

Tips

• {"body":"Some reservation emails have been landing in spam, so call 09 945 6551 if you haven't heard back after emailing.","title":"Book and confirm by phone"}
• {"body":"Ask for a deck table when booking to dine overlooking the subtropical garden — dogs are welcome out there too.","title":"Request the covered deck"}
• {"body":"Rather than labelled GF or vegan options, the kitchen customises most dishes — mention intolerances when you book.","title":"Flag dietary needs early"}
• {"body":"Service may close earlier in colder months, so let them know if you intend to arrive after 7pm.","title":"Dine earlier in winter"}
• {"body":"Kōwhai Point extra virgin olive oil, made in Kerikeri, is sold retail at the restaurant and pairs with the house focaccia.","title":"Take a bottle home"}

Good to know

• {"family":"An adults-focused dining room — described as 'by grown-ups for grown-ups'.","dietary":"Many dishes gluten free and/or dairy free; most dishes can be customised — mention needs when booking."}