Fire Station Bakery Cafe

About Fire Station Bakery Cafe

Housed within one of Napier's iconic Art Deco landmark buildings, The Central Fire Station Bistro offers an elevated yet grounded dining experience celebrating Hawke's Bay's bountiful terroir. Co-owners Sam Clark and Florencia Menehem bring seasoned expertise from top Auckland kitchens and rich familial culinary roots in Argentina to craft seasonally driven, French and Italian-inspired dishes that put local growers, fishers, and artisan makers at the forefront.

From fresh house-made pasta and carefully prepared wild and local proteins to decadent desserts and sourdough baked in-house, every element across the menu highlights uncomplicated excellence. The kitchen partners directly with regional independent producers, including local regenerative growers, dairies, and boutique wineries, to create a dining journey rooted deeply in its Hawke's Bay home.

Hawke's Bay Provenance Meets Art Deco Elegance at The Central Fire Station Bistro

Set against the backdrop of one of Napier's standout heritage Art Deco buildings, The Central Fire Station Bistro offers a relaxed, refined celebration of regional gastronomy. Conceived by head chef Sam Clark and pastry chef Florencia Menehem after years of leading bustling kitchens across Auckland, the bistro serves as a showcase for Hawke's Bay's fertile soil, coastal waters, and artisan growers.

Grounded in Season and Soil

The kitchen's philosophy is unapologetically ingredient-led. By cultivating personal relationships with small-scale independent growers, divers, and farmers, the menu shifts continuously to match the micro-seasons of the East Coast. Whether it is wild venison paired with sunchoke and macadamias, fresh market fish accompanied by local greens and spiced curry butter, or delicate crudo accented by charred ginger ponzu, the cuisine remains focused, uncomplicated, and deeply expressive of French and Italian bistro traditions.

Every dinner starts at the table with bread made entirely in-house. Alongside their dedicated team, including skilled pastry hands who work early mornings kneading dough and crafting delicate sweets, bread-making has become an essential pillar of the kitchen's craft. From savoury starters like crisp manchego croquettes finished with burnt honey to tender hand-rolled potato gnocchi served with creamy stracciatella and toasted nuts, dishes strike a delicate balance between comfort and contemporary technique.

Pastry Artistry and Boutique Cellars

Dessert at the bistro is never an afterthought. Drawing on Argentine family heritage and deep technical pastry craft, the dessert selection features rich, textured creations like warm financiers dressed with miso caramel, crisp honey meringue, and luscious baked chocolate mousse paired with tart local tamarillo.

The beverage offering mirrors this hyper-local dedication. The cellar highlights prominent sub-regions across the Hawke's Bay plains and gravels, spotlighting both storied and emerging boutique winemakers. Guests can pair regional Syrah, Chardonnay, and Chenin Blanc with dinner, or explore thoughtfully mixed craft cocktails and premium non-alcoholic alternatives designed to complement every course.

Signature items

• Potato gnocchi
• Raw fish
• Chicken liver pate
• Rare seared wild venison
• Baked chocolate mousse
• House baked sourdough

Menu

Mains

• Potato gnocchi — Stracciatella, butternut, currant & pistachio
• Pork fillet — Confit belly, celeriac, cider poached apple, witloof
• Market fish — Curry butter sauce, mussels, cauliflower, broccoli
• Lamb rump — Merguez, carrot, braised greens

Sides

• Mesclun salad — Pickled citrus peel, feta, pumpkin seed
• Green beans and leafy greens — Garlic butter, pangrattato
• Shoestring fries — Truffle oil & parmesan

Entrees

• Raw fish — Avocado, sorrel, mandarin, charred ginger ponzu
• Fried halloumi — Pine nut tabouli, hot honey, beetroot, garlic yoghurt
• Rare seared wild venison — Shiitake, macadamia, sunchoke

Cocktails

• Nigori margarita — Espolon reposado tequila, nigori sake, cointreau, lime
• Elderflower drop — Vodka, elderflower, cointreau, lemon
• Brown butter old fashioned — Brown butter bourbon, ginger syrup, bitters
• Rhubarb bramble — Gin, chambord, house rhubarb syrup, lemon

For The Table

• House baked sourdough — Served with brown butter
• Chicken liver pate — Served with tamarillo relish and brioche
• Manchego croquettes — Served with burnt honey
• Oysters — Shucked to order, served with chardonnay vinegar

Non-Alcoholic

• Non3 toasted cinnamon & yuzu — Non-alcoholic wine alternative
• Non1 salted raspberry & chamomile — Sparkling non-alcoholic wine alternative
• Cranberry floss — Non-alcoholic plum wine, cranberry, apple & lemon
• Juice — Apple, orange, cranberry or tomato juice
• Fevertree tonic & ginger beer — Fevertree Indian tonic water, ginger beer

Dessert & Cheese

• Baked chocolate mousse — Tamarillo, hazelnut ice cream
• Financier — Miso caramel, pear, honey meringue, vanilla ice cream
• Our favourite cheeses — Fruit paste & sourdough

Frequently asked questions

What style of food does The Central Fire Station Bistro serve?

The bistro serves French and Italian-inspired dishes made with seasonal Hawke's Bay produce and locally sourced meat and seafood.

Do they cater to gluten-free diners?

The kitchen prepares its own wheat-free bread, and most of the menu can be adapted to be gluten-free, though an entirely gluten-free environment cannot be guaranteed.

Are there vegetarian options available?

Yes, the menu includes vegetarian selections such as manchego croquettes, fried halloumi with pine nut tabouli, and handmade potato gnocchi with stracciatella.

What non-alcoholic beverage options are offered?

The menu features curated non-alcoholic wine alternatives such as Non1 and Non3, house mocktails like the Cranberry Floss, juices, and specialty sodas.

Can guests book private dining or catering?

Yes, private dining experiences and external catering are both offered.

Tips

• {"body":"The sourdough is baked fresh in-house and pairs perfectly with their house-made brown butter and silky chicken liver pâté.","title":"Start with the Table Breads"}
• {"body":"The cellar features a deep roster of boutique, small-batch Hawke's Bay winemakers that you rarely find on standard restaurant lists.","title":"Explore Boutique Hawke's Bay Wines"}
• {"body":"Co-owner and pastry chef Florencia Menehem crafts exceptional sweets, from baked chocolate mousse to delicate financiers.","title":"Save Room for Dessert"}

Good to know

• {"dietary":"Wheat-free house bread available; most menu items can be adapted gluten-free."}