Solera

About Solera

Solera is a two-hatted neighbourhood restaurant and wine bar set along Maunganui Road in Mount Maunganui. Founded in 2021 by Nick Potts and Chloe Ashman, the venue pairs meticulous, world-class dining standards with an approachable, relaxed coastal attitude. Inside, rich deep burgundy walls and water glasses fashioned from repurposed wine bottles cultivate a grounded and intimate dining space.

At the culinary core, Head Chef David Bryson guides an innovative sharing menu built around modern hearth cooking. Focussing on instinct, open flame, and premium local produce, the kitchen crafts multi-course tasting experiences and thoughtful à la carte dishes alongside an adventurous wine list inspired by curious cellar selections. Whether dropping in early for a quick flight and plates or settling in for a full Chef's Menu, guests are met with generous hospitality that welcomes everyday visits as comfortably as landmark celebrations.

Solera: Modern Hearth Cooking and Considered Hospitality in Mount Maunganui

Nestled along Maunganui Road, Solera stands as a cornerstone of refined dining in the coastal heart of Mount Maunganui. Established in 2021 by co-founders Nick Potts and Chloe Ashman, the restaurant was conceived with a sharp ambition: to present the culinary rigour found across top dining institutions of New Zealand and Melbourne within a relaxed and unpretentious environment. The establishment takes its name from the storied Spanish solera aging system, a process Sherry houses rely on to guarantee depth, evolution, and vintage-spanning consistency. This ethos of uncompromised care directly informs the dining room’s hospitality.

From the moment guests step inside, the ambiance feels warm and considered. The design features rich, deep burgundy walls, ambient lighting, and bespoke water glasses repurposed directly from wine bottles. Rather than positioning itself purely as a once-a-year destination, Solera balances high-end craft with everyday approachability, inviting patrons to return often whether dropping by for a glass of cellar wine or settling in for an expansive feast.

Modern Hearth Fire and Local Produce

At the stove, Head Chef David Bryson leads a brigade committed to modern hearth cooking, working with fire, instinct, and a deep appreciation for regional growers and fisheries. The kitchen's devotion to technique and seasonal ingredients earned Solera recognition in the Cuisine Good Food Awards, securing one hat in 2023 and 2024 before advancing to two hats in 2025 and 2026 as the Bay of Plenty's sole two-hatted restaurant.

The menu revolves around shared plates where flame and smoke impart character to both meat and vegetables. Early courses highlight delicate balance, from cured kingfish dressed with chorizo oil to delicate beef tartare seated within crisp croustades with sesame and bonito. Substantial dishes showcase hearth roasted proteins such as treacle-marinated veal picanha paired with smoked quince, crisp pork scotch topped with pork skin granola, and smoked duck breast balanced by charred mandarin and bitter witloof leaves. Seafood selections like harissa-glazed octopus and pan-roasted snapper demonstrate equal precision over open heat.

The Chef's Menu and Cellar Pairings

While diners can explore the culinary range via the à la carte menu, the quintessential Solera journey is experienced through the multi-course Chef’s Menu. This structured progression spans eleven dishes across five distinct movements, allowing the kitchen to present a cohesive narrative of seasonal flavors. Dietary adaptations receive the exact same attention to detail, with fully dedicated menus prepared for gluten-free, dairy-free, pescatarian, vegetarian, and vegan guests.

Beverages at Solera are curated with curiosity, spanning exceptional regional vineyards across Northland, Marlborough, and Hawke’s Bay. Guests can opt for The Solera Wine Experience, an expertly calibrated pairing progression designed to mirror the textures and smokiness that emerge from the hearth.

Signature items

• Chef’s Menu
• Beef Tartare
• Smoked Duck Breast
• Treacle Marinated Veal
• Fire Roasted Octopus
• Jerusalem Artichokes

Menu

Bread

• Potato Bread — Served with house butter or olive oil
• Gluten Free Bread — Served with house butter or olive oil

Sides

• Jerusalem Artichokes — Porcini cream or mushroom foam, mushroom tea, kale
• Potato — Chicken fat mash, chicken skin, cider onion jus
• Grilled Cabbage — Fire-roasted with curry butter or curry, swede, miso, walnuts

Dessert

• Chocolate Mousse — Raspberry sorbet
• Today's Dessert — Daily chef selection

Bites & Starters

• Oysters — Cucumber, jalapeño
• Beef Tartare — Sherry dressing, croustade, bonito, sesame
• White Anchovy — Burnt tomato, crouton or gluten-free toast
• Tuna Tart — Bluefin tuna, citrus, guindilla, buffalo curd
• Choux Bun — Celeriac, parmesan, truffle
• Tomato Toast — Burnt tomato dressing, crouton
• Edamame — Vietnamese mint, black garlic
• Mushroom Tart — Mushroom espuma, shiitake

Beverage Offerings

• The Solera Wine Experience — Curated multi-course wine pairing
• 2023 Dancing Petrel ‘Bubbly Beau’ Sparkling Cabernet Franc — Northland wine selection
• 2022 Vandal ‘Militia’ Field Blend — Marlborough wine selection
• 2013 AC Wines ‘Centennial’ Syrah — Hawke’s Bay wine selection
• 2021 Rockferry Nebbiolo — Marlborough wine selection
• 2015 Squawking Magpie ‘The Nest’ — Hawke’s Bay Merlot, Cabernet Franc, and Malbec blend
• NV Askerne ‘Noble Noir’ — Hawke’s Bay wine selection

Mains & Shared Plates

• Kingfish — Cured fillet, chorizo or burnt tomato dressing, spring onion
• Duck — Smoked breast, duck parfait, burnt mandarin, witloof
• Veal — Treacle-marinated picanha, smoked quince, beetroot
• Pork — Pork scotch, mustard glaze, pork skin granola
• Lamb Loin — Lamb belly, lamb fat carrot, black walnut, mint
• Octopus — Harissa glaze, parsley, spinach, almond
• Snapper — Grilled fillet, buttered lettuce, mussel
• Charred Leeks — Burnt tomato dressing, spring onion, curds
• Grilled Tofu — Charred mandarin, witloof
• Oyster Mushroom — Fire-roasted, harissa glaze, parsley, spinach

Frequently asked questions

Where is Solera located?

Solera is located at 165 Maunganui Road in Mount Maunganui, Tauranga.

What awards has Solera won?

Solera was awarded One Hat in the Cuisine Good Food Awards for 2023 and 2024, and Two Hats for 2025 and 2026, making it the Bay of Plenty’s only two-hatted restaurant.

What style of food does the kitchen serve?

The kitchen specialises in modern hearth cooking, presenting an innovative sharing menu driven by open fire, seasonal produce, and local ingredients.

Are there dedicated dietary menus available?

Yes, Solera offers full dedicated Chef's Menus tailored for gluten-free, dairy-free, combined gluten-and-dairy-free, pescatarian, no seafood, vegetarian, and vegan dining.

What is Early Bird dining?

On Friday and Saturday before 6pm (table reservations between 5:00pm and 5:45pm), Solera offers a 90-minute, four-course dining menu featuring nine dishes and an arrival glass of wine.

How can I make a table reservation?

Reservations can be booked online through SevenRooms via the link on Solera’s website.

Tips

• {"body":"If visiting on Friday or Saturday, reserve a table between 5:00pm and 5:45pm to enjoy a four-course tasting menu with a glass of wine on arrival.","title":"Book Early Bird Dining on Weekends"}
• {"body":"Opt for The Solera Wine Experience to enjoy sommelier-selected pairings matched directly with your courses.","title":"Explore the Dedicated Wine Pairings"}
• {"body":"The five-course Chef’s Menu covers eleven dishes and provides the most comprehensive showcase of the hearth kitchen.","title":"Try the Chef's Menu for the Full Experience"}

Good to know

• {"dietary":"Dedicated tasting menus available for gluten-free, dairy-free, pescatarian, vegetarian, and vegan diners."}