Little River Inn
What makes your venue the Best Gastropub in New Zealand?
Little River Inn is an historic hotel, recently upgraded with flair and style, it’s no longer your typical country pub.
We aim to offer our guests a casual, cosy, country feel, with the best and, where possible, locally sourced, and seasonal produce.
We’ll welcome you with a big smile and hearty hello, and with 10 taps, you’ll soon have your thirst quenched and feel right at home.
Our Chefs update the menu regularly, moving with the seasons and locally available produce.
People love our effort and point of difference, and we’re increasingly becoming a destination.
Describe the experience your customers have at your establishment – what is your food and beverage offering and why do people come back for more?
Your first impression of our fabulous Inn will be the striking design and décor. Not too many country pubs will spoil their patrons with such cosy, comfortable and modern atmosphere. Our location offers us a fabulous setting, the outdoor garden has guests secluded in a warm and sunny spot for lunch with maybe a glimpse of a spectacular sunset over Lake Wairewa.
We’re very aware that eating out might be a rare treat for some, and ensure that every guest feels welcome, and is given every attention.
We have a broad range of beers, ciders, spirits, rotating local brews when we can. A varied fancy drinks menus and substantial selection of tasty non-alcoholic options are crowd pleasers.
Our menu, thoughtfully put together by our two experienced and talented Chefs, aims to satisfy the regular pub-goer with elevated options. Emphasising locally sourced and seasonal produce, such as Akaroa Salmon, Lumina Lamb, nearby chicken and duck eggs, and seasonal fruit and veg. Our chutneys, sauces and tantalising desserts are all made in-house. And with a few green thumbs in the kitchen, we are increasingly growing our own salad greens and garnishes.
Tell us how you showcase NZ produce / offerings? Does your menu change with the season and how is it locally influenced. How do you accommodate allergy and dietary requirements?
We’re very aware of our carbon footprint, and local foods and beverages are a priority for us. Fruits are sourced from local orchards, a range of herbs and vegetables is grown in our own gardens, and it is from these that our Chef makes our in-house preserves and condiments.
Our menu varies with the seasons, offering homely hearty meals over winter – Chef’s slow cooked beef cheek was a hit on our ever-changing specials board. During summer Chef’s Tuscan Scallop black bean salad has received exceptional reviews.
We are very aware of dietary requirements, with a lot of gluten free, dairy free and vegan offerings. If there isn’t anything suitable on the menu Chef is more than happy to listen to a patrons needs and whip up something delicious.
From Peninsula produced gin, whisky and wine, to Akaroa salmon, Barry’s Bay cheeses, Waimak whitebait, and wild-sourced herbs such as horopito and kawakawa our continually changing menu, while always providing favourite staples, aims to celebrate the foods of Horomaka and Aotearoa.
What are your key points of difference and how have you managed to deliver them?
Atmosphere. Service. Offerings.
In the summertime our beer garden is the place to be, under the festive lights and in amongst the Kaka Beaks. In winter we have a huge 42kWh, environmentally sound boiler heating the entire building, and our hot water too.
Nicky, Jo, Per and the team will always make you feel at home, and nothing is ever too much trouble.
Our Head Chefs will plate up superior meals that you wouldn’t expect to find outside of a major city, with simple wholesome flavour using fresh ingredients and tastes which complement each dish separately.
Best Known for:
Beer garden
Historic hotel
Cosy, comfortable atmosphere
Please describe your commitment to sustainability.
From the get-go, we have insisted on a sustainable approach wherever possible. In the build and fitout, we installed a wood-fired boiler for heating and hot water. This is fired with locally cut plantation wood. Lighting, where possible is solar powered, and growing our own herbs and vegetables means less transport. Waste is separated into recyclable varieties, while food scraps are separated for our own composting and then the remainder for collection by the neighbouring Kunekune pig, Alfie.
Please describe how you create ambience.
During construction, the brief to our interior designer was to create a bright, modern interior, without sacrificing the rural and historical aspects of the location. We cater especially for events that have national or cultural significance, such as the Rugby World Cup finals, Matariki, or the local A&P show, and provide live music, with a range of musicians from local to more well-known New Zealand names, such as Amiria Grenell, Emma Dilemma, Hera and Marlon Williams and Delaney Davidson called by to celebrate our first birthday with us.
