Ada Restaurant

We’re beyond excited to introduce you to Ada’s new Head Chef Alfie Ingham

After beginning his career in Melbourne and becoming a Head Chef very young, he has worked around the world, at Michelin star restaurants in London, as a private chef for Jim Carrey, lived and worked in rural France, worked with some of New Zealand’s best chefs and most recently he achieved 2 hats as Head Chef of Hugo’s Bistro. ‘

We hired outgoing chef Kia at Ada in May 2023 and set about creating a very special new menu.

Kia is part of the family now (you can’t escape that easy E hoa!) but has made the decision to put his health and family first. He will be taking a break from chef life for a few months and leaving Ada at the end of October. We wish him all the best and cant wait to see what’s next for this very special individual.

“I loved my time at Ada, Everything the Team and I have achieved in such a small time will stay with me forever.
Putting My health and Whanau first has always been something I've struggled with as many people know. I'm grateful to be able to take this opportunity to put those things first.”
Kia Kanuta

Stay tuned for more soon.

New crispy potato skins with an onion dip ✨

Taking chips and dip to a whole new level.

Toroī: Green lip mussels & fermented watercress 🌊

There’s one way to describe these to someone; if you like mussels you’ll love it. If you don’t like mussels, you will after you try this dish.

Did we mention we’ve got a brand new cocktail menu on the way? Keep your eyes peeled for updates on the delicious new drink pictured here 🥂

Banana milkshake and hand-made caramel creme pannacotta with chocolate soil and deep-fried wonton skin, now available. 🤎

The beef short rib has had a few changes and it's somehow even better than before. Now with Rewana enoki mushrooms and pumpkin, this is the dish to try when you visit 🤎

~ Breakfasts at Ada ~
Avocado on rewana; cucumber, snow peas, lime, heirloom tomato, ricotta

Open for brekkie Tue - Fri 7.30am-11.30am, Weekends 8.00am-11.30am

Beef short rib with horopito and harakeke rub.
This delicious dish is a part of our lunch and dinner menus, with a beautiful hay baked witloof and blue cheese, this is one you don't want to miss!

What better way to get over that back-to-work slump than breakfast with Ada? From Friday the 12th of Jan we will be open 7:30am - 11:30am for breakfast Tuesday-Sunday whether you're wanting to try our amazing new morning menu or just stopping in for coffee and a pastry.

From the 13th of Jan, we'll also be open for Saturday lunch.

Bookings are recommended but walk-ins are always welcome.

Happy New Year from the team at Ada! We are back for dinners on January 5th and are excited to announce that from the 12th of Jan we are opening for a breakfast service. Come and join us for our exciting new breakfast menu. Book online or drop in!

We've just launched our new Summer menu and hand-picked wine selection, check out the website for details. Bookings and walk-ins available. Pictured here is our paua and pork filled raviolo.

Bet you've never had a pannacotta like this before 👀
Chocolate & Tonka bean creme pannacotta, honey-bourbon figs & hazelnuts

New on our menu: Kumara cavatelli, charred zucchini, riccotta & spring herbs

Link in our bio for lunch and dinner bookings.

Cured & Smoked duck breast pihi, hangi cabbage, black garlic & kumara textures

Our new desert; a fresh take on steamed pudding

Puhikawa steamed pudding, sour plum gel, golden syrup espuma & ginger nut crumb.

Our delicious dessert options -

Chocolate pannacotta with hazelnuts: Cannoli with ricotta, vanilla, orange and pistachios: Hand-dipped chocolate bar from Chef Kia’s childhood memories

Beef short rib, with a horopito and harakeke rub, creamy Kahurangi beef cheese & hay-baked witloof

Link in bio to book & allocated walk-ins 🤎

Heritage carrots, buffalo curd, harakeke, horopito & honey

Link in bio to book & allocated walk-ins

Hangi Pork Belly w/ potato mousse & crispy onions 🤎

Link in bio to book & allocated walk-ins every night

Lunches every Thursday and Friday 12-2 🤎

Featured: Boneless whole market fish with Marmite isigny

Some of the exciting new dishes from our new menu - featured from left to right - Hangi potatoes with chevre and porcini soil, Heritage carrots with buffalo curd, Hangi pork belly with potato mousse and Rewana fried bread with oyster mushrooms and blue cheese.

Thanks to for the photos

Thank you so much to for this article. We are so excited to introduce these changes at Ada, Chef Kia's ( .bro.kia ) new menu is amazing. Available from lunchtime today, and more new items coming next week.

Check out the link below to have a read of the article
https://www.theurbanlist.com/nz/a-list/ada

A sneak peek at our new menu - paua, squid ink spaghetti, cockles, cream and nduja. More to come, so watch this space... 🍴🤎

Next up from the first of the items being added to Ada's winter menu is the pickled winter veg with kumara puree and verjus vinaigrette

Over the next week, we'll be showcasing the rest of the new dishes by chefs Kia Kanuta and Patrick Markus.

Link in bio to book & allocated walk-ins.

Second up from the items being added to the Ada winter menu is the kingfish on rēwena fried bread.

Over the next week, we will be showcasing the rest of the new dishes by chefs Kia Kanuta and Patrick Markus

Link in bio to book and allocated walk-ins

Introducing our new boneless crispy market fish served with a marmite isigny (trust us, it's insanely tasty)

From tonight we are launching the first items from our new winter menu created by Chef Kia Kanuta .bro.kia

Link in bio to book & allocated walk-ins