Titirangi Table
Titirangi Table offers a structured fine dining programme that moves beyond à la carte into a carefully sequenced engagement with Poverty Bay's seasonal harvest - course by course, producer by producer. It is built for guests who want to understand what they are eating and why it tastes the way it does in this particular latitude, at this particular time of year. The programme includes optional chef dialogue, printed provenance cards, and a closing kitchen visit that transforms a dinner reservation into a complete narrative experience.
Seven-Course Seasonal Menu
Chef Aroha Tūhoe builds each week's tasting sequence around what arrived at the kitchen door that morning - meaning no two consecutive visits produce the same menu.
Provenance Card Service
Every course arrives accompanied by a hand-printed card naming the farm, boat, or orchard of origin, the distance from Gisborne, and the specific variety or breed - turning each plate into a piece of local geography.
Chef's Table Reservation
A single table positioned at the pass seats up to four guests and includes live commentary from the kitchen team as dishes are finished - an immersive format reserved exclusively for advance booking.
Closing Kitchen Visit
Guests on the full tasting programme are invited into the kitchen after service for a fifteen-minute walk-through with the sous chef, reinforcing the restaurant's commitment to transparency over mystique.
Dietary Architecture Service
Titirangi Table's kitchen rewrites the tasting menu entirely for guests with specific dietary requirements - not a reduction of the original but a parallel menu of equal ambition built from alternative local ingredients.
Private Dining Room
A separate enclosed dining room seating twelve is available for corporate dinners, milestone celebrations, and confidential hosted events, with the full tasting menu served by a dedicated floor team.