Probably easiest to quote from the website in order to catch a flavour of this whacky (aptly named!) and charming place ... ... ...
"After three years following his artistic dreams Dave is back in the kitchen where he belongs with many new ideas and the same old idea of relaxed, eccentric dining with art and music, madness and mayhem. Open 9am till late for breakfast, lunch and dinner and closed Mondays so he can catch up on some sleep!"
"We are on the Coromandel at beautiful Flaxmill Bay next to Cooks Beach, a short ferry ride from Whitianga with a free pick up at night or a lovely 15min walk.
Since 1998, when we first opened, we have tried to create a cultural centre where not only your tastebuds will be satisfied with good food, but also your sight with painting and sculpture, your hearing with the best live music, your smell from the open kitchen and if it’s touch you are after I’m sure we can organise a shoulder massage!
We have local, national and international musicians, films, poetry, afternoon concerts, art exhibitions, an annual sculpture symposium and more. But of course our food is the heart of our business."
Brunch:
- Eggs Benedict - with spinach, bacon or salmon and hollandaise
- Salmon Stack - hash brown, salmon and tomato with hollandaise
- Bacon and Eggs
- Corn Hotcake - corn fritters with bacon, egg,
hollandaise and sweet thai chilli - Soup of the day
- Fresh scallops, macadamia crumbed on corn hotcake
with pernod cream sauce and salad
- Cajun chicken or salmon salad
- Fresh crayfish with kaffir lime butter and green salad
- Fresh kingfish fillet with lemon cream sauce french fries or salad
- Ika Mata - Rarotongan style marinated fish salad
- Coromandel mussels - cruchy crumbed or steamed in garlic,
tomato & white wine - Macadamia and Pesto Pasta
- Fish and chips
- Nuggets and chips
- Spicy wedges
Dinner / from 6pm
- Entree - Homemade ciabatta garlic bread
- Golden kumara fries with homemade garlic aoili & sweet thai chilli
- Soup of the day
- Fresh scallops, macadamia crumbed on corn hotcake
with lemon cream sauce - Coromandel mussels - crunchy crumbed or steamed in
garlic, tomato & white wine
Mains
- Tender scotch fillet on mustard mash with crispy bacon,
wok tossed veges and a rich red wine jus - Oven roasted pork fillet with dates and apricots on
mustard mash with a kiwifruit and red onion salad - Free range corn fed chicken breast with bacon & shallots
on lemon risotto cake with a green salad - Fresh kingfish fillet with lemon cream sauce,
french fries, salad or veges - Crispy skin salmon on lemon risotto cake with wild greens
and a red wine reduction sauce - Manuka smoked and marinated lamb rump with wok tossed veges,
roasted garlic potatoes, pesto and rich red wine jus - Vegetarian - orange croquettes on lemon risotto cake with
wok tossed veges, golden kumara and salsa
Dave's Art
"I have always been into art appreciation but it is only in the last eight years that I have been able to pursue my own ideas and it is a great foil to the frenetic life of a restaurantuer.
My first solo exhibition (of collages) was at the Upstairs Gallery in Whitianga in 2001. I switched to oils and had an exhibition here at the Egg in 2002. In 2003 I had an exhibition of oils at Te Uku Gallery in Raglan and travelled to Rarotonga to have a joint exhibition with Mark Cross, Mahariki Tangaroa, Fatu Fe’u, Tim Buchanan and Loretta Reynolds. Last year I exhibited at three galleries with my group of Coromandel artists.
Every year we have a sculpture symposium for a week in November as part of the Pohutukawa Festival where we provide the stone, accommodation and meals and invite sculptors from around New Zealand to turn them into works of art. They are for sale at auction on the last Sunday and the unsold ones stay for sale in the garden."
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