Garden
It has been our mission to build a sustainable organic garden that our chefs can harvest year round to provide seasonal produce for the restaurant.
A local talented artist on Waiheke Gabriella Lewenz, friends of Josh and Helen's, has recently given them the opportunity to take over her garden. From then on we have been harvesting organic vegetables, herbs and garnishes for The Oyster Inn.
Bianca, our resident gardener and our chefs maintain the garden, planting what is in season. It also gives the chefs a chance to get out of the kitchen and into the fresh air and sunshine for a different work environment.
Our bar team also gathers garnishes and herbs from the garden for our cocktails.
Some of the produce we harvest from the garden for our menu is Tomatoes, Courgettes, Beetroot, Kale, Spinach, Basil, Sage, Flowers medleys (calendula, marigolds, lavender, cornflower) and lots of other herbs and vegetables as they come in and out of season.