791 Highway 16, Waimauku, Waimauku 0812
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Provenance Matua Valley (formerly BeesOnline Cafe) is the latest venture in Jackie Grant and Scott Brown's growing portfolio of trendy eateries which includes the Takapuna Beach Café and Richmond Road Café. The enthusiastic pair are dedicated to organic and free range foods, using fresh ingredients grown in their own garden and from local farms and suppliers.
In a great location close to vinyeards, there is indoor seating and a lovely outside deck with a fireplace for colder days. Serving a range of delicious meals for breakfast and lunch, dinner is available on Thursdays and Fridays.
Products and specialities
Licensed cafe
Organic food
Free range
Hours
- Mon -
- Tues -
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- Sat -
- Sun -
- HolidaysClosed
Reviews
I love finding eateries that focus on organic, locally grown produce so was delighted to discover Provenance, which is elegant enough for a special occasion and set against a beautiful West Auckland backdrop complete with well-tended produce gardens. The food here is delicious and since the menu showcases their current garden crop you're guaranteed to get a fresh meal and time to unwind in a lovely location. I'm particularly fond of their wonderful zucchini flowers and the apple crumble is divine. Well worth the trip out west.
Healthy, free-range, local and seasonal - these are the key kinds of ingredients that drive inspiration for the daily menu produced at this country destination dining experience. As State Highway 16 rolls out of Huapai and into long stretches of green fields, this delightful restaurant (on the site of former cafe and store, BeesOnline) comes into view complete with on-site produce gardens. The restaurants owners are dedicated to providing day-time diners with locally sourced meats and produce. And it’s the kind of recipes they create with these flavour inspirations that will never fail because you just can’t beat freshness. In fact, on my arrival, I’d just marvelling at an abundant head of the purple broccoflower that ended up accompanying my main fish meal. The swordfish was an unusual choice for me but I loved how the kitchen had teamed its meaty flesh with the crunchy broccoflower and delicate sauce. Dessert was a de-constructed lemon meringue that was equally delicious. Will be back again very soon!
