It’s impossible to talk about eateries in the beautiful winterless north without mentioning Charlotte’s Kitchen in Paihia. Established in late 2015, the restaurant was dreamed up by the team from the iconic Duke of Marlborough Hotel in Russell, but while the Duke is steeped in history and tradition, Charlotte’s Kitchen is modern and funky, embracing a casual yet refined approach to dining.

It’s impossible to talk about eateries in the beautiful winterless north without mentioning Charlotte’s Kitchen in Paihia. Established in late 2015, the restaurant was dreamed up by the team from the iconic Duke of Marlborough Hotel in Russell, but while the Duke is steeped in history and tradition, Charlotte’s Kitchen is modern and funky, embracing a casual yet refined approach to dining.  

The restaurant is named after Charlotte Badger, said to be a British criminal who became one of the first white women settlers in New Zealand. Her tale is decidedly murky, and changes according to who’s doing the telling. However, most accounts portray her as a woman of passion, strength, daring and just a little bit bad. 

The restaurant reflects the personalities of those behind it, offering food the team genuinely loves to cook and eat. Unlike some establishments where management is heavily involved in every detail, Charlotte’s Kitchen trusts its expert team to create and execute their vision. 

The team comprises a mix of individuals with diverse culinary backgrounds. Head chef Liam – son of Tama Salive, executive chef at the Duke – grew up in a family where food played a central role. He began his career working under his dad, gaining hands-on experience at the Duke after leaving school at 14, and today, father and son often exchange ideas and concepts. Liam spent two years in the UK, where he honed his culinary skills, before returning to New Zealand, where he worked briefly in Auckland before heading home.  

When Liam first took over at Charlotte’s Kitchen, the relatively-inexperienced team quickly developed a strong working dynamic. Bob, a long-time team member, has been with the restaurant almost seven years, while others have worked there for at least two. The kitchen is a creative hub, with special dishes often developed collaboratively. Live music three to four nights a week adds to the lively atmosphere. 

With cruise ships bringing in thousands of visitors, Charlotte’s Kitchen is usually busy seven days a week, serving a blend of locals and tourists. Travellers frequently return, and weekends can seat up to 150 plus diners per night. Partnering with local tour guides further enhances business opportunities. A small but efficient team manages operations seamlessly, maintaining high standards of service and food quality. 

Food & drink 

Charlotte’s Kitchen sets itself apart through its commitment to quality, using the best ingredients, with a strong emphasis on Northland-sourced products. The focus is on showcasing premium ingredients, particularly those that take centre stage on the plate. 

One of the restaurant’s signature dishes, the pork knuckle, has been a staple since day one. Initially prepared in traditional German style with sauerkraut, mashed potatoes and beer, it has evolved to accommodate gluten-free diners and is served with customisable sides. This approach is also applied to the beef short rib and other pork dishes after the team recognised the need to adapt to their wide range of customer preferences.  

The menu changes seasonally, with new dishes introduced through tastings. The creative process starts with selecting a protein, followed by identifying complementary seasonal produce. No dish is ever repeated exactly, ensuring continuous evolution. Vegan dishes require extensive brainstorming; a recent creation – a deep-fried kūmara and pumpkin fritter with marinated mushroom babaganoush and bok choy – originated from an impromptu discussion, with ideas scribbled on a pizza box lid.  

Social media platforms like Instagram and Pinterest play a crucial role in keeping up with food trends. One of the owners manages the restaurant’s social media, and weekly management meetings provide opportunities for idea-sharing.  

Sustainability and the use of locally-sourced ingredients play an integral part at Charlotte’s Kitchen, and the restaurant works closely with local farms to highlight some of the best regional produce. Among the standout dishes, the Ruakākā-farmed kingfish is a favourite. Farmed fish is a sustainable choice, and this dish features a miso, mirin, and soy dressing, garnished with fresh chilli, fried shallots, and coriander.  

Cocktails are popular, and their creation is a meticulous process, designed to complement the menu. Seasonal flavours guide selections, using local ingredients whenever possible. The bar offers a variety of cocktails, from sweet to strong options like espresso martinis and Long Island Iced Teas. Presentation is elegant, with clear glassware and in-season garnishes. Chef-crafted elements, such as sage cookies and meringues, enhance the cocktail experience, creating a strong connection between kitchen and bar. 

Light & fresh 

Previously home to another restaurant, the venue was redesigned to reflect a relaxed, beachy aesthetic. Staff engage with guests naturally and genuinely, ensuring a welcoming environment. Feedback is valued, with constructive criticism helping refine the dining experience. 

Challenges, particularly during Covid, were met with resilience, and the owners supported staff by providing meat packs and housing employees where possible. During lockdowns, takeaways helped sustain operations. Supply shortages were mitigated through strong relationships with local vendors and suppliers like Bidfood, ensuring essential ingredients remained available. 

Charlotte’s Kitchen thrives by embracing innovation, supporting local producers, and fostering a fun, creative atmosphere. The commitment to high-quality food, excellent service, and an inviting space ensures both new and returning guests enjoy an exceptional dining experience.