Marinated chicken, with grilled pineapple, pineapple sauce, and chilli in a Pōneke Bakery brioche bun.

Crispy pork cheek, with beef tongue bacon, gem lettuce, Thai basil, smoked cheese, kawakawa BBQ sauce, and sriracha in a housemade brioche bun, with Sichuan seasoned shoestring fries.

Beef and prawn patty, with pink onion, pickled ginger, rocket, and togarashi spice prawn mayonnaise and nori infused Kewpie in a Brezelmania bun with fries.

Strait Speared butterfish and Tora Collective octopus chorizo patty, with smoked gouda, Mills Bay mussel fritter, smoked kina and tomato custard, pāua and cucumber escabeche, and butterfish skin crackling in a Capital Millers housemade pretzel slider bun.

Beef patty, with Kāpiti smoked havarti, tamarind and makrut lime onion jam, laab-style herb coleslaw, pickled daikon and carrot, and Thai chilli paste mayonnaise in an Arobake brioche bun, with toasted rice, lime, and chilli salt fries and Thai chilli cheese sauce.

Panko crusted slow-cooked pork cheek patty, with iceberg lettuce, pickled red cabbage, American cheese, and kimchi mayonnaise in a Brezelmania brioche bun.

Honey-cured bacon and scrambled Shevington Farm egg, with gouda, hash brown, and Mojo Coffee BBQ sauce in a Family Bakery burger bun.

Tabasco honey-glazed chorizo patty, with jalapeño corn beignet, lime-smashed avocado, chorizo crumble, caramelised onion jam, coriander, and chipotle lime crema in an Arobake brioche bun grilled with tequila burnt corn butter.

Double Vision Brewing pilsner-brined chicken parmigiana, with mozzarella, napolitana sauce, iceberg lettuce, and bacon parmesan mayonnaise in a housemade brioche bun.

Martinborough lamb patty, with mint aioli, iceberg lettuce, eggplant pickle, housemade halloumi, tzatziki, and brown butter in a semi brioche-sourdough bun, with handcut chips.

Our famous Seafood Boil Up - in a bun! - chorizo & pork patty, roasted corn & prawn fritter, crumbed squid rings, slaw & lemon mayo in a potato bun, served with a crab bisque gravy

Coconut soubise braised snapper, with prawn gribiche, Kingsmeade pecorino, red onion, tomato, butter crunch lettuce, chilli jam, and crayfish bisque in a Brumbies squid ink bun, with taro crisps.