MORE THAN A GARDEN –BRICK BAY’S EDIBLE LANDSCAPE
In 2025, Brick Bay’s on-site Productive Garden yielded over 580kg of fresh vegetables and herbs (not including the pumpkin harvest). From sun-ripened tomatoes to tender kale and peppery salad greens, these ingredients now feature seasonally across the menu, just metres from where they’re grown, under the care of gardener Pepita Griffiths.
But this is more than just a garden. It is part of a wider edible landscape.
Sheep graze the pastures and lamb numbers are on the rise. A newly planted orchard joins the estate olive grove, and a growing range of house-made pastes, compotes and relishes reflects the shift toward thoughtful use of seasonal surplus. Even the drinks menu celebrates the land, with garden sodas made from foraged or garden-grown ingredients offering a refreshing non-alcoholic tasting paddle alongside Brick Bay’s wine list.
While a portion of the food offering continues to be sourced from trusted producers around Aotearoa, the garden is playing an increasingly active role. With a target of 1.5 tonnes of homegrown produce in 2026, Brick Bay is steadily working to reduce its reliance on food grown elsewhere, strengthening its connection to place, season and sustainability.