FOOD & BEVERAGENZ Sail is committed to promoting local foods and kiwi specialities, sourcing wherever possible, in season local produce - mixing contemporary styles with traditional recipes, in order to give our visitors a great New Zealand food and wine experience.
Our wine list is a continuation of our kiwi theme... With award winning NZ favourite wines together with wine from our fresh emerging vineyards. Wine will be superbly matched to our menu.
Kiwi cuisine, for our guests, is a speciality of Pure Cruise’s menu range. Wherever possible, seasonal and local produce is sourced and freshly prepared by top Chef Jonathon Beattie of the Duxton Hotel, in order to give our visitors a fantastic New Zealand culinary experience; we work with the best in the business.
Executive Chef Jonathan Beattie, who is well known for blending contemporary styles with traditional recipes, is our elite chef. Now executive chef at the Duxton Hotel, Okawa Bay, Jonathan and his team create exquisite cuisine to suit any taste or request.
Our wine list is a continuation of our Kiwi theme, featuring some award winning favourites from both established vineyards and a selection of emerging newcomers. All wines are superbly matched to our menu of international flavours and cuisine.
Catering options for events and special occasions can be arranged upon request, please contact us for more information.
Click on the Menus below to Download:
Tiua $35 menu
Tiua $65 menu
Tiua Antipasto Platter $25 00
Tiua Breakfast $25 00
Tiua Canapes
Tiua High Tea
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Jonathan Beattie
Executive Chef, Duxton Hotel, Okawa Bay, Rotorua
Jonathan began his career working at the Park Regency in Auckland, before the hotel was acquired by the Duxton Group took over. He then headed to Sydney and worked at Rushcutters Harbourside Hotel. He returned to Auckland to work at the Centra, Auckland Airport and then dabbled in the café scene before returning to the Duxton Hotel Auckland as Chef de Partie.
His talent in the kitchen saw him move into the role of Sous Chef staying for four-and-a-half years. He headed to Melbourne and worked in a very popular local Italian restaurant for a year. Jonathan returned to Auckland and worked at Dine by Peter Gordon at Sky City, where he learnt the art of fine dining cuisine.
Jonathan then accepted the Executive Chef role at the Duxton Hotel, Okawa Bay, where he has refined his culinary palate and developed a range of sumptuous signature dishes. During his time at the Duxton Hotel, Okawa Bay, he has competed in several local and national cuisine competitions and has consistently placed well – watch this space!
Please contact us for further information for your next event or special occasion. Or book one of our charter cruises online.
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