Our History
With a combined 50 years experience in the hospitality industry and extensive skills in international cuisine and cooking, our life long dream was to open our own restaurant and bar.
Originally from England, an exciting opportunity came up when we purchased a three bedroom bach on the Whitianga waterfront and converted it into a restaurant and bar. As a result, we're stoked that Stoked was established in 2016.
— Andy and Bex, Owner Operators
Chargrilled Dishes and
Low & Slow Cooked Meat
Stoked Bar & Grill offers a unique style of cooking using our chargrill oven and offset smoker. This enables us to serve up dishes of chargrilled meats, seafood and vegetables with a charred finish and smoky aroma. We smoke our own seafood, cheese and 'low and slow' cooked cuts of meat.
Fresh ingredients
We serve up fresh local seafood, including Coromandel mussels, oysters and fish.
Craft
To accompany our dishes we have a range of craft beers and cider on tap, local wine and fusion coffee.
Supporting Local
We love supporting our fantastic local food suppliers, brewers and wineries.
Andy and Bex, Owner Operators
Our vision at Stoked is to provide a relaxed waterfront hospitality experience. Located on the Esplanade of Whitianga, in the heart of the Coromandel Peninsula, our guests enjoy unobstructed views looking out to Mercury Bay.
We invite you to dine at Stoked and enjoy a cocktail, wine or beer on the open or covered decks with a memorable meal. Our talented team welcomes you and will strive to make your experience the best you'll have in Whitianga.
