The Smokin' Goose

04/06/2026

Winter menu release ❄️🔥

The weather's cooling down, so we've made a few hearty changes to the menu!

The winter favourites are back, including creamy mash and gravy and roasted veggies! We've also added a delicious smoked beetroot and feta salad which has been getting some pretty good feedback 👌

For dessert, we're saying goodbye to Tiramisu and welcoming Peach Cobbler to the menu, alongside the return of our Sticky Toffee Pudding 🥧

As always, your feedback is incredibly important to us, especially when we launch a new menu. If there's something you love, let us know. If there's something you think we could do better, don't be shy with the constructive criticism either. It's how we keep improving!

See you this weekend 😀

www.thesmokingoose.co.nz/book-now

Cheers
The Smokin' Goose Crew

29/05/2026

🔥 Smokehouse Special 🔥

We tried turning this one into a plated meal, but the feedback was clear... it's better served the way it was intended, shareable like the rest of the menu!

So forget yesterday's promo (and its questionable photo 😅).

This week's Smokehouse Special is a 28-day aged Premium Eye Fillet, lightly pellet smoked, perfectly seared, sliced for sharing, and served with our house-made cowboy butter 😋

Simple. Delicious. Done right 🔥

Available this weekend (while stocks last).

Book your table now

www.thesmokingoose.co.nz/book-now

Cheers
The Smokin' Goose Crew

27/05/2026

✨ New Dessert Menu Drop ✨

Last chance to get our Tiramisu tomorrow evening before we roll out the new winter warmers dessert menu!

We’re bringing back the crowd favourite Sticky Toffee Pudding, adding a delicious Peach Cobbler, and of course keeping our legendary Chocolate Brownie/Chocaholoc Sundae on the menu 🍑🍫🔥

Tables are booking up quickly for this Sunday with the public holiday Monday, so make sure you book ahead to avoid missing out.

We’ve also got a very exciting smokehouse special planned for the weekend… details dropping soon 👀🔥

www.thesmokingoose.co.nz/book-now

Cheers,
The Smokin' Goose Crew

15/05/2026

⚠️ Booking system down! ⚠️

Our online booking system is currently playing up, so if you’d like to book a table for tonight please give us a call on 07 777 1121 📞

✨ Dessert of the Week ✨
Warm Red Velvet Brownie with strawberry ice cream and white chocolate sauce 🍓🍫

Cheers,
The Smokin’ Goose Crew

09/05/2026

☀️ Happy Mothers Day! 🎉

As a thank you treat for spending your special day with us, all mums will enjoy a complimentary mimosa on arrival 🍾

We are almost fully booked for lunch and dinner but please check online below if you want a table or give us a call from 11am 📞

www.thesmokingoose.co.nz/book-now

07 777 1121

Please note: Walk-ins welcome, however there may be a decent wait for tables- so it is super helpful if you do try book ahead :)

Cheers,
The Smokin' Goose Crew ❤️

07/05/2026

👩‍🍼 Mother Day Weekend Specials ❤️

🔥Smokehouse 🤤

Crispy lattice pork belly, slow cooked until juicy and tender, finished with a rich spiced apple dipping sauce.

+

Dessert ❤️

Red velvet brownie with cream cheese swirl, white chocolate sauce, and strawberry ice cream.

Specials (and tables) available Friday to Sunday 🍴

Book now to avoid disappointment at

www.thesmokingoose.co.nz/book-now

Cheers,
The Smokin' Goose Crew

P.s. We are undecided on our cocktail special for the weekend, any requests? Comment below :)

30/04/2026

A few last seats remain for our Nose to Tail BBQ Feast 🔥

It’s shaping up to be a delicious evening of low & slow BBQ, great atmosphere, and live music, with a smaller, more intimate setting that’ll make it feel a bit special.

Only $90 including welcome drink and a delicious 3 course feast!

If you’d like to join us, get in touch:

📩 [email protected]

27/04/2026

Just 4 days to go for our Nose to Tail BBQ Feast 🔥

We’ve had a few people unsure about the menu, so just to clear it up…

Yes, we’re showcasing some lesser-known cuts, but everything is prepared low & slow and designed to be delicious! Nothing weird for the sake of it 😀

And if there’s anything you’re not keen to try, we’ve got more familiar cuts available as alternatives, so you won’t miss out!

Tickets are limited and the event is just around the corner, so now’s the time to lock it in 👇

Grab your tickets via the link below 🔥

Price includes 3 course meal and a drink on arrival, plus live music!

https://flavoursofplentyfestival.com/flavour-event/nose-to-tail-bbq-feast/

Cheers
The Smokin' Goose Crew

24/04/2026

Ever tried low and slow oxtail in a sticky BBQ sauce?

We hadn’t either… but gave it a go and it’s actually unreal 😋

Super rich, tender and delicious!

Could this be the new brisket 👀

Its our Smokehouse Special on this week!

We’re closed tomorrow for ANZAC Day,
so if you’re keen, come in tonight or book ahead for Sunday 👍

www.thesmokingoose.co.nz/book-now

Cheers
The Smokin' Goose Crew

21/04/2026

Exciting update: Nose to tail BBQ Feast 🔥🎶

We’re really pleased to announce Lance Shepherd will be joining us live on the night, a talented musician heading over from Taupo, bringing a great mix of music to match what’s shaping up to be a seriously good evening.

Think bold BBQ flavours, a relaxed long-table atmosphere, and live music that can sit in the background while you eat… or ramp up later in the night if anyone fancies getting up for a dance!

Tickets are $90 and include:

• A welcome drink on arrival
• Canapés to start
• A delicious main course featuring quality cuts of beef (including some lesser-known cuts done right 😋)
• A tasty dessert to finish

It’s all part of the Flavours of Plenty Festival , so expect a night that’s a bit different, very special, and well worth it!

With limited tickets available and the event just around the corner, now’s the time to lock in your spot 👇

👉 See event page for tickets and details.
Weather permitting, we may release a small number of outdoor tickets — otherwise, this will be an exclusive, intimate event 🔥

This isn’t your standard dinner. Low n slow BBQ is all about taking the lesser known cuts and turning them into something seriously good. Done right, these are often the most flavour-packed parts of the animal.