ORDERED: 🥞 Lasagna topper: with pickled mushrooms, yuzu mayo ($10.00 each) 🍞 Maori fried bread: with pickled mussels, chorizo, pickled fennel ($13.00 each) �- Fried chicken wing: stuffed with scallop + tarragon mousse, buffalo sauce ($16.00 each) 🥪 Chicken sando: fried chicken skin with pate 🐟 Ika mata (Cook Island ceviche): with coconut, lime, tomatoes, cassava cracker ($22.00) �" Hangi potato smashies: with boiled egg mayo, wakame ($15.00) 🥩 300g Porterhouse steak, grain fed MB2+ with pepper glaze, potato crisps and miso egg ($48.00) This was $69.28pp between 4 people! REVIEW: Although Maggie's name states "snacks", we were actually quite full from our meal! All their food is fun, interesting and a joy to try. ❤ My top 2 were the Fried chicken wing and the Hangi potato smashies. 🧡 You need phenomenal technical skill in order to de-bone the fried chicken wing, re-stuff it with scallop and tarragon mousse, then seal it up again without tearing the casing. For that alone and the surreal taste of sweet scallop with the scent of chicken, it's a winner in my books. �'� The table favourite (everyone's 2nd fave) was the Hangi potato smashies. Fried perfectly with plenty of craggily bits and seasoned generously, it was a party in my mouth. The seaweed elevated its umami levels to a level out of this world. 😢 Least favourite for me was the Lasagna Topper. The pickled mushrooms stepped too far into tangy for me and this dish remained very non-memorable for me 1 week later. ⭐ Service was amazing. The blonde waitress who looked after us on Sunday lunch was engaging, a bubbly glass of joy and so fun. She and the gentlemen at the bar ensured we were continuously fed and our iced-water carafes never ran low. Big love for them. The interior with exposed brick-work with cool lighting and wood furniture brings an industrial vibe that doesn't take itself too seriously. This creates a casual fun vibe that's perfect for catching up with mates over great food and bevs. 🍻