— as seen on the awning —
LOVO
Find us where
the regulars already know
We park, we cook, we feed. Same corners, same faces, same smell of banana leaves and woodsmoke.
Newmarket
📍 Khyber Pass Rd & Broadway
The Tuesday regulars here are creatures of habit — but the good kind. They started with the kokoda on a dare and now they're here every week, dragging their whole team. The raw fish cured in coconut cream and lime, loaded with fresh chilli and spring onion, hits different at midday when you're surrounded by glass towers.
The regulars order
Kokoda in a coconut shell
Otara Market
📍 Newbury Street, Otara
Saturday at Otara is a full-on production. The lovo pork — slow-roasted wrapped in banana leaves underground — comes out falling apart, smoky, and sweet. Pair it with the boiled cassava and you've got the kind of plate that makes people stop walking mid-bite to take a photo.
The regulars order
Lovo pork with cassava
Wynyard Quarter
📍 Halsey St Waterfront
End-of-week crowd at the waterfront knows what they're doing. The rourou — taro leaf cooked down in coconut cream — alongside the chicken lovo is a Friday ritual now. We park facing the water and by noon there's a line curling back toward the ferry terminal. Your coworkers will ask where you got that.
The regulars order
Rourou & chicken lovo
Food that eats like
a Sunday at the beach
Everything cooked to order. Everything wrapped in something that grew on an island.
Kokoda
Fijian ceviche
Raw mahi-mahi cured overnight in fresh lime juice, folded through thick coconut cream with tomato, spring onion, chilli, and coriander. Served in a halved coconut shell with a bamboo fork.
Lovo Pork
Underground-roasted
Seasoned with sea salt and island herbs, wrapped in banana leaves, buried in a pit with hot volcanic stones for four hours. The smoke stays in the meat. Served with boiled cassava and house coconut chutney.
Rourou Bowl
Taro leaf in coconut cream
Young taro leaves slow-cooked down to silk in fresh coconut cream with garlic and a whisper of chilli. Served over white rice with a side of pickled cucumber. Vegetarian. The one people didn't expect to love.
for markets · weddings · corporate lunches · block parties
Bring the feast
to your people
We've fed 40-person office lunches, anchored Saturday markets, and turned a backyard into a Fijian feast for 120. We bring the truck, the lovo pit setup, the banana leaves, and the smell that makes people put their phones down.
Live lovo pit setup on-site
Min. 30 guests, no maximum
Full menu or curated packages
Auckland-wide travel
3 fields. We'll get back to you within 24 hours.