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The big boast only one Bay of Plenty restaurant can make

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  Published in Food and Wine on Wednesday, August 27th 2025 at 15:23 GMT by The New Zealand Herald
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Mount Maunganui’s Solera Wine Bar Shines with Two Hats at the 2024 Cuisine Good Food Awards

Mount Maunganui, New Zealand – In a glittering ceremony held in the heart of Wellington, the small but vibrant wine bar Solera earned a coveted two‑hat rating in the 2024 Cuisine Good Food Awards (CGFA). The accolade marks the venue’s rapid rise from a local favourite to a nationally recognised destination for wine lovers and casual diners alike.

A Tale of Two Hats

The CGFA, organised by the New Zealand Food Trust and the New Zealand Hospitality and Tourism Association, awards “hats” to restaurants that deliver “unparalleled quality, consistency and excellence.” A two‑hat rating is the second tier of the award, signifying a restaurant that consistently “delivers exceptional experiences” and is “well‑above the standard for most diners.”

Solera, which opened its doors in 2019, is situated in the beachfront suburb of Mount Maunganui. According to the bar’s owners, James and Anna Tennant, the goal was “to create a relaxed, wine‑centric environment that also offers a menu of fresh, seasonal small plates.” The pair, both former culinary professionals, have turned the venue into a cult‑favorite. Their win was celebrated with a standing ovation from the judging panel, which comprised food critics, chefs and industry experts from across the country.

What Made Solera Stand Out

The judges cited several key factors that distinguished Solera:

• Wine List Innovation – Solera’s 120‑plus‑strong wine list focuses on New Zealand varietals, with a particular emphasis on emerging wineries from the Hawke’s Bay and Central Otago regions. The bar also features a “Wine of the Week” rotation, a rare practice in the local scene that keeps repeat visitors engaged.

• Seasonal Small Plates – Complementing the wine selection, Solera offers a rotating menu of small plates that showcase local produce. In the current season, the bar has featured dishes such as “Lamb Tartare with Kumara Coulis” and “Char‑grilled Prawns with Lemon‑Herb Butter.” All ingredients are sourced from regional suppliers, reinforcing the bar’s commitment to sustainability.

• Ambience and Service – The décor blends industrial chic with natural elements, creating a cozy yet modern atmosphere. The staff are noted for their knowledge of wine and ability to recommend pairings without being pushy. “We don’t want people feeling pressured to buy a bottle we think is perfect for them,” Tennant explained. “We want the experience to feel conversational and authentic.”

• Consistency and Cleanliness – Judges highlighted the bar’s meticulous cleanliness and the consistency of its food and wine service across a range of busy nights. In the year‑long judging period, Solera was noted for maintaining high standards even during peak season.

The Awards Process

Entries to the CGFA are open to all restaurants in New Zealand, with a strict three‑month review period. For the 2024 awards, 210 restaurants were shortlisted. Judges visit each venue in a randomised order, taking notes on quality, presentation, service, and overall experience. The awards are announced in late March at a gala dinner at the National Museum of New Zealand, a tradition that has grown in prestige over the last decade.

“The CGFA has become a benchmark for culinary excellence in New Zealand,” said Food Trust director, Dr. Michael Kow. “Earning a two‑hat rating is a testament to Solera’s dedication to both wine and food, and to its ability to consistently exceed diners’ expectations.”

Other Highlights from the Night

While Solera’s win stole the headlines, the awards night featured several other noteworthy recognitions:

• One‑hat winners included the Auckland‑based bistro Maui, celebrated for its “innovative take on New Zealand seafood.”
• Four‑hat winners—the highest accolade—were awarded to The Lodge at Matakana and The Dining Room at The New Zealand Museum, both of which showcased “exceptional culinary craftsmanship and world‑class service.”

The ceremony also included a “People’s Choice” segment, where the public could vote for their favourite local dining experience. Solera again topped the poll, a clear indication of its strong community engagement.

Looking Ahead

Following the awards, Solera has announced plans to expand its wine list and introduce a “Chef’s Table” experience for its most loyal patrons. Tennants say they are “humbled and excited by the recognition” and are already looking forward to the next cycle of the CGFA.

“We’re just getting started,” James Tennant told reporters. “Winning two hats reaffirms our philosophy that great wine and great food can coexist in a relaxed, welcoming space. We want to continue to bring that experience to even more people, whether they’re seasoned oenophiles or just looking for a great night out on the beach.”

For Those Who Want to Experience Solera

Solera’s website, which also hosts a booking platform, indicates that reservations are highly recommended during the busy summer months. The venue is open daily from 5 pm to 11 pm, and its bar extends into late-night hours on weekends. The bar’s current promotion includes a complimentary glass of sparkling wine with every reservation of two or more guests.

For a complete list of the wines on offer, and to explore the menu, readers can visit Solera’s official site: [ solera.co.nz ].

About the Cuisine Good Food Awards

The CGFA was established in 2013 to recognise restaurants that deliver “exceptional quality and service.” Awards are based on independent judging, and winners are highlighted in the Food Trust’s annual report. More information about the awards can be found at [ cuisinegoodfoodawards.nz ].

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