“With the current economic climate and our declining health issues we feel its unfortunately time to say goodbye.”
The restaurant was known for its gluten-free options.
It was accredited under Coeliac NZ’s Dining out Programme which identifies venues that follow strict food-handling procedures.
Coeliac NZ reported the previous owners had three family members with coeliac disease.
Diners reacted to the restaurant’s post.
“My partner and I are really sorry to hear that. You guys have given us many gluten-free meals and for her being coeliac it means the world to her.
“Would there be any chance of you guys releasing a cookbook with all your recipes in it?”
The hospitality industry continues to face elevated pressure, with several high-profile business closures this year.
In June, celebrity chef Nic Watt closed his restaurant Cāntīng in Auckland’s Commercial Bay precinct.
It followed the closure of iconic Auckland waterfront restaurant Harbourside Ocean Bar Grill, which the owners blamed on “lower sales and ever-increasing costs”.
In April, Auckland’s Verona Cafe & Bar went into liquidation after 34 years.
According to Centrix, the liquidation rate of hospitality businesses is 3.3 times that of the average New Zealand business.
In the 12 months to July 2026, 422 hospitality companies entered liquidation, up from 297 a year earlier.
More than 2900 hospitality businesses also ceased trading during the period, an increase of 38%.
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