Malo offers a fresh approach to the Hawke’s Bay food and wine scene.
Honest food with a sophisticated, modern twist and an emphasis on local, seasonal flavours.
Malo is open from 7.00am till late seven days a week. With an extensive but accessible wine list, Malo is a place to gather and enjoy Hawke’s Bay’s finest hospitality.
Welcome to our place.
‘Best New Regional Restaurant’ – Cuisine Good Food Awards 2017
John Logan has an insatiable passion for providing great food and exceptional hospitality. Raised in rural North Canterbury, John left New Zealand as a young kiwi lad with a hospitality diploma and a dream of forging a career in the industry he loved.
In the UK, John worked on the QE2 before landing a job with Bruce Wass, Chef/Patron of the renowned Thackeray’s House Restaurant in Royal Tunbridge Wells, Kent. Here for seven years, John honed his craft, learning from the best in the business, while relishing the excitement and energy of a busy restaurant.
Since returning to New Zealand in 2000, John has worked for Sileni Estates, Huka Lodge, White Restaurant at the Hilton, Treetops Lodge, O’Connell Street Bistro and most recently Terroir Restaurant at Craggy Range.
Malo is the realisation of lifelong dream for John – a gathering place for locals and visitors with superb food and drink, served by friendly and knowledgeable staff.
Jackson Smith started his culinary career at the acclaimed Terroir Restaurant at Craggy Range before his curiosity led him away from the Bay to some of the country’s top kitchens. After moving to Sydney in 2012, his view on food changed dramatically while working with the great team of Gastro Park.
On the Arrival of his son Louis, Jackson and his partner Sophie returned to the Hawke’s Bay where Jackson held positions at Craggy Range under Leyton Ashley and Elephant Hill under Ashley Jones as sous chef.
When the chance arose to head up the Malo kitchen, Jackson leapt at the opportunity to work with a dynamic young team with a commitment to producing fresh, local and seasonal fare.