Ragtag

01/09/2026

So I guess all the rumours a true….
We have just signed the lease on our second site in Tāmaki Makaurau. It’s been a long time coming and can’t wait to show you all a different side of Ragtag! Stay tuned for updates and news! X###x

26/08/2026

Our cute little restaurant has been awarded our first cuisinegoodfood hat! It’s such an honour to be given one of the highest awards in the New Zealand culinary scene! A massive congratulations to our whole team who work so hard and passionately every day to create one of the best dining experience in the country, you’re the reason for our success. And thanks to K E L L I B R E T T Kerry Tyack and the whole team at Cuisine for recognising us and what we are trying to do! Always have to pinch myself how far we have come and what we have achieved. Can’t wait to see what the future holds!!! ;)

06/08/2026

Coming up with a vegetarian main dish is always the most challenging part of the menu for me. I want the vegetarian dishes to be as tasty as the meats and not to be some halfhearted attempt or something generic. When you get one right, it’s really hard to take it off the menu, so getting rid of the aubergine dish was a difficult decision! But our new pumpkin dish is one of my favourites of all time. Crispy pumpkin tossed in a Tobandjan honey, hot smoked yoghurt from the offset smoker (don’t ask how that worked out, it was a beautiful accident) & pumpkin kasundi. Lots of big flavours, amazing to share out with some Hands Down tortillas. We will bring the aubergine back in summer tho, so if you’re not a pumpkin person, just wait I guess.

24/07/2026

https://www.instagram.com/reel/DbKEJdVj0Yj/?igsh=d2Yxc25yOHg1cW9q

24/07/2026

23/07/2026

Thanks to everyone that came to our magic little pop-up with the team Depot Oyster Bar & Eatery, it was a truly amazing experience cooking in the kitchen with Jack Stott and getting to serve some of our favourite dishes at Ragtag, in the most iconic restaurant in Aotearoa. Depot holds a special place in my heart and it’s been a massive influence on the way we cook at Ragtag, so an unbelievable experience. Loved every second. Even pressing 1500 tortillas… Thanks to Al Brown for welcoming us in and for running food & thanks to the amazing chefs & front of house at Depot for making the experience fun and stress free! Sorry that I made you all bring back any ice cream scoop that fell off the puddings. It’s all part of the fun aye ;)

14/07/2026

Our pop-up with Depot Oyster Bar & Eatery is coming for 21st & 22nd of July! We are putting a few of our dishes on the menu at one of the most iconic and game changing restaurants in the country. Depot is a huge influence for the food at ragtag & we are super chuffed to get to cook some of our dishes there over 2 days! We have some classic ragtag dishes lined up and a few colab dishes between us & Jack Stott that we are gonna be serving. There will also be all the classic depot dishes you know and love and the hustle and bustle of the depot kitchen pumping out tons of duck fat tortillas! No bookings, only walk-ins. So come and have some vinos and get amongst it! ###

04/07/2026

Auckland winner Ragtag is run by a Napier chef, and highlights Hawke's Bay ingredients.

17/05/2026

Our duck tacos have been on the menu since day one & they have been iconic ever since! Made with a flour duck fat tortilla, crispy confit duck leg, beetroot salsa and a burnt onion cream, these moorish tacos are a flavour bomb you can’t miss out on! We are open 7 days a week so plenty of time to come in and try them for yourselves ###

14/05/2026

Tis the season for some warming unctuous dishes on the menu! Our mushroom rice is served with mushroom XO butter, grilled mushrooms and a gooey soy egg, all mixed together to make a risotto like bowl of umami. Honestly love having a rice like this on the menu! Cheeky spoonful of this bad boy in a tortilla wouldn’t be a bad idea either. Perfect dish as the weather starts to chill out a bit and we get to turn the heaters on for you all! It’s quite nice sitting outside under a heater on a crisp night. But if you wanna be inside, make sure you book ahead ###

17/03/2026

Our famous steak, stealing the show and making the grill work overtime! Served with “hot-sauce” a soy egg and Taipei butter inspired by our time . All served with duck fat flour tortillas to make the most dreamy steak tacos you’ve had, pro tip is getting a baby cos on the side to jazz it up ;)