Locals will remember when Tonic Restaurant opened in December 1998. Brad and his longtime friend and fellow Chef Neil Smith had a vision of bringing a new standard of dining to the area.

Their plans were to open a small intimate restaurant with an emphasis on creating a more personal dining experience. This is where it all began. The old butcher’s shop in a small Whangarei suburb was transformed.

New owner Logan Wang touched down in New Zealand in 2009 to further his love of cooking Western food. Working for a few top restaurants around New Zealand to gain experience, he decided he would branch out on his own. This led him to venture out more and finally decide to buy Tonic Restaurant in July 2015.

Logan’s style of cooking has remained true to the original concept and will continue to do so. He has not only kept but even exceeded all expectations of keeping Tonic Restaurant up to the impeccable standard it has always upheld on both food and service aspects.

The menu is updated twice a year, always using fresh seasonal produce, which is sourced locally where possible. Presenting old favourites such as Hot Smoked Salmon with Avocado Salad and Toffee Creme Brulée continue to feature on the menu due to their popularity.

With Tonic’s exquisite food, friendly customer service and the pleasant ambience throughout the whole dining experience, it would always be a pleasure to dine in at this small but superb restaurant.

The restaurant has undergone renovations over the years, with changes creating a little more dining room, as well as a new kitchen and bar layout. Even today, a full restaurant is only around 30 seats.

Tonic is open tuesday to sunday nights, with a Set Menu on Sundays – bookings are recommended.