In the heart of Mount Maunganui, Solera offers a considered dining journey, where flavour, fire and hospitality meet.
Founded by Nick Potts and Chloe Ashman in 2021, Solera was shaped by a vision to bring world-class dining to the Mount in a way that feels approachable. With years spent front-of-house across New Zealand and Melbourne, Potts developed an attention to detail and a desire to create a dining experience that could stand alongside the best in Aotearoa.
Today, Solera is a destination for those drawn to the intersection of craft and comfort. The menu is refined, the wine list led by curiosity and care, and the experience grounded in warmth.
Everything is deliberate, from the water glasses formed from old wine bottles to the deep burgundy walls. Beyond the details, Solera is not reserved for special occasions, It is a place to return to, where food is made with the diner front of mind, always.
THE NAME
Solera is a Spanish term used to describe the way sherry houses age their sherries. The system ensures that year after year, regardless of the strength or weakness of any given vintage, the sherry that is bottled is consistently of the high quality that the sherry houses are after. Our approach to hospitality encompasses these same morals, with a goal to consistently provide an incredible, complete dining experience for all our guests. For this reason, Solera is fitting name for our restaurant.
HEAD CHEF - DAVID BRYSON
David Bryson and his team work tirelessly to design an innovative sharing menu that is best described as modern hearth cooking. He runs the kitchen with instinct, fire and a love of local ingredients. Byrson is also a big reason there’s two hats hanging over the door.