Black Rabbit Pizza

The story

Black Rabbit Pizza Kaikōura | Gourmet Wild Game Pizzas

The kitchen and regional sourcing

At Black Rabbit Pizza in Kaikōura, the kitchen treats gourmet pizza as a vehicle for regional sourcing rather than standard takeout fare. Every base and topping lands on the counter freshly prepared each morning. The family-run operation leans heavily on local harvests, pulling ingredients directly from nearby farms and coastal waters whenever the season permits. This steady focus on regional supply shapes how they build pies, treating simple dough as a canvas for the South Island’s rugged pantry.

Unconventional toppings and local catches

The menu deliberately steps beyond classic tomato and mozzarella combinations. Roasted goat, kangaroo loin, and slow pulled pork sit alongside traditional options for diners who prefer familiar ground. Wild rabbit remains a signature choice, reflecting the area’s hunting traditions and the recent guide recognition that highlights these unconventional selections. Freshly caught crayfish and whitebait appear regularly during peak months, bridging the gap between land and ocean on a single pie.

Indoor and outdoor dining spaces

Dining arrangements stretch across covered tables and open-air seating positioned to catch the prevailing wind off the Pacific. Large windows frame the surrounding ranges while the natural salt air drifts through the entrance throughout service hours. Staff move efficiently behind the polished wooden counter, taking orders for both seated meals and packed takeaway boxes. The environment stays relaxed and unpretentious, letting the quality of the bake and the clarity of the region speak for themselves.