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Black Barn Bistro’s Head Chef, Daniel Pistone, runs a passionate team which diligently stands by four core principles;

SEASONALITY

Black Barn Bistro is lucky enough to be located in one of the largest organic growing regions in NZ. This along with direct access to growers, means our menu is constantly evolving.

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RESPECT

Respect for the animal, produce and supplier is of highest importance when sourcing our product. We deal with small farmers and artisans directly to learn the story of the produce and build relationships.

PROFESSIONALISM

Professionalism and passion are two key elements for a successful kitchen. Tasks that our team here undertake, small or large, are treated with equal amounts of these two attributes. 

EXPERIENCE

The experience of a beautiful meal can be a very powerful thing. Socially and culturally, it has a very important part to play in our lives and serves as an important factor in the connection of people. As the world progresses, these moments have and will become more and more significant, letting true face to face interaction thrive.