Eleven Thirty Three

08/10/2026

A coffee before work. A lunch that runs over. A drink at 3. Dinner because no one’s ready to call it.

Whatever the day calls for, there’s a table for it at Eleven Thirty Three.

Monday to Friday, 8am until late.�1133 Omahu Road, Hastings.

Book your table https://www.eleventhirtythree.co.nz/.

30/09/2026

The doors are officially open.

We’re here from 8am til late, Monday to Friday.

Coffee in the morning. Lunch with friends. A mid-afternoon glass of w**e. After-work drinks at the bar. Dinner for two, or a table full of your favourite people.

There are plenty of reasons to pull up a chair.
Come for an hour or stay for a few.

Eleven Thirty Three at Pask
1133 Omahu Road, Hastings

Book your table at eleventhirtythree.co.nz

Eleven Thirty Three is a modern brasserie restaurant at Pask in Hastings, Hawke's Bay. Open Monday-Friday, 8am until late, for coffee, lunch, drinks and dinner

29/09/2026

Your table is almost ready.

Tomorrow, we open the doors to Eleven Thirty Three.

Coffee from 8am. What comes after that is entirely up to you.

See you tomorrow.

29/09/2026

Some meetings are better held at the bar.

Especially the ones that start at 3pm. Take a seat, order something good and call it business.

Happy Hour at Eleven Thirty Three, Monday to Friday, 3pm until 6pm.

Opening 1 October. We’ll see you at the bar.

28/09/2026

A bottle worth staying for.

W**e sits at the heart of the table at Eleven Thirty Three, with Pask and Jackson Estate providing an extensive library of older vintages.

Something familiar by the glass, a bottle for the table, or something special from the cellar.

Opening 1 October. Have you booked your table yet?

**e

24/09/2026

Good produce needs little introduction.

A cut made for the table. The Matangi bone-in ribeye is 100% grass-fed New Zealand beef, dry-aged for three weeks and served simply as steak frites.

A limited number will make their way to the menu each week.

Opening 1 October. Book your table via eleventhirtythree.co.nz

Matangi Prime Meat LTD

23/09/2026

A little taste of Eleven Thirty Three.

Last night we opened our doors for the first time, welcoming friends, family and guests in for a preview of what’s to come.

The kitchen was cooking, the w**e was pouring, the bar was full and, for the first time, we got to see Eleven Thirty Three doing what it was created for - bringing people together over good food and w**e.

Thank you to everyone who joined us and helped make our first night such a good one.

Now, we’re counting down to 1 October.

Bookings are open at eleventhirtythree.co.nz

18/09/2026

What will you order first?

Oysters with mignonette and lemon. House-made bread with cultured butter. Burratina with cucumber, pinenut and chilli oil. Beef tartare. Charcuterie. Matangi steak. Market fish. Porchetta. Broccolini with anchovy crumb and lemon.

Everything we can make in-house, we do - from our bread and cultured butter to sauces, accompaniments and desserts.

This is just some of what you’ll find on the menu when we open at Pask on 1 October.

The full menu is online now and bookings are open.

Take a look and book your table at eleventhirtythree.co.nz

17/09/2026

A first taste of Eleven Thirty Three.

Quality produce. Confident cooking. Simple things, done very well.

From oysters and tartare to market fish, premium cuts and plates made for the table, here’s a look at what’s coming when we open our doors.

Eleven Thirty Three at Pask opens 1 October. Who’s coming?

Book your table now via our website | eleventhirtythree.co.nz

09/09/2026

Meet the people behind Eleven Thirty Three.

John and Tom.

Between them, Restaurateur John Logan and Head Chef Tom Cottrell bring decades of hospitality experience from restaurants and kitchens across New Zealand, Australia, the UK and Canada.

They’ve also spent the past 18 months working alongside each other here in Hawke’s Bay, so Eleven Thirty Three isn’t the beginning of their working relationship - it’s the next chapter.

For John, hospitality is about the complete experience. The food, the w**e, the service, the space and, most importantly, the people. His philosophy is that when people go out to dine, they go out to forget - for a few hours, everything else can wait.

Tom brings that same sense of simplicity to the kitchen. His modern European cooking puts quality local produce first, with clean flavours, precise technique and nothing unnecessary.

Together, they’re creating the kind of place they’d want to spend time in themselves.

We can’t wait to welcome you in from 1 October.

Bookings are open now at eleventhirtythree.co.nz.