We think about it, we talk about it, we write about it, we source it, we sell it, and
whenever the opportunity presents itself, we eat it.

Yellow Brick Road’s primary business is in sourcing the Southern Hemisphere’s best seafood for our most discerning chefs, taking those who cook closer to those who catch.

Te Matuku Bay, Mahurangi, Tio Point, Pelorus Sound, Cloudy Bay Oysters.
Cloudy Bay tuatuas, diamondshells, moonshells, storm clams.
Live is best.

Leigh John Dory, Snapper, Hapuka, Swordfish, Bluenose, Bass, Gurnard, Groper Throats, Kingfish, King Tarakihi, Trevally, Porae, and Scorpion Fish.
Responsibly caught via long-line on day boats, traceable, certified by Friends of the Sea.

Fresh Sardines.
They are neither by-catch nor bait.

Urwin Blue Cod, Nelson Scallops, Cape Palliser Paua, Apatu Smoked Fish and Roe, Northland Rock Lobsters and Packhorse Crayfish, Maloolooba Ocean King Prawns, Queensland Spanner Crab, Mangonui Eel.
Provenance is paramount.

Our commitment to responsible, sustainable fishing is unequivocal. It matters.

Restaurants with whom we have partnered in this commitment include: The French Café, Martin Bosley’s, Logan Brown, Merediths, O’Connell St Bistro, The Larder, The Engine Room, Soto, Kermadec, Matterhorn, Huka Lodge, Ambeli, Hippopotamus, Nikau Café, Boulcott St Bistro, Cable Bay Winery, Mangapapa Petit Hotel, Everybody’s and Roxy at the Imperial.

Yellow Brick Road was winner of the New Zealand Restaurant Association's 2009 Innovator Award and Wellington Gold Award’s 2010 Emerging Gold. Owner Rachel Taulelei is co-founder of Wellington’s City Market and was a finalist in the 2010 Veuve Clicquot Business Woman of the Year Awards.