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Put simply, Bird on a Wire wants to feed the world better food. We believe in delicious food that nourishes our bodies. We believe in our awesome staff and they believe in what we do. We believe it’s everybody’s responsibility to look after the environment. We believe in real food. We believe in spreading good vibes only.

Intro About - fresh food restaurant

We’ve made our largest nest in Ponsonby Central. We’re fully licensed and open from 7a.m. until late, 7 days a week. Guests can enjoy our real food philosophy whether in our plant-filled dining room and airy daytime café—which turns into a relaxing bar at night—or from our famously fresh takeaway counter.

Intro Ponsonby - free range restaurant

Located a stone’s throw from the beach, our Takapuna restaurant is open from 7a.m. until late, seven days a week. We offer dine-in and takeaway real food from breakfast through to late-night, as well as a “Juice & Java” window. You’ll find us at 40 Hurstmere Road.

Intro Takapuna - healthy takeaway options

Our Orakei store is the latest and greatest addition to Bird On A Wire - opening on Good Friday for breakfast, lunch & dinner 7 days. The dine-in restaurant will offer easy parking and a patio with views over Hobson Bay. The entire menu will also be available to takeaway and this store will even deliver to neighbouring suburbs Remuera and Parnell.

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Meet the Team

Camille Rope
Camille Food

Camille Rope
Executive Chef and Co-Owner

"Fresh, hot off the rotisserie quarter free-range chook (leg side) because of the crispy skin (the best part) and salty, sweet chicken meat."
Roman Parkinson
Roman Food

Roman Parkinson
Accounts & Operations

"Egg noodle salad with pulled chicken and heaps of sweet soy dressing! I love the spice to it and can’t go past Bird’s chicken. Best in town."
Manpreet Singh
Tom Food

Manpreet Singh
Ponsonby Central Head Chef

"It has to be the Classic! Creamy tarragon mayo, pulled free-range chicken and crisp lettuce…super yummy."
Sophie Gilmour
Sophie Food

Sophie Gilmour
Co-Owner

"The two salads that we can't take off the menu without an uproar – raw beetroot, carrot, spinach & walnuts with maple vinaigrette and the Japanese ponzu slaw."