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Example Website

An atmospheric site for OLEA, a seasonal Hawke's Bay tasting house

A seven-page website built to capture the feeling of farm-to-fire fine dining and turn curious visitors into reservation bookings.

Visit OLEAGet a Website Like This
The Restaurant

About OLEA

OLEA is a fictional seasonal tasting house in Havelock North, Hawke's Bay, built as a portfolio example. Chef Camille Aubert runs a seven-course tasting menu that changes with the harvest from a two-acre on-site garden and the farms of the region.

32 seats, one seating per night, Wednesday through Sunday. Tables are released on the first of each month. The kind of restaurant where you plan two weeks ahead and don't look at the menu until you sit down.

The Brief

What we set out to build

1

Capture the atmosphere of the restaurant before a guest ever visits.

2

Communicate the farm-to-fire sourcing philosophy clearly and compellingly.

3

Make reservations easy to find and request from every page.

4

Position OLEA at the right tier: special occasion, not casual dining.

At a Glance

What went into it

7
Pages built
32
Seats at OLEA
7
Course tasting menu
60km
Sourcing radius
Our Approach

The decisions that shaped the site

Fine dining websites don't sell food. They sell the anticipation of an experience. Every choice here was made to build that anticipation.

1
Editorial typography that sets the mood
Fraunces, an optical serif with a soft italic, carries every headline. The choice is deliberate: warm, a little literary, and nothing like a restaurant template. Visitors feel the kind of place OLEA is before they read a word.
2
'Dinner from this morning's harvest' as the hero line
Most restaurant sites lead with their name or a tagline about passion. OLEA leads with a fact: the menu is decided each morning by what came in from the farm. That specificity is more credible and more interesting than any generic claim.
3
A marquee as the brand's rhythm
Farm-to-table. Wood Fire. Natural Wine. Seven Courses. Hawke's Bay. Looping in a horizontal marquee strip, they set context without requiring a paragraph. The pacing feels relaxed, which matches the one-seating-per-night experience.
4
Dish cards that change with the season
'A few dishes from this week's seven courses. They change when the weather does.' The menu is a feature, not just a page. Showing three current dishes with their course number tells diners what level of dining this is before they look at price.
5
32 seats, one seating, front and centre
Scarcity is real here, not manufactured. Just 32 seats, one seating per night, tables released on the first of each month. Putting those facts early does two things: it creates urgency and it signals prestige. You need to plan ahead to eat here.
6
A reservation CTA on every section
The homepage has four places to reserve a table. Not aggressive, just persistent. Every time a visitor reaches a natural pause and thinks 'I want this,' there's a button. The friction between decision and action is as low as possible.
What We Built

Everything in the engagement

Full custom build

Plain HTML, CSS, and JavaScript. No framework, no dependencies, fast everywhere.

Homepage

Hero, kitchen story, seasonal dishes, values, dining room section, quote, and CTA band.

Menu page

Current tasting menu with courses, a wine list, and dietary note policy.

About page

Chef Camille Aubert's story, the farm sourcing philosophy, and team profiles.

Gallery page

A curated image grid of the dining room, dishes, and farm.

Reservations page

Availability explainer, seating policy, and booking call-to-action.

Contact page

Address, hours, enquiry form, and directions.

Mobile responsive

Every page works cleanly on mobile, important for guests checking in on the go.

Want something like this for your business?

Websites start from $799. Tell us what you need and we will send you a fixed quote within 24 hours.

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