What began life as a wool shed is now a buzzing food and surfwear establishment and new home to a radio station.
Located just out of Raglan on the road to the main surf beach, Rock-it has evolved since owners Sarah Kay and Rob Bailey took over in March last year.
To begin with they ran the surf shop while they set about overhauling the main part of the former shed which had, in another life, been Raglan artist Ken Thomas' studio. The rustic building still bears reference to Thomas' time there; colourful paint splashes adorn the wooden floorboards and walls.
Downstairs became a cafe while a small upstairs loft has been soundproofed and kitted out to become home to Rob's passion - Tractor FM.
The radio station, on 88.2FM, is home to a line up of local DJs who promote local music.
To begin with, the couple made do with serving takeaway coffee and a small selection of cabinet food. The development of the commercial kitchen took several months but is now up and running and ideally timed to tap into the summer market - beachgoers heading to and coming back from the surf beach or Whale or Manu bays. The newly constructed large, north-facing deck is also a welcome addition in time for the warmer weather and looks over an expansive lawn where kids can kick a ball around, play volleyball or just run wild.
With a background in hospitality, Sarah is well-placed to help out in all aspects of the business but she spends most of her time in the kitchen.
While Sarah describes her style of food as "rustic", fellow chef Andrew Forsyth is more "fine dining" having come from Waiheke Island's Stonyridge Vineyard. Rock-it's style of food is happy combination of both.
The menu features an electic mix of dishes. The warm fruit breakfast crumble with homemade granola, yoghurt and poached fruit proved popular the day Hamilton News visited - it had sold out by mid-morning.
The lunch menu features the likes of pomegranate-cured and smoked free range chicken thighs with fennel and herb salad and truffle oil and citrus dressing; the 'Indo special' of nasi goreng with free range chicken satay topped with a fried egg; Coromandel scallops on pea, prawn and feta risotto with lemon and dill oil; and bourbon-cured venison with parsnip puree, chocolate olive oil and truffle oil.
The cabinet features myriad sweet treats from cronuts to caramel brownie and gluten-free offerings in the form of orange almond cake and caramel slice.
Sarah sources local ingredients where possible, including "amazing produce" from nearby Kai Whenua Organics, eco eggs and Volare bread.
They're also installing a smoker so they can smoke their own products.
And the couple have plans for the surf shop. "We're looking to change the direction of that ... to freshen it up," said Sarah.
They plan to stock funky jewellery and fashion that is locally produced.
Raglan is known for its culture of supporting and nurturing local businesses and artists and the couple say the local support for Rock-it "has been huge". Sarah and Rob subscribe to the 'support local' philosophy and that extends to giving over the walls of the cafe to local artists' work, including that of youngsters from the nearby daycare centre.
Check out their FB page for Rock-it's summer hours, www.facebook.com/rockitraglan.