...TASTE OF KINGI
“Let us take care of your table”. . . 108pp
...RAW BAR
Te Matuku Bay oyster (Waiheke Island) . . . 7.50 each
Kina on toast, pancetta (Chatham Islands) . . . 20
Southern Bluefin tuna carpaccio, hot mustard, kombu (Hawkes Bay) . . . 27
Trevally kokoda, finger lime, kawakawa, cucumber (Kawau Island) . . . 27
... ANTIPASTI
Wood fired flatbread . . . 11
Kūmara sourdough, cultured butter . . . 13
Marinated olives . . . 14
Wild game charcuterie plate (Cazador) . . . 23
Hapuka taramasalata (Leigh) . . . 15
Asparagus, escebeche, saffron rouille (Cambridge) . . . 15
Wood roasted mushrooms (Auckland) . . . 23
Heirloom tomato, pāua XO (Clevedon) . . . 18
Hot smoked kahawai, horseradish cream, cucumber (Little Barrier Island) . . . 28
Green-lipped mussels, nduja (Mills Bay) . . . 19
Blue cod wings, ranch (Chatham Islands) . . . 26
Snapper belly croquettes, gribiche, citrus (Leigh). . . 21
. . . MAINS
Snapper, cauliflower, almond cream, curry leaf, grape (Leigh) . . . 42
Tagliatelle, asparagus, allium, chard, kombu, preserved lemon (Auckland) . . . 38
kingi burger, pickles, buttercrunch lettuce, Kaitaia Fire (Little Barrier Island) . . . 30
Octopus char siu, carrot, fennel, potato, lime (Wairapa) . . . 43
Yellow belly flounder, café de paris, chive (Kaipara Harbour) . . . 48
WILD venison loin, kūmara skordalia, baby onion, wakame (Fiordland) . . . 42
. . . SIDES
Wood roasted broccoli, whipped feta, green chimichurri (Pukekohe) . . . 15
Shoestring fries, wakame salt (Pukekohe) . . . 15
Bitter leaves, cabernet sauvignon vinaigrette (Manurewa) . . . 15
. . . DESSERT
70% chocolate mousse, chantilly cream, pumpkin seed praline . . . 17
Pineapple Mess, wakame meringue, coconut, makrut lime granita . . . 17
Housemade ice cream selection . . . 12
Cheese . . . 2 for 32 / 3 for 44
Menu is subject to seasonal changes.