...TASTE OF KINGI
“Let us take care of your table”. . . 115pp
. . . BREAD
Wood fired flatbread . . . 12
add burnt coconut butter . . . 3.5
Kūmara sourdough . . . 15
with Oruaiti River Olive oil, sherry reduction
add burnt coconut butter . . . 3.5
. . . FROM THE NORTH
Te Matuku oyster, mignonette . . 7.50
Artichoke and chickpea mousse . . . 14
Gamefish tartare, dashi, furikake, chilli, lime . . . 28
. . .
Wood roasted forest mushrooms, muscatel, hazelnut, veloute . . . 38
Market whole fish, tomato, caper, olive . . . MP
Duck breast, carrot, apricot, champagne thyme jus . . . 45
. . . FROM THE SOUTH
Wild Wapiti nigiri, horseradish, ponzu . . . 8
Crayfish taco, kiwifruit, avocado, habanero . . . 34
Whipped roe, lavosh . . . 15
Mills Bay mussels, nduja . . . 26
. . .
NZ king crab tagliatelle, clam, cherry tomato, tarragon . . . 44
Aged lamb rump, onion soubise, chermoula, green apple . . . 45
Snapper, almond sauce, smoked eel gribiche, grapes . . . 42
. . . SIDES
Seasonal vegetables . . . 15
Seasonal leaves, macadamia, orange, parmesan . . . 15
Shoestring fries, kiwifruit habanero mayonnaise . . . 15
Menu is subject to seasonal changes.