...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
Umeboshi, finger lime, chilli oil . . . 8
Te Matuku oyster
Natural . . . 7.50
Umeboshi, finger lime, chilli oil . . . 8
Artichoke and chickpea mousse . . . 14
Pork head terrine, chutney, lavosh . . . 22
. . .
Chickpea farinata, aubergine, peperonata,caper, anchovy . . . 24
Hibiscus cured kahawai, goat yoghurt, blood orange . . . 25
Gamefish, raspberry, peach, makrut lime, chilli . . . 28
. . .
Red kumara gnocchi, zucchini, stracciatella, gremolata . . . 38
Duck breast, carrot, apricot, champagne thyme jus . . . 45
Market whole fish, tomato, caper, olive, chilli . . . MP
. . . FROM THE SOUTH
Wild Wapiti nigiri, horseradish, ponzu . . . 8
Taramasalata, crudité, lavosh . . . 15
Crayfish taco, kiwifruit, avocado, habanero . . . 34
. . .
Mills Bay mussels, nduja . . . 26
Smoked eel, The Southerly whisky honey, horopito cauliflower, sea herbs . . . 35
. . .
Confit Mt Cook salmon, saffron fregola, Ikura caviar, kawakawa . . . 42
NZ king crab, tagliolini, bisque, clam, cherry tomato, tarragon . . . 44
Lumina lamb rump, cauliflower, wild garlic, asparagus . . . 45
. . . SIDES
Seasonal greens . . . 15
Seasonal leaves, macadamia, orange,
pecorino . . . 15
Shoestring fries, jalapeno mayonnaise . . . 15
Menu is subject to seasonal changes.