...TASTE OF KINGI
“Let us take care of your table”. . . 115pp
. . . BREAD
Wood fired flatbread . . . 12
Charred carrot dip, whey, cashew, chilli . . . 9 Whipped roe . . . 10
Kumara sourdough . . . 4(per slice)
add burnt coconut butter . . . 3.5
. . . FROM THE NORTH
Te Matuku oyster, mignonette . . 7.50
Cured gamefish, dashi, furikake, chilli, lime . . . 28
. . .
Wood-roasted forest mushrooms, muscatel, hazelnut, velouté . . . 38
Market fish, brown butter, capers, citrus . . . MP
Venison, quince, butternut, toasted yeast beurre blanc, onion . . . 45
. . . FROM THE SOUTH
Red deer tartare, potato galette, smoked egg . . . 9
Crayfish taco, kiwifruit, avocado, habanero . . . 34
Mills Bay mussels, nduja . . . 26
. . .
Leek & potato agnolotti, pāua bolognese . . . 45
Lamb pithivier, celeriac béchamel, savoy . . . 45
Snapper, almond sauce, smoked eel gribiche, grapes . . . 42
. . . SIDES
Crispy sunchokes, truffle honey, labneh . . . 15
Seasonal leaves, macadamia, orange, parmesan . . . 15
Shoestring fries, kiwifruit habanero mayonnaise . . . 15
Menu is subject to seasonal changes.