...TASTE OF KINGI
“Let us take care of your table”. . . 115pp
...RAW BAR
Te Matuku Oysters (Waiheke Island) . . . 7.50 each
Wild Wapiti nigiri, horseradish, ponzu (Fiordland) . . . 23
Gamefish crudo, mandarin, makrut lime, chilli (Kawau Island) . . . 26
Crayfish taco, kiwifruit, avocado, habanero (Chatham Island) . . . 34
... ANTIPASTI
Wood fired flatbread . . . 12
add taramasalata (Leigh) . . . 9
Kūmara sourdough . . . 11
add burnt coconut butter . . . 3.5
add taramasalata (Leigh) . . . 9
Marinated olives . . . 14
Ortiz anchovies, chilli . . . 15
Wild game charcuterie plate (Cazador) . . . 23
Brussels, sherry, charcuterie crumb (Ohakune). . .16
Hot smoked kahawai, horseradish (Little Barrier) . . . 28
Green-lipped mussels, nduja (Mills Bay) . . . 26
. . . MAINS
Chickpea farinata, aubergine, peperonata, anchovy, caper (Kumeū) . . . 38
Snapper, tomato crayfish bisque, fregola pasta, fennel (Leigh) . . . 45
Squid ink tagliatelle, shellfish, arrow squid, chilli (Wairarapa) . . . 43
kingi burger, pickles, buttercrunch lettuce, Kaitaia Fire (Little Barrier Island) . . . 30
Yellow belly flounder, brown butter, capers, almonds (Kaipara Harbour) . . . 49
Wild Wapiti loin, sunchoke, feta, port truffle jus (Fiordland) . . . 45
. . . SIDES
Shoestring fries, wakame salt (Pukekohe) . . . 15
Beetroot, smoked fromage fraise, herbs (Clevedon) . . . 15
Winter leaves, orange, macadamia, NZ pecorino (Kemeu). . . 15
. . . DESSERT
70% chocolate mousse, chantilly cream, pumpkin seed praline . . . 20
Pear, juniper white chocolate, oat crumble . . . 20
Four berry five-spice sorbet . . . 12
Cheese . . . 2 for 32 / 3 for 44
Menu is subject to seasonal changes.