...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
Natural or mignonette . . . 7.50
Artichoke and chickpea mousse . . . 14
Gamefish tatare, dashi, furikake, chilli, lime . . . 28
. . .
Oyster mushroom, swiss brown, muscatel, miso veloute, hazelnut . . . 38
Duck breast, carrot, apricot, champagne thyme jus . . . 45
Market whole fish, tomato, caper, olive . . . 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
. . .
Snapper, almond sauce, smoked eel gribiche, grape . . . 42
NZ king crab, tagliatelle, clam, cherry tomato, tarragon . . . 44
Lumina lamb rump, onion soubise, chermoula, green apple . . . 45
. . . SIDES
Seasonal greens . . . 15
Seasonal leaves, macadamia, orange, parmesan . . . 15
Shoestring fries, duck fat mayonnaise . . . 15
Menu is subject to seasonal changes.