...TASTE OF KINGI
“Let us take care of your table”. . . 125pp
. . . TO START
Te Matuku oyster, mignonette . . . 8 ea
Red deer tartare, potato galette, smoked egg . . . 9 ea
Wood fired flatbread . . . 12
Kūmara sourdough, toasted yeast butter. . . 15
Charred carrot dip, whey, cashew, chilli . . . 10
Whipped roe . . . 10
. . . FROM THE NORTH
Raw gamefish, cucumber, radish, burnt soy vinegar, finger lime . . . 28
Stuffed pepper, fresh goat’s cheese harissa, tahini . . . 26
Kina on toast, pancetta . . . 26
. . .
Wood-roasted forest mushrooms, muscatel, hazelnut, velouté . . . 38
Market fish, its own garnish . . . MP
Lamb rump, smoked onion, kumara dauphine, herbs, shallots . . . 48
Snapper, almond sauce, smoked eel gribiche, grape . . . 44
. . . FROM THE SOUTH
Mills Bay mussels, nduja . . . 26
Smoked kawahai, golden raisin, tomato horseradish . . . 30
. . .
Pāua bolognese, tomato, confit fennel, crispy agria . . . 48
Top sirloin, smoked mussel XO, watercress, finger lime . . . 55
. . . SIDES
Roasted organic asparagus, curado cheese custard . . . 16
Seasonal leaves, orange, pumpkin seed . . . 16
Shoestring fries, kiwi onion dip mayo . . . 16
Menu is subject to seasonal changes.