Three Parts, No Fuss
Gin, Campari and sweet vermouth, equal parts, stirred over ice with a twist of orange. The negroni has been quietly winning people over for more than a century and hasn't needed to change much along the way. Bitter, balanced and a little bracing, it does exactly what it sets out to do.
Our bar team will be pouring them all week, from 21 to 30 September. Come in for the classic, or ask them where to start.
Come in and settle in.
Four Beers, Start Light, Finish Bold
Our beer flight brings together four from two breweries a short drive up the road: Sawmill at Matakana and McLeod's at Waipū. Poured lightest to boldest, so start with the pilsner and work your way round. The Sawmill Pilsner is bright and dry, McLeod's Longboarder Lager smooth and clean, the Cove Unfiltered Pale Ale hazy and moreish, and the Sawmill Hazy IPA juicy, tropical and the biggest of the four.
There's a good cause behind every flight too. $1 from each flight goes to Dove Hospice & Wellness, who care for Aucklanders through serious illness and support their families along the way.
There are also three prizes to be won before 20 September: merch from McLeod's, merch from The Sawmill Brewery, and a voucher for The Smoko Room. Scan the QR code on the menu to go in the draw. R18. Terms apply.
Come in and find your favourite.
1–31 August | Two courses, $55
A main and dessert for $55, all August. Choose line-caught snapper with almond, smoked eel gribiche and grapes; local wood-roasted mushroom with muscatel and hazelnut; or lamb pithivier with celeriac béchamel, savoy and truffle jus.
Start with Te Matuku oysters or red deer tartare with potato galette and smoked egg, and finish with roasted parsnip semifreddo, kawakawa and smoked citrus, created with AUT Next on the Pass student Jackson Wright.
Settle in under the chandeliers.
1–31 August | Daily, 12pm – 2.30pm | One course, $30
A proper lunch in the middle of your day, for $30. Choose from steak frites with truffle jus, fish and chips with market fish and tartare, our kingi burger, or local winter mushrooms with casarecce and Grana Padano.
Add wood-fired flatbread or shoestring fries with kiwifruit habanero mayonnaise, and stay for dessert, including a roasted parsnip semifreddo with kawakawa and smoked citrus, created with AUT Next on the Pass student Jackson Wright.
An upgrade on the usual sandwich, at a price that makes it easy.
Cut From a Different Cloth
This season's collection is behind the bar.
Threads of Taste is kingi's new fashion-inspired cocktail menu, turning the textures of the runway into a line-up of drinks. Silk is as smooth and creamy as its namesake, Tweed suits anyone who likes a bit more punch, and the alcohol-free side of the list is just as considered, from soft Velvet to zero-waste Linen.
There's a good cause behind every glass too: $1 from every cocktail off this menu goes to Fair Food, Auckland's original food rescue charity. Their Winter campaign aims to share more than 350,000 meals with whānau struggling to keep the heat on and feed the family.
Come in and try the collection on.
Taste of kingi is a four-course tasting journey featuring the chef’s selection of the best of kingi, showcasing the best seasonal produce from New Zealand’s oceans, rivers, and land. Each dish takes you through the season’s flavours, with the option to add on paired wines for a memorable dining experience.
See the sample menu.
An easy two-course set menu for $65 per person that means you’ll spend less time lingering over the menu and more time catching up with friends and family.
Choose a starter and a main from a curated selection of favourite dishes like clam tagliolini, whole market fish and artichoke and chickpea mousse – and if you’re in the mood to linger, add on a glass of bubbles for $15 or a delicious dessert for $20.
See the sample menu.
