Dinner

Chef Simmons believes in constant innovation and using the freshest ingredients. Hence, our menu at Kiwiana is constantly changing. Below is a sample menu.

TO START

Virginia oysters with champagne mignonette / $3 each

Green leaf salad with garam cashews, shallots, and blueberries / $9

Spring Pea and ham hock soup / $9

Scallop ceviche , ponzu, avocado and wasabi / $13

Hudson Valley foie gras, chai spiced French toast, rhubarb compote / $15

SHARED PLATES

Spring on a plate: ramps/asparagus/fava/peas with yuzu buerre blanc / $10

Yuca tater tots with bacon aioli / $6

Grilled aparagus with champagne vinaigrette / $9

Smoked and pickled Green Lip mussels with toast and Anchor butter / $9

White bait latkes, grilled lime and tartar sauce / $10

N.Z. Cheese board with ANZAC biscuits / $11

MAINS

Burger: ground beef, fried egg, pecorino, pineapple, and beetroot with hand-cut fries / $16

Fettuccini with roasted beet and pecorino sauce, rocket, and pine nuts/ $17

Fried chicken (Horopito and buttermilk) with mashed potatoes, kale slaw, and truffle honey / $19

Baby back ribs (Manuka and marmite) with squash purée, faro and broccoli /$20

Atlantic salmon with roasted cauliflower, leeks, and dill buttermilk sauce / $24

Rack of lamb (Moroccan spices) rice pilaf, crispy goat cheese and lemon yogurt / $27

DESSERT  ($8 each)

 Classic pavlova, rose water whipped cream, kiwi, strawberry

Lamington: Chocolate or raspberry

Lemon and poppy seed panna cotta

Sticky date pudding with vanilla ice cream

Pecan and whisky bread pudding

Molten milo chocolate cake with berries and cream

Dinner Served Seven Days a Week
20% Gratuity added on parties of six or more