Menu

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

 

DINNER

TO START

Virginia Oysters with champagne mignonette / $3 each

Chilled corn and crab soup with chili and popcorn / $8

Green leaf salad with cashew, strawberry and shallot / $10

Warm octopus salad with chorizo, smoked potato, chimichurri / $13

Seared Foie Gras with chai spiced French toast, cranberry compote / $15

SHARED PLATES

Watermelon, feta, basil and edamame / $9

Yuca tater tots with bacon aioli / $6

Slow poached baby beets with lavender infused ricotta and macadamia / $8

Smoked and pickled green lip mussels / $9

Whitebait latkes, grilled lime and tartar sauce / $10

International cheese board with ANZAC biscuits / $11

MAIN COURSE

Kiwi burger: Black Angus beef, fried egg, beetroot, grilled pineapple on brioche with hand cut fries / $16

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

Fried chicken (Horopito and buttermilk)  with mashed potatoes, kale slaw, and truffle honey / $23

 Baby back ribs (manuka and marmite) with squash purée, faro and broccolini / $21

N.Z rack of lamb with saffron rice and fried goat cheese / $26

Red Snapper, with chickpeas, asparagus, edamame and dill/buttermilk sauce / $26

N.Z. Venison with poached pear, stuffed cabbage, and king oyster mushrooms / $29

 DESSERT

Classic New Zealand Pavlova with kiwi fruit and whipped cream / $8

Pecan bread pudding with whiskey caramel & ice cream / $8

Sticky date pudding with warm caramel sauce / $8

Chocolate molten Milo cake with berries and whipped cream / $8

Lamington: Raspberry or Chocolate / $8

Cheese board with ANZAC biscuits / $12

***

BRUNCH

 

TO START

ANZAC porridge with poached pear / $10

Homemade scones with strawberry jam and butter / $2 each

Pulled pork slider / $3

Bowl of fresh berries with vanilla whipped cream / $7

 EGG DISHES

Green market vegetable omelet (with hash) / $13

Eggs Florentine: Poached eggs, spinach, brioche and hollandaise (with hash) / $13

Eggs Benedict: Poached eggs, pork belly, brioche and hollandaise  / $13

LARGE PLATES

Chai-spiced French toast, maple syrup, whipped cream and fresh berries / $11

The Fry up. Eggs any style, toast, bacon, sausage, roasted tomato and potato hash / $14

Lightly smoked and seared salmon, poached eggs, spinach, brioche and hollandaise / $16

Kiwi burger. Ground beef, fried egg, pineapple, cheese and beetroot with hand-cut fries / $15

SIDES

Toast with strawberry jam and butter / $2

Apple wood smoked bacon / Eggs any style / $3

 Potato hash / Hand cut fries / $5

Yuca tater tots / $6

 

Brunch Saturdays & Sundays – Cash only

Please alert your server of any allergies or dietary restrictions!