Burnt butter lamb This dish is inspired by the truly earthy and bold umami flavour notes of our Kāpiti Ramara washed rind.
Crab Bisque with Kāpiti Ramara Toast Crab bisque is a marvellous pot of flavour served in the best restaurants in France.
Pork Chicharron Tacos al Pastor This modern interpretation uses the dried and puffed pork crackling as the taco shells to add extra crunch, texture, and wow factor.
Loaded Kumara Fries with Kāpiti Cumin Gouda We all love a good kumara fry, but tossed with fresh chilli, coriander, a drizzle of maple syrup and a very kind shaving of Kāpiti Cumin Seed Gouda.
Whisky Fondue Cockles Everybody loves a fondue. It might sometimes go out of favour, but it always returns.
Crispy Fried Cauliflower, Caper Labneh & Kikorangi Taking inspiration from the crispiness and spice of fried chicken in a modern vegetarian alternative.
Smoked Beef & Mushroom Cigars New York has one of the most energetic food scenes on the planet, and we’ve put it all into a single mouthful.
Charred Greens, Skordalia & Whipped Feta Inspired by the beauty and range of produce available seasonally in spring.
Scotch Egg & Cheddar Custard Ahh, the scotch egg – an almost mythical creature on menus these days. Here we have tried to bring it into the now!
Morrocan Spiced Snapper Wings Snapper wings, or throats as they are sometimes referred to, have been a staple in recent years and with good reason – they are delicious and cheap!
A celebration of beets This dish is a true celebration of everything beetroot – roasted, pickled and fresh.
