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GREMOLATA-CRUMBED CALAMARI & ANCHOVY TARTARE
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PIPI & SAMPHIRE WITH BLACK VINEGAR
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KŪMARA BRÛLÉE WITH PUHA
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HĀNGĪ
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BLUE COD WITH ZUCCHINI, FERMENTED CHILLI, LEMON & DIAMOND SHELL CLAMS
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KŪMARA SOUP WITH SEAWEED GOMASIO
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KARENGO & CARROT SALAD WITH GINGER-MISO DRESSING
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CONGEE WITH SESAME SEAWEED & PICKLED RADISH
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IKA MATA
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SPICED LAMB MEATBALLS WITH HARISSA SAUCE & EGGPLANT PICKLE SALAD
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