The focus is on seafood and a long list of small plates, many Asian-inspired, reflecting the diverse influences, cultures and experiences of the team. The ever-changing menu features seafood, meat and seasonal produce. Oysters from around New Zealand are headlined and these freshly shucked treats are the obvious place to start, served natural with mignonette, or with toppings of soy, fresh ginger, fresh horseradish, cucumber or red chilli nahm jim, coriander, crispy shallot. If you like your oysters cooked, order them tempura style with togarashi. After that, the possibilities are endless. But don’t miss the Urban Slider, with an ever-changing theme.
