Kermadec Restaurants & Bars: Menu

204 Quay St, Auckland Central, Auckland City

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The Kermadec seafood tasting plates: a selection of today’s freshest kai moana; 80.00 for two
Heirloom tomatoes: Gruff Junction fromage Blanc, basil, Forum vinegar, Simunovich olive oil; 22.00
Yellowtail kingfish sashimi: hadjki, pickled peach, sesame, mirin dressing; 24.00
Chamomile infused Marlborough salmon: watercress, young vegetables ala grecque, salsa Verde; 24.00
Fried Hauraki Gulf sardines: squid, pickle chips, onion, radish, mustard, pumpernickel crumbs; 24.00
Seared Scallops: black pudding, crumbed duck yolk, mustard soubise, asparagus, tendril vinaigrette; 26.00
Iberico Bellota Jamón: grilled watermelon, panzenella, walnut, crisp capers, crackling, almond; 24.00
Farmed Sturgeon Osetra caviar 30g tin: with accompaniments; 120.00

Crispy skinned Hauraki Gulf snapper: courgette and crab beignet, court bouillon in its entirety; 46.00
Roasted Northland gurnard: red pepper & saffron sofrito, southern shell fish, chorizo, King prawn; 46.00
Seared yellow fin tuna “sandwich”: mayo, baby cos lettuce, tomato, red onion rings, egg; 46.00
Poached breast of free range game hen: confit leg, brown bread sauce, scampi, truffle gnocchi, spring onion jus gras; 46.00
Slow cooked Leeland farm lamb rack: pea, fennel, Fiddlers Hill goats cheese, pearl drops, potato cream; 46.00
Wild red venison: sweet corn custard, pickled shitakes, thyme pop corn, Puy lentils, sauce Rouennaise; 46.00
Prime Hereford Angus 400g rib eye: roasted on the bone, old barrel jus, spinach, horseradish, shoe-string fries; 50.00

Butter crunch lettuce: crumbed hens egg, crisp bacon, condensed milk dressing; 10.00
Wild rocket: grilled Golden Queen peach, Giusti Balsamic, aged Parmesan; 10.00
New season summer beans: Roquefort butter, hazelnuts; 10.00
Roasted young carrots: Tunisian spices, coriander, sesame; 10.00
Pommes puree: with gravy; 10.00

Seafood Brasserie & Bar Dinner Menu

Handcrafted ciabatta baked fresh daily: With butter and Simunovich Extra Virgin olive oil or whipped goats cheese and Rosemary & garlic oil; 9.00
Bowl of Sicilian olives: 5.00

Sushi & sashimi Osaka style: served with wasabi and soy; 19.50; Just sashimi 23.00
Yellow Fin tuna salad: tataki with lime, pickled radish, cucumber, soy lime dressing; 19.50
Big Glory Bay salmon tartare,: vodka crème fraîche; 16.50

Freshly Shucked To Order When Available

Clevedon Coast Pacific: Served with mignonette and lemon; Half dozen 19.90; Dozen 39.50
Tio Point Marlborough Flats: Served with mignonette and lemon; Half dozen 29.50; Dozen 59.00

South Island Cascade River whitebait omelette: nut brown butter; Entrée (50gm) 29.00; Main (100gm) 52.00
Salt and pepper squid: lime, smoked chipotle aioli; 16.50
Seafood cioppino: San Francisco; 19.00
Grilled giant prawn brochette: panzanella salad, toasted almonds, lemon vinaigrette; 20.00
Kermadec all sorts: selection of house smoked; 18.50
Fiddlers Hill goats cheese and beetroot Arancini: sumac, beetroot oil, micro herbs; 17.00
Tempura soft shelled crab: saffron mayonnaise, baby salad leaves, lemon; 19.50
Seared Whangamata scallops: celeriac purée, pequilo peppers, goats cheese , thyme butter; 26.50
Marlborough Green lipped mussels: steamed with cider and spice, Spanish onion pakora; 18.00

Kermadec Seafood Platter - Plateau de fruits de mer: Whole East Coast crayfish, prawns, Auckland Island scampi, Clevedon Coast oysters, mussels, clams
served with mignonette sauce, mustard mayonnaise, saffron aioli, preserved lemon mayonnaise. Served Chilled.
For two as a main course or four as an entrée; --
Kermadec Hot Platter: Begin with natural Clevedon Coast oysters, then enjoy hot smoked Big Glory Bay Salmon, salt and pepper squid, grilled prawns and Nugget Point Sole goujons with lemon and sauces. Served with bread and salad for two.; 88.00

Fish of the day: French navy bean cassoulet, saffron, mustard oil; 34.00
Big eye Tuna niscoise: seared rare, Sicilian olives, beans, vine ripened tomatoes, poached hens egg, lemon; 37.00
Herb roasted Hapuku: tomato and coriander fondue, cardamom butter; 36.00
Crisp skinned John Dory: caramelised fennel, lentils, tomato, lemon vinaigrette; 37.00
Local caught Snapper: broccollini, shallots, whipped avocado, pistachio salad; 36.00
Roasted Kingfish: served medium rare, steamed bok choy, mirin, ginger and soy dressing; 35.00
Pan roasted whole East coast crayfish: spice butter, new potatoes, mixed leaf salad; 95.00
Kermadec Fish & Chips: Served with lemon and tartare sauce.
With battered Stewart Island blue Cod OR
With crumbed Nugget Point Sole; 28.00

Forty hour braised lamb shank: celeriac crème, tiny vegetables, black Doris plum glaze; 36.00
Corn fed chicken breast: maple fried parsnip, toasted gremolata, champagne jus; 35.00
Tender braised pork belly: golden kumara, sweet and sour apple salad, granny smith syrup; 35.50
Wild mushroom and truffle gnocchi: rocket, shaved Pecorino, balsamic glaze; 29.50

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