Ki Māha speaks of pleasure, of contentment in a special place perfectly balanced between land and sea. Our menu uses modern international flavours to highlight the quality of New Zealand’s finest produce, including sustainably harvested seafood, ethically farmed meats and locally sourced seasonal fruit and vegetables.

To Start

Freshly shucked market oysters

natural, champagne vinegar mignonette half $39 dozen $78 beer battered, bloody mary mayonnaise half $42 dozen $81

Warm potato bread

rosemary, beurre noisette $12 + marinated olives $9
$ 12

Lobster prawn roll

fennel, scallions, celery, lemon mayonnaise
$ 10 each

King crab éclair

celeriac rémoulade
$ 10 each

Wagyu croquettes

romesco sauce, shaved parmesan (4)
$ 18

King prawn cocktail

cos lettuce, avocado
$ 12 each

Ortiz anchovies

toasted rye, fennel, capers, shallots (2)
$ 18

Zucchini flower

ricotta, chili, lemon, mint
$ 14 each

New Zealand charcuterie board

salami, jamon, pork rillettes, chicken liver parfait, bread
$ 43

New Zealand cheese board

mahoe very old edam, brie de meaux, mount Eliza blue monkey
$ 48

Entrée

Bocconcini salad

mixed heirloom curious cropper tomatoes, olive oil, balsamic, basil leaves
$ 29

Grass fed beef carpaccio

truffle, mayonnaise, pickled beetroot, parmesan, medjool dates, rocket
$ 29

Coconut marinated ceviche

market fish, crispy shallots, seaweed cracker, fresh wasabi (3)
$ 31

Raw yellow-fin tuna

verjus and lime dressing, wasabi mayo, puffed rice, tarragon
$ 34

Pan-seared scallops

parsnip purée, crispy jamón, hazelnut butter (4)
$ 36

Main

Broadbean lemon risotto

goats cheese, herbs
$ 36

Caesar salad

cos, streaky bacon, crostini, soft egg, anchovy dressing, parmesan $32 + chicken $9
$ 32

Squid ink linguine

roasted Australian jumbo prawn, tomato, chilli, saffron sauce
$ 46

Pan fried red snapper

ratatouille, lemon beurre blanc
$ 48

Grilled yellow-fin tuna steak

caper and saffron tonnato, baby heirloom tomatoes, basil
$ 52

Handpicked 55 day aged sirloin or scotch 300g

skinny fries, café de Paris
$ 55

Duck breast

kumara purée, blood orange, green peppercorn jus
$ 48

Coastal spring lamb rump

roasted shallots, buffalo curd, artichokes, salsa verde
$ 49

From the Grill

served with chimichurri and skinny fries. minimum cooking time of 40 minutes

350g Rangers Valley WX5 Plus Wagyu sirloin

long fed 360 days MB5-7
$ 140

Ribeye

*predetermined sizes, ask your waiter
$ 16 per 100g

Side Dishes

Coleslaw

fresh herbs, yuzu dressing
$ 14

Mixed lettuce leaves

cherry tomatoes, radish, goddess dressing
$ 16

Broccolini

brown butter, almonds
$ 16

Curious cropper tomatoes

basil, feta
$ 18

Skinny fries

truffle mayo
$ 16

20% public holiday surcharge applies. Bills at Ki Māha can only be divided by equal payments and be split by a
maximum of 4 for any table. Credit card and paywave surcharge of 2.25% applies.
Please advise your waiter of any allergies or dietary requirements. Whilst we will make every effort we
cannot guarantee our food to be free of nuts, gluten or shellfish traces.