Our Menus
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
Black olive flatbread
Parker house roll
Lobster prawn roll
Sacmpi tart
Venison tartare
Ōra King Salmon ‘cannori’
Aïkka Sturgeon Caviar waffle
Bigeye tuna cornetto
Wagyu croquettes
Ortiz anchovies
Charcuterie board
Entrée
Kingfish sashimi
Raw bigeye tuna
Coconut marinated ceviche
Pan-seared scallops
Chicken liver parfait
Heritage tomato salad
Main
Saffron ricotta agnolotti
Classic Caesar
Seared market fish
Roasted lamb loin
Dry aged duck breast
Handpicked 55 day aged eye fillet
From the Grill
Served with beef fat chips, mixed leaf salad. Minimum cooking time of 40 minutes.
350g Rangers Valley WX5 Plus Wagyu sirloin
Grassfed New Zealand Ribeye on the bone
Side Dishes
Fig salad
Mixed lettuce leaves
Grilled broccolini
Truffle fries
At Ki Māha we are cashless. 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.