11 Empire Street, Cambridge
Matariki Mussel Fritters – $20.00
This dish takes on the Maori concept of kaitiakitanga (guardianship and protection) and based around an ingredient that is sourced sustainably. NZ Green Lipped Mussels which are rated as “green” on the Forest & Bird Best Fish Guide are bound together with kumara and native bush herbs horopito and kawakawa. The accompaniments are true Kiwi flavours and both compliment and contrast with the fritters.
PROF’S @ WOODLANDS
42 Whitikahu Road, Gordonton
Raising the Baa – $25.00
Harvest time for kumara and a rich smoked puree to reflect the hangi. Lamb fillet lightly rubbed with horopito, lightly pickled locally sourced pikopiko to cut through the richness of the kumara, deep fried goat’s cheese with a chilli panko coating utilises a local ingredient and provides a complementary tanginess and heat. Locally sourced watercress salad gives a fresh greenness and bite.
5 Somerset Street, Frankton, Hamilton
Hopu i te Whetu Hinga – $24.00
Local panfried mixed mushrooms, soft polenta, Waikato kale, hazelnut and buckwheat cluster, crispy urenika potatoes with herb oil.
33 Jellicoe Drive, Hamilton East
Rakiraki & Harore – $24.00
Duck (rakiraki) and woodland mushrooms (harore) cooked with fire and ‘smoke’ and nestled them comfortably amongst friends such as horipito and native bush ferns.
364 Victoria Street, Hamilton
Mussel and Paua Fritter with Watercress and Fennel, Piripiri Hollandaise – $16.90
A dish that uses traditional ingredients used by our ancestors, supplied from the gods of land and sea.
Mavis MADE TO ORDER
Wintec House, Nisbet Street, Hamilton
Maui and the Giant Fish – $18.50
A classic deli meal inspired by the chef’s Canadian background mixed with the flavours of local and foraged NZ ingredients. A hash of urenika & agria potatos layered with smoke kahawai and watercress paired with a house-made kawakawa mustard and green pea powder.
THE KIRK CAFE
6 Te Aroha Street, Hamilton East
Papatuanuku (Mother of Earth) – $28.00
Venison carpaccio with smoked eel, paua salsa. Pork crackle served with Jerusalem artichoke celeriac and truffle puree with chestnut porcini soil, chevre powder, sea grapes caviar and pickled piko piko.
1 Cook Street, Hamilton
Matariki Duo Pork – $18.50 (petite) $24.50 (main)
Twice cooked pork belly with grilled hock brawn, urenika potato, apple cress slaw and pouring boil up consomme.