Kiwi sous chef Eliot has family from Fiji and he's written a menu based around the food he grew up with. The Polynesian islands are a pretty remote part of the world and the food is driven by the few vegetables that they are able to grow, wonderful seafood and often a reliance on tinned or preserved goods. We're using our top notch locally-sourced produce to breathe new life into some traditional Polynesian recipes. We've paired some delicious wines, including a Pinot Gris from Jules Taylor - a Dock Kitchen favourite.
Sea Bream Kokoda (coconut ceviche), avocado
Fried cassava, chaat spice
Salt beef croquettes, seasoned coconut
Cold spiced Aubergine soup with yoghurt & pickle
Ika Vakalolo (cod poached in coconut), spring greens, tomato, jasmine rice, tempering
Toasted coconut meringue
Lime curd, coconut custard cream