FISH KITCHEN ON DEVONPORT WHARF
Natural clams Natural oysters,
OYSTER S ‘N’ CLA MS 3.00
shallot vinaigrette Battered oysters, wasabi mayo Kilpatrick oysters
Grilled oysters, chipo
5.00
Fish ‘n’ chips
Sta rte rs ‘n’ sn acks
Trevally ceviche,
when quizzed about their combination. “We certainly gel with our styles and passion for flavours which means we have been able to maintain a reputation for exciting, seasonal dishes that our customers do enjoy.” The Vic Road Kitchen and Fish Kitchen crew share an all round passion for food and hospitality. From that perspective Harriet has been an integral part of the success. Harriet’s knowledge of wine and wineries ensures comprehensive and evolving wine lists and she has been instrumental in ensuring Vic Road Kitchen’s food and wine matching evenings have been sell-out events. Harriet manages administration, front of house staff and marketing for both restaurant businesses. Harriet worked in event management with seven years based in London. She travelled extensively and honed her interest in food and wine. Back home in New Zealand she completed an Auckland University post graduate wine science course based on Waiheke. Harriet’s subsequent vintage in Napa Valley was cut short by the 2017 California fires with her escaping with just the clothes she was wearing, her passport and engagement ring. Ian and Harriet married earlier this year. Harriet’s father, Paul, is no stranger to startups and entrepreneurial projects. His 30 years’ experience in senior and CEO roles in private and listed companies has included management buyouts, consulting and participation in merger and acquisition opportunities and early stage investing. Paul stepped down as CEO of listed Turners Automotive Group in 2016 and is credited as the architect of the remarkable turnaround of Dorchester Pacific. Paul was inducted into the North Harbour Business Hall of Fame in 2017. Readers will be well aware of how excited we get at Channel Magazine when we see new business enterprises adding value to our community. In Takapuna we all love our Takapuna Beach Café that brings people from wide and far. My belief is Fish Kitchen is going to have the same popularity in Devonport. What I have discovered in putting together this feature is the team behind this new venture has ticked all the boxes to ensure success. And they have a proven track-record that includes one of my favourites, Vic Road Kitchen. Fish Kitchen is certainly another big reason for me to spend more time in the Republic of Devonport! Fish Kitchen, Devonport Wharf – Open from 7.30am for takeaway breakfast and lunch items; Open from 11.30am for Lunch and Dinner.
o crisps, kiwi onion
Curious Cropper
Oysters, mussels, clams, octopus, fish cakes, squid, pate ceviche, batte red fish, fish wings , white bread
5.00
tle butter lime
Home made potat
The platte r
4.00 4.50
dip, chive
tomato, verjuice, basil 18.00 Fried New Zealand calamari, squid ink, romesco, almond Salted fish ‘n’ potat 18.00 o cakes, tartare sauce , slaw Pickled octopus, 16.00 edamame, wakame, wasabi mayo Southern fried snapp 19.00 er wings, Louisiana remoulade Smoked Kahawai 18.00 pate, pickles, fried bread Fish kitchen tacos 18.00 , avocado, chipotle crème, black bean Bang Bang chick 8.00 en, peanut, sprin g onion, sesame Sambal pork ribs, 18.00 pickled radish, kimc hi, crispy shallot Paul’s Green-lip 19.00 mussel fritter, kiwi mayo, white bread Mince and cheese 18.00 croquettes, smok ed tomato sauce Zucchini pakora, 16.00 coconut yogurt, tamarind chutney 16.00
Coc kle s ‘n’ Mu sse ls
50 0 ki or g lo
Tomato, fennel, Vic Road chorizo, white bean 16.00/32.00 Yellow curry samb al, coconut, chilli, coriander, roti, 16.00/32.00 Cider, bacon, thym e, cream 16.00/32.00
Ste ws ’n’ sou ps
Smoked seafood chowder, mussels, clams, smoked fish Mussels, clams, white fish, squid, Vic Road chorizo, white bean, saffro n rouille
22.00 32.00
Sid es ‘n’ sau ces
Our spec iali ty
10.00
Hand cut chips, garlic mayo Fish Kitchen Slaw
Battered and served with hand cut chip s, tartare
Gr ill ed ‘n’ Roa ste d Served with fennel, oran ge cos, radish, salsa verde
Lan d
Chicken breast, greek salad salsa, humm us, flat bread, feta Grilled 300g bavet 31.00 te, Béarnaise butte r, hand cut chips 34.00 Cardona valley lamb kebabs, sumac yogh urt, harrissa preserved lemon, mint 33.00 Roast eggplant, rome sco, goat cheese, Curious Cropper tomato, almond
Asparagus, goats cheese, romesco Tomato, avocado, crunchy sprouts Caesar, anchovy, parmesan, crout on Blooming onion, ranch dressing Home made mush y peas Potato scallops, curry mayo Bread & butter Pickled gherkin Battered Vic Road pork sausage, must ard Smoked Kahawai mac ‘n’ cheese Curry sauce Gravy
10.00 6.00 14.00 14.00 14.00 10.00 6.00 10.00 4.00 2.00 8.00 12.00 4.00
Tartare
4.00
Mayo
3.00 2.00
29.00
Des ser ts ‘n’ do ne
Bun s ‘n’ Chi ps
Wagyu beef chee se burger, smoked pork belly, pickles, mustard, relish Beer battered fish burger, tartare sauce , tomato, cos, Fried green toma to burger, buffalo mozzarella red tomato, basil pesto Fried chicken burge r, Culleys buffalo sauce, iceberg, blue cheese
110.00
23.00 23.00
Banana split, dulce leche, peanut Ice cream sundae, lemon curd, blueb erry Anzac biscuit ice-c ream sandwich Pineapple fritter, rum sauce, ice-c ream
10.00 10.00 10.00 10.00
22.00 23.00
Now en Op 150 seat restaurant superior seafood . Fully Licensed outdoor seating . TAKEAWAYS
For corporate bookings phone HARRIET: 0204 107 1915 From the team at vic rOAD KITCHEN
www.channelmag.co.nz Issue 105 - December 2019 January 2020
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