Haku Kingfish Sashimi paired with The Landing Pinot Gris

Charlottes Kitchen, Paihia

This dish showcases the pristine waters and lush landscapes of Northland through an elegant balance of flavours. At its centre is the Haku kingfish, farmed in Ruakaka to the highest standards of quality and sustainability. Known for its delicate texture and clean, ocean-fresh taste, the kingfish is served sashimi-style to highlight its natural purity, making it the true hero of this dish.

Complementing the kingfish is a thoughtful combination of ingredients foraged locally from Northland’s forests and gardens. Kawakawa leaves, hand-harvested for their distinct peppery flavour, are transformed into a house-made kawakawa salt that gently seasons the fish, adding depth and a connection to the region’s native flora. The dish is brightened with a refreshing kaffir lime sorbet, created from locally foraged leaves that deliver vibrant citrus notes, providing a fresh counterpoint to the richness of the sashimi.

The inspiration behind this dish is a harmonious conversation between the ocean and the forest. It tells a story of balance pairing the clean, sustainable bounty of Ruakaka’s coastal waters with the wild, aromatic flavours of Northland’s gardens and native bush. Each element is carefully chosen to honour both provenance and sustainability, ensuring every bite reflects a sense of place.

Paired with a glass of The Landing Pinot Gris, the wine’s crisp acidity and delicate stone fruit notes enhance the freshness of the kingfish and the brightness of the sorbet. This thoughtful pairing completes a dish that celebrates Northland’s environment, its resources, and its deep connection to land and sea.

DETAILS:
Dates: 01st – 31st October
Time: 12pm – 3pm (Lunch) & 5pm to late (Dinner)
Cost: $30 (For the pairing)

BOOKINGS:
Phone: 09 402 8296
Email: hello@charlotteskitchen.co.nz

Website: Charlottes Kitchen

VENUE:
Charlottes Kitchen
69 Marsden Rd, Paihia, Bay of Islands