Tasting Plate – Haku Kingfish Trio

The Duke of Marlborough Hotel, Russell

This dish is a celebration of Haku Kingfish, sustainably sourced from Northland. Every element reflects our no-waste philosophy, showcasing the versatility of the fish while drawing inspiration from the land, sea, and traditions of the Bay of Islands.

The journey begins with kingfish pastrami, cured for fourteen days on the bone with a hand-picked Kawakawa, salt, and sugar blend, creating a fragrant spice rub. This slow, careful process transforms the tail into something both robust and refined.

The belly, naturally rich, is served as sashimi alongside nasturtium leaves from our Duke Garden, a light dressing, sweet coconut cream, and the vibrant freshness of Volcanic Northland Papaya.

From the loin, we present seared kingfish, honouring the Duke’s Māori cooking traditions while incorporating Japanese culinary influences. Seasoned in-house with togarashi, our salted chilli spice blend.  The loin delivers depth, umami, and a direct connection to the sea. A smoky hāngi tomato sauce completes the trio, grounding the dish in a distinctly Northland story.

The presentation highlights our surroundings: pāua shells mirror the colours of the Bay of Islands, while stones hand-collected from the sea by Chef Uma honour its rugged coastline. Garnishes come directly from the Duke’s own gardens, planted and tended with care, completing the circle from earth to plate.

Paired with Dancing Petrel Viognier, this dish achieves balance.  The wine’s floral lift enhances the sashimi, its body complements the seared loin, and its freshness contrasts beautifully with the pastrami.

A true expression of place, tradition, and sustainability.

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

BOOKINGS:
Phone: 09 403 7829
Email: restaurant@theduke.co.nz

Website: Duke of Marlborough Hotel

VENUE:
Duke of Marlborough Hotel
33 The Strand, Russell, Bay of Islands