Menu Introduction
Ember's menu is a celebration of globally inspired styles, deeply influenced by New Zealand’s seasonal bounty and the creativity of our talented team. Esteemed New Zealand Chef James Kenny, alongside Head Chef Aaron Hyett, leads our culinary journey with a commitment to 'cook with care and finesse, and to have respect and understanding for the ingredients.'
James has picked up techniques from his international stint in Paris, London, and Denmark, to bring the menu we share with you today. Each dish reflects their dedication to delivering a fun yet sophisticated dining experience without compromising on technique and flavour.
SIGNATURE
LUNCH
Monday to Friday
12.00pm to 2:30pm
Double smash burger, mac sauce, cheese, fries
Chicken thigh burger, romesco, iceberg, fries
Margherita pizza, tomato, basil, mozzarella (V)
Poaka fennel salami pizza, olive, mozzarella
Goats cheese, roquette, chilli honey, mozzarella, white base (V)
SIGNATURE
DISHES
Tuna tartare, avocado, black sesame, palm sugar vinaigrette (GF, DF)
Lamb chops, ratatouille, salsa verde (DF).
"Lasagne" spinach dough, smashed pumpkin, ricotta, parmesan, basil.
MAIN
MENU
Kumara focaccia, rosemary (V)
House-made butter, sea salt (V)
Miso butter (V)
Bone marrow butter
House olives (GF, VE)
Paua salami, finger lime (GF)
Chicken liver parfait on toast, grapefruit marmalade, chicken crackling
Cucumber, melon, bocconcini, caper, red pepper dressing (GF, V)
Pear parcels, house honey, goats cheese, hazelnuts (GF, V)
Grilled corn, ricotta, chilli butter (GF, V)
Spanner crab cocktail, Marie Rose, king prawn, iceberg, treacle bread
Tuna tartare, buttermilk dressing, dill oil, pickled green tomato, green chilli, pickle gelee (GF)
Fried chicken, fermented koji hot sauce, sour cream and chive seasoning
Salmon mi cuit, cucumber, split beurre blanc, chive (GF)
Lamb chops, ratatouille, salsa verde (DF)
"Lasagne" of courgette ragu, tomato, Bechamel, parmesan, pea shoots (V)
Chicken cotoletta, heirloom tomato, fromage blanc, tomato butter sauce, basil
Speckled Park “Steak Diane”, mushrooms, Cognac, watercress (GF)
Shoulder of lamb, burnt honey glaze, labne, garden peas, tamari (GF)
Seasonal Vegetables
Tomato & plum carpaccio, parmigianno Regianno, pepper (GF, V)
Fries, garlic, parsley (DF, GF, V)
House tomato and apple ketchup
Aioli
DELICATE
DESSERTS
S’more, chocolate, rhubarb jelly, marshmallow (V)
Peach melba trifle, raspberry, creme diplomat (V)
Black forest sundae, cherry, almond, tuile (V)
Selection of Duck Island ice creams (VE, GF)
Restaurant Hours
Monday - Sunday
Breakfast from 6:00am
Lunch from 11:00am
Dinner from 5:00pm
Get in Touch
+64 9 366 3000
71 Mayoral Drive, Auckland Central, 1010
Find us inside Grand Millennium Hotel Auckland
