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
Courgette fritti, sauce verte, fried sage (V)
Pear parcels, house honey, goats cheese, hazelnuts (GF, V)
Spinach and ricotta dumplings, smoked tomato (V)
King prawn cocktail, Marie Rose, iceberg lettuce, avocado (GF, DF)
Tuna tartare, avocado, black sesame, palm sugar vinaigrette (GF, DF)
Fried chicken, fermented koji hot sauce, sour cream and chive seasoning
Salmon mi cuit, cucumber, split beurre blanc, chive (GF)
New season asparagus, ricotta, hazelnut, brown butter & preserved lemon (V, GF)
Lamb chops, ratatouille, salsa verde (DF)
"Lasagne", spinach dough, smashed pumpkin, ricotta, parmesan, basil
“Supreme” of chicken, smoked white bean puree, guindillas, burnt lemon (DF, GF)
Speckled Park “Steak Diane”, mushrooms, Cognac, watercress (GF)
Shoulder of lamb, burnt honey glaze, labne, garden peas, tamari (GF)
Seasonal vegetables
Celery salad, medjool dates, walnuts, Evansdale Tania smoked cheese, tangelo (GF, V)
Fries, garlic, parsley (DF, GF, V)
House tomato and apple ketchup
Aioli
DELICATE
DESSERTS
S’more, chocolate, rhubarb jelly, marshmallow (V)
Chocolate terrine, boozy cherries, hazelnut praline, whipped cream (V, GF)
Crème Bruleé of tonka bean, raspberry (V, GF)
House dulce de leche ice cream, sea salt (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
