Aroha

All dishes can be made gluten free. Chef Thomas does not believe in adding flour to sauces or dressings. The kitchen team cuts all french fries fresh to order and uses a separate deep fryer for all gluten-free orders. Gluten-free alternative breads, croutons, and batters are available.

By creating dishes in house, Chef Thomas is able to create an allergy friendly environment. Dedicated to providing a welcoming and safe environment for all customers, the menu includes gluten free, vegetarian, vegan, and dairy-free options. Other allergies and dietary restrictions such as a low sodium diet are accommodated as well.

Appetizers

• Cumin Roasted Fennel with smoked beets, raisin quinoa, and berry emulsion
• Fresh New Zealand Green Lipped Mussels with red chili, cilantro, coconut curry sauce, and toasted ciabatta
• New Zealand Cloudy Bay Clams in a white wine garlic broth with fresh baked ciabatta
• Crispy Pork Belly with feijoa purée and a fresh apple watercress salad
• New Zealand Seafood Bouillabaisse with salmon, snapper, mussels, and clams in a spiced saffron broth and toasted ciabatta
• Ora King Salmon Tartare with ginger, seaweed, avocado, chili, and wontons
• Hawaiian Shrimp with smoked aioli, sautéed fennel, heirloom tomato, and a lightly spiced coconut sauce
• Lump Crab Cakes with spiced avocado mousse and a micro licorice salad
• Selection of New Zealand Cheeses with homemade chutney, honeycomb, and house baked breads
• Cucumber and Tomato Soup with lump crab, avocado, and crostini

Salads

• Caesar Salad with baby romaine, crispy bacon, poached egg, white anchovies, Parmesan cheese, croûtons, housemade Caesar dressing, & can add shrimp
• Summer Nectarine Salad on a bed of arugula topped with hazelnut, ricotta, and passionfruit-vanilla dressing
• Smoked Ora King Salmon Salad with beets, arugula, and caramelized balsamic
• Aroha House Salad with tomatoes, cucumber, avocado, and lemon vinaigrette

From The Land

• Award Winning Horopito Crusted New Zealand Venison pan roasted with sweet potato, cherry compote, pistachio, and vanilla-parsnip purée

• Kawakawa Marinated Free Range Roast Chicken with roasted shiitake mushrooms, pistachio cream, sweet potato, and light jus

• Roasted Duck Breast with confit leg, fondant potato, celeriac, and pickled beets

• New Zealand Elk Rack with blackberry, celery root, roasted beets, and licorice greens

• New Zealand Lamb Loin with spring pea, black garlic, smoked potato purée, and mint jus

• Grassfed Beef Fillet with cauliflower purée, roasted artisan carrots, and truffled ceps

• Roasted Baby Spring Vegetables with cumin roasted carrots, garlic ceps, sweet spring peas, and macadamia nuts

From The Sea

• Fresh New Zealand Seafood Pasta with green lipped mussels, clams, shrimp, Parmesan cheese, and a housemade basil pesto

• New Zealand John Dory with sautéed fennel, spinach, cherry tomato, and crab-tomato sauce

• New Zealand Ora King Salmon with grilled plum, corn, green beans, and miso sesame glaze

• New Zealand Hapuka with bacon, spring peas, new season carrots, and lemon herb emulsion

Sides

• Hand Cut French Fries with black garlic aioli

• Sautéed Asparagus with lime hollandaise

• Brussels Sprouts with crispy bacon and aioli

• Honey Glazed Baby Carrots with roasted almonds and cumin

Desserts

• Strawberry Shortcake Panna Cotta with house baked short cake, freshly picked strawberries, and popping candy
• White Chocolate Mousse with chocolate brownie, fresh raspberry, and fresh mint
• Cherry and Licorice Crème Brûlée with pie crust morsels
• Pavlova, the national dessert of New Zealand, with crispy meringue, strawberries, passion fruit, and kiwi
• Sarah’s Double Down Cupcake with peach compote, chocolate and vanilla cupcake, handmade frosting, and ice cream (serves two)
• Caramelized Local Apple w/ gingernut crumble and vanilla-basil ice cream
• Housemade Hokey Pokey with Belgium dark chocolate mousse and vanilla bean ice cream