Restaurant Lunar & Bar has welcomed the summer season with a new menu, introducing a fresh line-up of contemporary dishes shaped by seasonal produce and bold Asian-fusion influences.
From lighter plates and generous mains to vegetarian and plant-based options, the new menu offers plenty to explore.
What has made this season’s offerings particularly unique is how Restaurant Lunar & Bar has incorporated rescued ingredients into the menu, building on its long-standing partnership with Rescued Kitchen.
The Pumpkin & Sage Gnocchi (V) has combined pumpkin with miso emulsion, kale, pecorino, asparagus, and zucchini. The gnocchi use sustainably sourced flour, giving a more considered ingredient a place among the menu’s more substantial vegetarian dishes.
For dessert, the Dark Chocolate & Raisin Parfait (VG/GF/DF) features rescued raisins in its cocoa raisin cake and chocolate ganache, paired with Oreo crumb and berry sorbet. The result is an indulgent, entirely plant-based dessert that puts rescued ingredients at the heart of the final course.
Alongside these dishes, the new menu features Restaurant Lunar & Bar favourites including Naumi Fried Chicken, Market Fish Sashimi, Crispy-Skin Snapper and Sichuan Pork Belly, bringing together a broad mix of bold flavours and Asian-fusion influences.
The new menu builds on work already underway across Naumi Hotel Auckland Airport’s food and beverage operation, bringing together bold flavours, Asian-fusion influences, and a varied selection of dishes designed for relaxed dining throughout the day.
With rescued ingredients now part of that mix, the new menu brings together seasonal produce, contemporary Asian-fusion cooking and a more considered approach to food waste.
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