MENU

Our menu at The Kyn features a variety of Middle Eastern-inspired sharing plates, as designed by our Head Chef James White. We encourage you to try a selection of dishes that celebrate fresh and local produce. Or, let us do the work for you, with our “Feed Me” menu, featuring the chefs selection.

VIEW THE DRINKS MENU

FOOD MENU

Mt Zero olives — 9

Zeally Bay Sourdough focaccia, stracciatella, rosemary dukkah — 18

Natural oysters, pomegranate vinaigrette — 5 ea

Chicken pate, baby figs, crisp bread — 18

School prawns, chilli salt, harissa mayo — 19

Leek & feta croquettes — 5 ea

Cured meats & pickles — 16 

Pan–fried haloumi, toasted seeds, honey, black chilli — 18

Carrot & chickpea salad, green goddess & preserved lemon — 20

Heirloom tomatoes, muhammara, pomegranates, basil — 23

Cucumber tabbouleh, nuts, grains, goats curd, mint — 21

Cured kingfish, coriander, ezme, garlic yoghurt — 27

Tuna crudo, sumac, crème fraiche, crispy chilli oil — 28

Manti – turkish beef ravioli, aleppo butter, sumac, yoghurt — 26

Lebanese eggplant salad, pine nuts, broken pita, tahini — 26

Torn beef cheeks, hummus, coriander, sweet spices — 36

Spiced duck leg, eggplant & sweet pepper za'alouk — 37

NZ salmon, skordalia, oregano, fennel & grape salad — 42

Grilled half chicken, sweetcorn, saffron, fregola, ricotta — 40

Overnight lamb shoulder, leek & lentil pilaf, green olives & pistachio — 45

Broccolini, whipped fava, lemon — 14

Shaved cabbage salad, sumac, almonds, dill — 10

Shoestring chips, aleppo, oregano, aioli — 12

Extra ZBS focaccia, served warm — 8

DESSERTS

A berry–cherry mess – with sweet labna, meringue, chocolate shards — 16

Coconut panna cotta, mango, toasted kataifi, lime & verjuice granita — 16

Peanut butter parfait, salted caramel, baklava spiced nuts — 16

Cheese plate: option for 1, 2, or 3 cheeses, served with lavosh & quince paste — 18 | 24 | 30

House–made sweet snacks: pistachio & cranberry nougat, raspberry & rosewater marshmallow, chocolate & almond fig bread — 12

FEED ME OPTION — 65 lunch | 85 dinner

We understand and respect the importance of catering to patrons with food allergies/intolerance. We encourage guests with food allergies to exercise their discretion and inform our staff of their dietary needs and allergy severity, however, despite our best efforts, we cannot guarantee that cross-contact with allergens has not occurred. Please be aware that consuming our food is done at your own risk, and The Kyn cannot be held liable for any adverse reactions that may occur.

For parties of 10 or more, we are unable to accommodate split billing, and ask that a single payment be arranged for the table.

10% surcharge applies on Sundays, and 20% surcharge applies on public holidays.

Two oysters on the half shell topped with a dark sauce and pomegranate seeds, served on a white plate with a fork, on a wooden table.
Close-up of a cured fish dish, with fennel ribbons, pomegranate seeds, orange cubes, and garnished with herbs
Peanut butter parfait topped with baklava spiced nut crumb, pashmak (a persian fairy floss), and sitting on salted caramel on a plate on a wooden table.
A hand is carefully plating a dish of grilled fish, skordalia (potato puree), and sautéed greens in a restaurant kitchen.
People enjoying a meal with bread, dips, and charcuterie at a wooden table, accompanied by glasses of white wine and beer.
Two dishes on a wooden table, one is brussel sprouts with creme fraiche and crispy chilli, the other is grilled chicken topped with nuts and herbs, in a fesenjun sauce, with a glass of red wine nearby.