Naumi Hotel Auckland Airport’s Restaurant Lunar & Bar has launched its new Summer Menu, bringing together Asian-fusion flavours, seasonal produce and rescued ingredients from Rescued Kitchen.
From lighter plates and generous mains to vegetarian and plant-based options, the new menu offers plenty to explore.
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 happening across Naumi Hotel Auckland Airport’s food and beverage operation. Through its partnership with Rescued Kitchen, the hotel is giving surplus ingredients a second life rather than letting them go to waste.
Across the hotel, these have been transformed into products and ingredients including approximately 3,500 muffins and cakes, roasted capsicum, breadcrumbs, chutney, lemon powder and gin botanicals.
The partnership also extends to breakfast, where Rescued Kitchen muffins made with rescued ingredients are served as part of the hotel’s breakfast buffet.
