A theatrical semi-open kitchen, the beating heart of Vodka Room, offers a critically acclaimed modern interpretation of traditional Russian fare.
The peasant origins of each dish, plated to encourage sharing, have been adapted to make best use of New Zealand’s finest produce. A slow-food approach to bringing out the best in seasonal ingredients and traditional techniques to cure, bake, pickle, or culture are central to chef Murray Wiblin’s approach.
Pan-fried truffle butter vareniki filled with roasted potatoes, garlic, rosemary, cream cheese, sour cream and topped with crispy shallots & chives (V)
Triple-cooked Hawke’s Bay ribs rubbed in Uzbek spices atop slow smoked potato purée with pesto and pomegranate jewels
Kefir butter beans, fermented heirloom tomatoes, pickled onions & croutons
Icon Dish**: Russian Seafood Salad
King crab, hot smoked salmon, Antarctic Toothfish, salo, spring greens, sous vide egg yolk, black bread, caviar & horse radish
Very limited availability (approx 20 servings per session)
*Menus subject to change