With the golden light of autumn lingering over Onetangi Beach, Ki Māha is embracing the season with a refreshed menu under the expert guidance of newly appointed head chef Vicky Shah. This is casual beachside dining elevated to an art form — a celebration of provenance, craft, and the island’s abundant offerings.
Shah, whose career spans some of the country’s most lauded restaurants — including The Sugar Club, Ahi, and Cassia — brings a distinctive approach to Ki Māha’s culinary philosophy. His dishes balance innovation with deep respect for Aotearoa’s seasonal produce, weaving together vibrant flavours that speak of place and time. His passion for cooking, nurtured from childhood, translates into a menu that is both sophisticated and deeply comforting.
Autumn’s arrival invites indulgence, and Ki Māha’s new offerings are a masterclass in refined simplicity. Freshly shucked oysters with green apple ice capture the lingering warmth of the season, while the venison tartare — elevated with smoked mayonnaise and brioche — brings an earthy richness. Pan-seared scallops, paired with parsnip purée and crispy jamón, offer a balance of texture and depth. And, for those seeking true decadence, the 55-day aged eye fillet, served with black garlic and tarragon mustard, is a standout.
With the island’s clement weather holding, long lunches that stretch into golden evenings remain a tempting proposition. Whether you’re drawn by the spectacular views and impeccable wine selection or the thoughtful craftsmanship of Shah’s menu, Ki Māha continues to define what beachside dining should be: elegant, effortless, and unforgettable.
