The wood fired Jerusalem artichoke (sourced from Waiwera), chimichurri rojo and parmesan is outstanding. Spread over wakame sourdough and cultured butter, or paired with the wood roasted oyster mushrooms, it is a dish that can accompany or enhance many of the items on the Kingi menu. Served by the fire, or at the centuries old swamp kauri bar, I literally have dreams about this menu item. I highly recommend this dish as an iconic eat entrant.