The Hilton's Fish Introduces a New Chef and Seafood-Heavy Menu

Perched on the end of Princes Wharf, FISH Restaurant is a destination for uninterrupted views of the Waitemata Harbour and a fresh seafood experience. Taking the helm at the start of August, new Executive Chef Wallace Mua has just released his first menu at the restaurant.

Chef Mua has created a menu that highlights foods traditionally grown in the Pacific and the French style of cooking he learnt after six years in the motherland. In line with the overarching seafood theme of the restaurant —hence the name FISH — sustainable kai moana is the core theme of his new menu, showcasing some of the freshest produce available.

Standout dishes on the new menu include a rich bouillabaisse fish stew made with market fish, shellfish, crayfish bisque and black garlic. Also new on the list is a traditional Samoan raw fish oka starter, made with taro puree, mango, taro crisp and tiger milk; salt and pepper squid with almond skordalia, semi-dried tomato relish; and whole crayfish tail with café de paris crumb, fennel and pomme fondant.

The crayfish mac and cheese is a must try, whether ordered as a generous main serving or smaller entree portion, and non-seafood lovers are left in good hands with Awhi Farm scotch fillet, Leelands lamb belly and mushroom risotto.

To see the full menu and make a reservation, visit fishrestaurant.co.nz.