The Grill - SKYCITY Auckland

OUR STORYWelcome to The Grill, a celebration of great food andgood company.For me, bringing people together is what good diningis all about. So here we take pride in offering you arelaxed and uncomplicated atmosphere that complementsour fresh and honest fare – simply prepared to let thenatural flavours shine through.From pasture-fed meat to sustainable seafood, you’llnotice there’s a distinctly Kiwi accent to this menu.In fact, most of the ingredients and cookware we useare sourced locally. I’d personally like to thank thefollowing New Zealand artisans:Olaf’s Artisan BakeryHarmony PiggerySilere Alpine Origin MerinoKokako Organic Coffee RoastersSt Clair Copper CookwarePeter Lorimer KnivesCurious CroppersPlease, kick back, relax and enjoy The Grill.You’ll always be welcome here.Sean Connolly

RAW BARRaw plate of king salmon, snapper, kingfish, 25yellowfin tuna, fresh wasabi, organic soyDaily oyster selection: each 5eschallot and red wine, extra virgin olive oil,white balsamic or lemonAlaskan king crab claw, warm butter, lemon 32Scampi sashimi, chilli, olive oil, lime 37Queensland prawns, cocktail sauce each 9.5Farmed Sturgeon Osetra caviar with toast points30g tin 25050g tin 400SEAFOOD PLATTER TO SHAREQueensland prawns, Cloudy Bay clams, scampi,king crab claws, oysters 135BERKEL COLD CUTSOtello’s local small goods 70g 37Fermin Serrano 50g 25Joselito Paleta 50g 38Wagyu Bresaola 50g 25STEAK TARTARESean’s steak tartare prepared at your table 28Caesar salad, ‘Moderne’ 62° egg 21Local beets, Jersey cow mozzarella burrata, chilli, mint 22Raukumara venison carpaccio, hazelnut, orange, cress 22Crème of smoked salmon soup, organic yoghurt 24Paddle crab raviolo, treacle and ginger beurre blanc 30Queensland prawns, garlic butter 32Duck liver parfait, Pedro Ximénez jelly, brioche 19Cambridge duck and foie gras pie floater 27Smoked free range pork spare ribs 26Suckling pig fritter, cabbage slaw, pecorino 26

BUTCHER’S BLOCKWAKANUI ANGUS GRAIN - FEDAshburton, South Island’s East CoastEye fillet 180g 41240g 47Sirloin 400g 48SAVANNAH ANGUS PASTURE - FEDNorth Island’s West CoastEye Fillet 180g 39240g 45Sirloin aged on the bone 360g 39Rib eye aged on the bone 560g 49WAGYU PASTURE - FEDFirst Light wagyu from Hawke’s BayRump 260g 38Scotch Fillet 280g 96FOR TWO OR MORE GRAIN - FEDBlack Angus from New South Wales, AustraliaDry aged 30 daysFiorentina T-Bone 700+g 16 per 100gNew York Delmonico boneless sirloin 700+g 16 per 100gSTUDY OF BEEFA selection of the Chef’s three favourite cutsMarket priceSAUCESChimichurriSalsa verdeRed wine jusGreen peppercornCOMPOUND BUTTERSGarlic and parsleyCafé de ParisMushroom and misoOrtiz anchovyMiso hollandaiseSUNDAY ROAST - Available every SundaySlow roast rib of beef off the bone, béarnaise sauce,red wine jus, Yorkshire pudding 40

SPECIALITY DISHES TO SHARESlow roasted lamb shoulder,raspberry vinegar and star anise gravy 70Mixed grill of fish and shellfish,garlic and parsley butter (min 2 person)Suckling pigAvailable Wednesday - Saturday from 6pmMarket price$17 per 100gMAINSSmoked potato gnocchi, shallot purée, confit mushroom 28Whole yellow belly flounder, lemon and caper butter 35Line caught Leigh snapper, Cloudy Bay clams, saffron broth 42Silere Merino lamb rack and rump, parsley relish 45Milford Sound crayfish, garlic and Pernod butterMarket priceWaikato pork chop, cauliflower purée, olive capervinaigrette 36THE GRILL WAGYU BURGERBrioche bun, chipotle mayonnaise, house pickle 30served with duck fat chipsSIDES & SALADS 10Baby cos lettuce, radish, chardonnay dressingWedge salad, blue cheese, hen’s egg dressingRed cabbage and chilli slawSavoy cabbage, anchovy butterSteamed beans, toasted almondsBrussel sprouts, chilli flakes, Jamón crumbsGrandma’s carrots, parsley butterSwede and carrot crush, butter, pepperPortobello mushrooms, garlic confitCauliflower cheeseMac and cheesePotato gratinOnion ringsDuck fat chips