Since its opening Naumi Wellington has trailblazed Wellington’s gourmet scene with its menus that takes diners on a voyage by way of South East Asia and the finest Parisian tea houses. With sustainability being the driving force for creating new and innovative flavours, Naumi Wellington is excited to launch a new menu at Lola Rouge, its Asian restaurant, and a High Tea menu at The Parlour that focus on the provenance of their ingredients and outstanding flavour.
Inspiration for the Lola Rough menu is rooted in the upbringing of Kiran Ghate, award winning Chef and Head of Culinary Operations for Naumi in New Zealand, and his passion and knowledge for the wide diaspora of Asian cuisine. Born and raised in India, Kiran began his career in food for some of the most prestigious banqueting experiences in Mumbai before moving to Wellington, a city that is a melting pot of Asian communities.
Positioning itself as pioneers of culinary concepts in New Zealand, the new Lola Rouge offering reflects the best of Asian flavours giving the same reverence to plant-based dishes as the meat ones with plant-based dishes including XO silken tofu, kimchi fried rice, nasu dengaku (miso glazed aubergine), glass noodle salad and khanun gaeng (pulled jackfruit yellow curry).
The Land & Sea Menu includes Kinilaw, a traditional Filipino raw fish dish consisting of locally caught tuna or kingfish, osetra sturgeon caviar, squid ink tuille, cane vinegar, makrut oil, fresh herbs, and a coconut-based dressing.
Go on a odyssey through the northern part of India, renowned for its Tandoori tikkas, and devour Pulled Tandoori Chicken, green chutney ranch, lemon gel, pickled onion served on a dried fenugreek & onion tart.
Take your palate to Thailand for a Crying Tiger Tataki or Lamb Massaman Curry (the number one guest favourite on the menu) made from Lumina Lamb, a local family-run business that pride themselves on producing the world’s best lamb that is free-range and 100% grass fed.
The menu is a medley of local ingredients, colour, flavour, and texture that reflect the Asian influences of Lola Rouge, accompanied by an extensive menu of boutique wines, local craft beer, as well as cocktails and alcohol-free beverages.
To finish the experience on a sweet note, the Chef’s dessert tasting plate is a must created by Pastry Chef Angela Soegijono and features a Matcha Tiramisu, Ataahua (meaning beautiful in Māori) made from poached pear, honey mascarpone and Zelati berry gelato topped with edible gold, and Almond Mandarin Cake served with chocolate button, and leaf tuille.
High Tea By Naumi at The Parlour Inspiration Story
Embark on an indulgent experience where Asia meets Paris with a unique infusion of flavours in the new High Tea by Naumi menu created by Kiran Ghate, award winning Chef and Head of Culinary Operations for Naumi New Zealand and Pastry Chef Angela Soegijono.
Inspired by spring and summer flavours combined with regionally sourced ingredients, expect three tiers of traditional High Tea indulgences with a twist: exotic macaroons made with coconut, chocolate, lemongrass and mango, lychee mousse opera cake, coconut mousse entremet, passionfruit tart with earl grey ganache, streusel & salted caramel flavour & choux topped with banana bavarois & hazelnut praline.
Think you’ve tried a scone? Taste the blueberry & callebaut white chocolate scone with spinach & feta served with herb butter & fresh whipped cream and think again..
Savoury dishes take form with Ora King Salmon cured with Imagination Wakame and Seaweed gin, sourced from the Kapiti region near to Wellington, topped with osetra sturgeon caviar, Thai corn cake matched with Lot 8 orient olive oil infused mayo, a light cucumber crème fraiche sandwich on Ploughman’s sourdough & Pulled Lumina Lamb oyster shoulder roll finished with curried mayo.
“We are constantly pushing flavour boundaries and creating dishes that are creative and environmentally conscious. In Wellington, we are surrounded by incredible suppliers of some of the finest products of not only New Zealand, but the world, allowing us to champion what they do while offering our diners and guests unforgettable culinary journeys that also embody the eclecticness of the Naumi brand,” concludes Kiran Ghate, Head of Culinary Operations for Naumi New Zealand.
Make the most of a visit to Lola Rouge or The Parlour with an overnight stay at Naumi Wellington. Nightly rates start from NZD $299 NZD.
10 Dunlop Terrace, Wellington 6011, New Zealand
T: +64 (4) 913 1805 | E: firstname.lastname@example.org