Gwithyen Thomas
Back in New Zealand,
whether surrounded by the backdrop of the Auckland harbour or the rolling hills
of green grass and the smell of feijoa trees, locals are accustomed to fresh
and organic meals at home and at the local restaurants. In one of Auckland
City’s top restaurants or at the nearby pizza bar, dining out is not just
another outing but a one-of-a-kind Kiwi experience complete with top quality
ingredients, beautifully plated dishes, and most importantly, an environment
designed for the laid back Kiwi lifestyle. Many restaurants flaunt their
trustworthy kitchens with open passes, allowing the customers to view the chefs
from their seats. While a typical United States kitchen relies on pepper and
other strong seasonings, the Kiwi chef prepares dishes designed to emphasize
the natural flavor of the food and allow those flavors to pop.
Aroha is a classy casual
restaurant offering a New Zealand inspired menu and personalized hospitality.
Aroha is founded and solely owned by award winning chef, Gwithyen Thomas, and
his wife Justine. Born and raised in Auckland, New Zealand, Chef Gwithyen
Thomas began cooking at the age of 16. By the time he was 18, he was running
three kitchens in a 5 star hotel, cooking for high profile celebrities
including Stevie Wonder and Billy Joel. In 2009, he became a silver medalist in
New Zealand’s official culinary fare for Food and Wine Matching with his
vension dish. After meeting his future American wife, Justine, he moved to the
USA in 2011. In late 2012 after both his mother and Justine’s grandfather
passed away, the young couple decided to honor their loved ones memories with
the inception of Aroha. Bringing their love and passion to the restaurant,
Gwithyen (at age 26) and Justine (at age 23) opened the doors to Aroha on
September 10, 2014. Since opening, they have had the incredible joy of
introducing the flavors and casual fine dining culture of New Zealand to the
California community, as well as presenting food for various personalities
including New Zealand’s Consulate General Leon Grice, celebrity chef Bobby
Flay, and Grammy Award winning New Zealand musician, Lorde.
Featuring hand grown and predominantly organic produce
(their passionfruit and feijoas are grown on their back patio!), free-range and
grass-fed organic meats, and fresh New Zealand seafood that's less than 48
hours out of the water, the Chef's belief is to highlight the natural flavors
of each ingredient. Dishes are seasoned with native New Zealand plants
including horopito and kawakawa. Chef and his team take pride in creating
house-made dishes. Ice creams, ricotta cheese, chutneys, cured and smoked meats
and seafood, are all made in house.
Dedicated to providing a welcoming and safe environment for
all customers, the menu includes gluten free, vegetarian, vegan, and dairy-free
options. Other allergies and dietary restrictions such as a low sodium diet are
accommodated as well.
Ore Dagan,
Sales Manager for the Western Region of North America,
The New Zealand King Salmon Company, Ora King Salmon
Ore melds years of
professional culinary experience with the art of branding and promoting to
create and grow product/brand awareness and increase sales. His knack for
timing and the correct approach with chefs stems from his intimate knowledge of
how a professional kitchen operates.
Ore is an alumnus of The
Culinary Institute of America in Hyde Park, New York, where he earned his
Bachelor of Professional Studies degree in Culinary Arts Management. Ore has
worked in professional kitchens from the countryside of Italy to Relais &
Chateau properties in the foothills of California. Ore enjoys direct
interaction with chefs and purchasers and is passionate about sharing and
growing awareness for sustainably raised seafood from New Zealand.
King salmon eggs destined to produce Ōra King
salmon are nurtured in the crystal clear waters flowing from Te Waikoropupu
Springs at our hatchery in Takaka. With an average of 14,000 litres of fresh
water bubbling to the surface every second, the waters of this region have been
verified as some of the clearest waters in the world, an ideal beginning to the
life cycle for Ōra King salmon.
Within their first year, the smolt are
carefully transferred to the sheltered deep water bays of the Marlborough
Sounds, to mature in fast flowing sea waters, thus emulating the true lifecycle
of the wild King salmon.
The pure and isolated
waters of the Marlborough Sounds enable them to raise Ōra King salmon in a
natural and wholesome manner, with sea farm pens being 98% water space to 2%
salmon.
Ora King are also proudly
committed to humane harvesting techniques to ensure the process is as quick,
effective and stress-free as possible for the salmon. Initial size grading and
rapid chilling post-harvest are the final crucial steps prior to sending the
salmon on the next stage of their journey.
Salmon farming in New
Zealand is one of the most sustainable ways of producing animal protein.
Worldwide demand for seafood is increasing and aquaculture is a highly
efficient use of the marine environment. At Ōra King, the focus is on the
sustainable production of salmon that addresses the growing demand for marine
protein without compromising the health of the planet, the salmon or consumers.
Monterey Bay Aquarium’s
globally respected consumer guide Seafood Watch® has rated New Zealand’s
marine-farmed salmon, including Ōra King salmon, as “Green”, meaning it is a
“Best Choice” for consumers.
New Zealand has some of
the world’s strictest biosecurity regulations, protecting our environment and
the salmon farmed. Ōra King salmon farms are isolated from disease, in the
pristine waters of the Marlborough Sounds.
In addition, King salmon
are not native to New Zealand and there are no wild salmon in the Marlborough
region in any significant number. This allows us to raise Ōra King salmon
without any impact on wild stocks of salmon.
Aroha Menu
Smoked Beetroot Carpaccio with onion
jam, goat cheese, pistachio, and arugula 12
Fresh New Zealand Green Lipped Mussels with
coconut curry sauce and toasted ciabatta 15
Wild Sea Scallops with sweet pea puree, smokey
bacon, beet gel, and a lemon foam 18
New Zealand Cloudy Bay Clams in a
white wine garlic broth with roasted spice buttered ciabatta 17
Beet Cured Ora King New Zealand Salmon with
pickled baby beets, blood orange vinaigrette, and micro licorice greens 14
Roasted Persimmons with housemade herbed ricotta
and a passion fruit vinaigrette 12
New Zealand Seafood Bouillabaisse with
salmon, snapper, mussels, and cockles in a saffron broth and sliced ciabatta 16
Selection of Local and International Cheeses with
homemade chutney and house baked breads - Individual 7 / Platter of Four 23
Soup of the Day 9
appetizers
salads
Caesar Salad with baby romaine, crispy
bacon, poached egg, anchovies, parmesan cheese, croutons, and housemade caesar
dressing 13
Strawberry and Goat Cheese Salad on a
bed of arugula topped with candied walnuts and a vanilla-champagne
dressing 12
Lamb Loin and Baby Spinach Salad with
crispy yam shavings, beets, and a citrus-labneh dressing 14
New Zealand Seafood Salad with clams, snapper,
salmon, mussels, and a lemon passionfruit dressing 15
Award Winning Horopito Crusted New Zealand Venison pan
roasted with sweet potato, cherry compote, pistachio, and a vanilla parsnip
purée 40
Kawakawa Marinated Free Range Roast Chicken with sautéed
mushroom, goat cheese, and a citrus emulsion 26
New Zealand Lamb Loin with smoked purple potatoes
and a raisin-mint vinaigrette 34
Braised New Zealand Venison Short Rib with
root vegetables, celery root, and cherry jus 28
Grassfed Beef Fillet with roasted shiitake
mushrooms, celery root purée, truffle emulsion, and jus 40
Saffron Seafood Rissotto with green lipped
mussels, clams, scallops, and salmon 30
Ora King New Zealand Salmon with
roasted sweet corn, sautéed green beans, smoked potato purée, and a lemon
beurre blanc 33
Earthy Spiced Winter Squash with
sautéed savoy cabbage, roasted shiitake, arugula, hazelnut, and a citrus sauce
25
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