Leave it to the GOAT — Tasting menu, Auckland CBD
GOAT
BY SID CHOPRA
A TASTING EXPERIENCE
LEAVE IT
TO THE GOATtrust the chef. we'll take care of the rest.
TO THE GOATtrust the chef. we'll take care of the rest.
$85 PER PERSON
Wine pairing available · $49 per person
A four-course tasting menu inspired by the regions, seasons and stories that define GOAT.
The menu changes regularly and is built around what's coming through the kitchen that day —
featuring off-menu creations, research dishes, and whatever we're most excited to cook
right now. A journey that moves with the kitchen, not a script.
A recent journey may have included
Dahi Chaat Bomb
Crisp chaat shell, cumin potato, yogurt, tamarind, mint chutney, pomegranate, sev.
Mushroom Pepper Fry Tart
Medley mushroom pepper fry, caramelised shallot, curry leaf, coconut custard.
Koonthal Thenga Kothu
Squid, coconut, shallots, curry leaves, green chilli, black pepper.
Afghani Tawa Chicken
Malai-marinated chicken thigh, caramelised onion, green chilli, smoked cashew cream.
Golmorich Murgi
Ghee-tempered chicken thigh, crushed black pepper, caramelised onion, smoked cashew crème.
Meen Manga Curry
From Kerala's coastline, a comforting fish curry lifted by the gentle tang of raw mango. Market fish, tomatoes, shallots, coconut, raw mango, curry leaves, green chilli.
Served with butter naan and steamed rice for the table.
The sweet end
Mango Tres Leches
Mango-soaked sponge, three milk syrup, seasonal mango, whipped cream.
"Trust the chef. We'll take care of the rest."
Menus change regularly and may feature new discoveries from our travels, seasonal ingredients, and dishes we're currently exploring in the GOAT kitchen. Dietary requirements and preferences can be accommodated with advance notice.