Craving kingfish

By Ashley Jones, Head Chef, Elephant Hill

The dish: 'Grilled kingfish, squid, nam jim, pak choi with toasted coconut'

This is a new dish we've created for our Summer menu. It's a great dish with loads of flavour to give the tastebuds a real kick.

We're using beautiful fresh kingfish simply grilled and served on the rare side, with sautéed fresh squid. To cut through the fish were serving with Nam Jim dressing, a big favouite of mine. It's a Thai dressing that's full of chilli, lime, coriander, garlic and ginger.

Its a robust zingy dish that will pair well with a few of our wines here so will give the customer a chance to select something that will impress, my pick would be a chilled Elephant Hill Sauvignon Blanc or Le Phant Blanc.

I hope you enjoy!


The Dish

Grilled kingfish, squid, nam jim, pak choi and toasted coconut

Chef: Ashley Jones

Restaurant: Elephant Hill

Ash began his culinary career at the acclaimed ‘Jaspers’ and sister restaurant ‘Essence’ in Sydney. 

Since being in Hawke’s Bay Ash has cemented his position and reputation as an extremely talented and creative Chef.

In 2014 the Elephant Hill restaurant was awarded the prestigious Cuisine Good Food Guide Best Winery Restaurant in New Zealand.