Few vistas come close to the outlook under the pitched roof of Ki Māha, occupying a prime position on Waiheke Island’s Onetangi Beach. Under the expert guidance of head chef Vicky Shah, this is beachside dining at its most revered — a celebration of provenance, craft, and the island’s abundant seasonal offerings.
Ki Māha beckons us all year, but spring and summer bring a special kind of enchantment to dining on Waiheke. To celebrate the season’s arrival, the restaurant has expanded its acclaimed menu with succulent seafood, tender meats, and colourful vegetarian dishes bursting with flavour. Every visit promises a feast of choices from the first bite to the last.
Aperitifs and creative cocktails set the mood, with standouts like the ‘O-ne-tangi’—a heady mix of pineapple, dark rum, amaro di angostura, and yuzu. The wine list guides guests through celebrated regions, highlighting local varietals with fresh, seasonal fare.
Seafood lovers can indulge at Ki Māha’s renowned raw bar, then savour creations like tuna crudo with radish, sea grapes, and chilli-verjus dressing. Shareable snacks abound, from scallop ceviche in coconut dressing that sings with Southeast Asian flavours to goat’s cheese fritters drizzled with hot honey, lemon, and thyme. Pair these delights with a glass of Cloudy Bay Perolus Sparkling and let the afternoon drift by with the ebb and flow of Onetangi’s shoreline.
Entrees range from a reimagined caprese — heirloom tomatoes with buffalo curd and basil — to bold game, such as wild venison with watercress raita and macadamia. Mouthwatering mains set the table for family-style feasts: saffron tagliatelle with tomatoes, parsley, chilli oil, and prawns; market fish with burnt-leek butter; harissa-roasted chicken; marinated lamb loin; and dry-aged duck breast with earthy oyster mushrooms, dates, marmite and cashew cream — a sweet and salty symphony.
From the grill, the Tora Bay crayfish—sustainably sourced just for Ki Māha—stands out, as does the succulent Skull Island king prawn, ready to enhance any dish. The Wagyu eye fillet, aged to perfection, headlines a selection of beef cuts sure to delight any meat lover.
As you settle into island time, let the dessert menu tempt you with the affogato, rich chocolate ganache, or perfectly executed vanilla bean crème brûlée. Or, forgo the sweets entirely and end on a savoury note with a curated cheese board of melty Brie de Meaux, tête de moine AOP, Roquefort, honeycomb, walnuts, and crisp crostini.
Before you return to the mainland and leave Ki Māha in the rearview — if only for a little while — be sure to pause and savour the feeling, that elusive blend of contentment, satisfaction, and coastal calm. This uniquely Waiheke dining destination consistently delivers all three.
