Palmer at West Plaza heralds Kenny’s return to New Zealand after an impressive stint abroad working at a number of internationally-acclaimed restaurants, including Noma and The Pescatarian in Copenhagen.
At Palmer, he’ll be showcasing his elemental and zero-waste culinary approach, drawing on his experiences with fermentation, wood-fire cooking and innovative European techniques. “My cooking philosophy has and always will be, to keep it simple. Cook with care and finesse and have respect and understanding for the ingredients you are using,” says Kenny.
Highlights include Gnocco Fritto, savoury Italian donuts with cured pork, relish and hazelnuts and chicken liver parfait with fermened beetroot and wood-fired bread.
The drinks list follows this same ethos, by utilising all parts of fruits in considered cocktails and reflect in-season ingredients. “Patrons of Palmer can look forward to cocktails that embrace seasonal and local ingredients like Manuka, which is expressed in three unique forms across three cocktails. The Manuka Martini, Kiwi Coffee, and Rosie’s (named after the wife of West,” says Bar Manager, Nathan Cooper.
Inspired by the modernist design and architecture of Palm Springs, interior design group Acme has transformed the space into a light and airy oasis, with a palette of warm natural tones, teal and mint greens, along with sandy Californian tiles, curved wood panelling and a massive outdoor deck where diners can soak up the sunshine.
