IN BRIEF

Sustainably delicious seafood in a glamorous all-day eatery in the heart of Auckland city.

WHY CHOOSE THIS RESTAURANT?

This elegant city oasis literally sparkles, its stunning chandelier shimmering like the scales of the mighty kingfish. You will be just as comfortable here with kina on toast or a smoked hempseed s’more and a glass or two from the excellent wine list, as you will diving into the full menu to discover flavours of New Zealand’s oceans, dunes, river mouths and reefs.

ABOUT THE FOOD

The raw bar, antipasti and à la carte options see seafood front and centre, peppered with wild game and premium New Zealand produce. If they are on, the Wairarapa octopus carpaccio or hot-smoked kahawai from Te Hauturu- o-Toi/Little Barrier Island are winners, as are the Chatham Island crispy buttermilk blue cod wings or the pāua cavatelli with cucumber, dill and arrow squid from Tora Bay. Chef Tom Hishon’s house-made take on rum and raisin ice cream in the form of clove, croissant and currant is a keeper.

ABOUT THE CHEF

From starting out at 14 as a dish hand to becoming one of Auckland’s highly respected chefs, it is clear that Tom is a chef with purpose, and he would like to see a bright future for New Zealand’s food story. At Kingi he draws a firm line in the sand with regards to changing the perception of Aotearoa seafood and celebrating our independent fishers, and wants us all to gain a deeper appreciation for the variety of produce in our oceans.

ABOUT THE TEAM

Owners Tom Hishon and Josh Helm are the passionate duo behind Orphans Kitchen and Daily Bread. At their very core is a deep focus on care and intention, and developing a true reflection of New Zealand cuisine.

OF NOTE

Kingi is located in the Hotel Britomart development, New Zealand’s first hotel with five green stars for its outstanding focus on sustainability.