In the beautiful surrounds of the heritage Masonic House is kingi, a restaurant that celebrates sustainably caught seafood, as well as wonderful wine. Chef Tom Hishon has devised an evolving menu that’s perfect for this memorable all-day eatery.
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Enjoy Taste of kingi, a 3 or 4-course menu, celebrating locally sourced and sustainable partners. Featuring local, sustainably caught seafood that tastes like the ocean it came from. Featuring dishes…
Read MoreEnjoy Taste of kingi, a 3 or 4-course menu, celebrating locally sourced and sustainable partners. Featuring local, sustainably caught seafood that tastes like the ocean it came from.
Featuring dishes such as Green lipped mussels and Yellow Belly Flounder, as we take you on a journey of the seas, you get to know our talented fishermen and women who sustainably caught the produce on your plate.
Named in honour of the kingfish, kingi advocates for sustainable fishery, and works with fishermen and women who share these values. The restaurant envisions a brighter future for New Zealand’s…
Read MoreNamed in honour of the kingfish, kingi advocates for sustainable fishery, and works with fishermen and women who share these values. The restaurant envisions a brighter future for New Zealand’s fisheries, and for its food to create a deeper appreciation for the variety in our oceans.
Year round, kingi is also a place for events, private dinners and chef’s table experiences. Please get in touch directly to chat about how you’d like to dine or celebrate…
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A truly unique venue, perfect for your corporate gathering or social event. The Courtyard is located on the ground floor of the Masonic Buckland Heritage Building. Exposed brick walls, rustic…
Read MoreA truly unique venue, perfect for your corporate gathering or social event.
The Courtyard is located on the ground floor of the Masonic Buckland Heritage Building. Exposed brick walls, rustic solid wood beams and a stone floor play off against a sparkling 600-piece chandelier ceiling, elegant oyster-shell stone tables and comfortable banquette seating.
Tom Hishon and Josh Helm are the food brains behind kingi. Here, they talk to Britomart’s Jeremy Hansen about their history with food and wine and hopes for the restaurant.
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