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.
book a tableNamed 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.
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 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 as a larger group. Contact us at [email protected]
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 as a larger group.
Contact us at [email protected]
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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