From day one, sustainability and community have been at the heart of kingi, driving the quest to create a restaurant that not only serves exceptional food but also tells crucial stories of the people and places behind it. As kingi approaches its fifth year, it marks a moment to look back on the vision that has shaped its journey as a leader in environmentally conscious practices within Auckland’s ever-changing dining scene. Kingi was built with a clear vision: to honour New Zealand’s natural resources by sourcing and serving food in a way that supports the long-term health of our natural environment.

Located beside The Hotel Britomart, kingi was designed to celebrate New Zealand’s oceans, rivers and land through a menu built on ethical sourcing. Every detail, from the reclaimed kauri timbers and recycled glass chandelier in its interior to the partnerships it fosters with local producers, speaks to a philosophy of care and respect. By working with independent fishermen and women who prioritise the future of our marine ecosystems, the team at kingi has built a reputation for integrity and excellence. One example is Chatham Island Food Co, which supplies sustainably caught blue cod, pāua and crayfish. This ethos extends beyond the plate, with innovative collaborations such as LegaSea and CRITICAL, where discarded fishing nets are repurposed into kingi chopping boards, with all profits going to LegaSea’s work supporting marine conservation. These initiatives are an extension of kingi’s philosophy: every choice matters.

Tom Hishon, co-founder and chef, reflects on the restaurant’s thriving success. “It’s an exciting time for kingi. I think the future’s really bright. Looking back on the past four years and the things we’ve achieved and the collaborations we’ve been a part of, it feels amazing how much we have done in such a short space of time. I’m really proud of what we do here.” Kingi has solidified its place in Auckland’s dining scene catering to both locals and international guests, and Tom looks forward to further growth with the addition of talented head chef Stefania Palermo.

Kingi’s ever-changing menu champions seasonality while honouring locally sourced products. A firm favourite is its kina on toast, a dish in which Chatham Island kina on kūmara sourdough with Cazador Deli coppa highlights outstanding New Zealand flavours. The menu also features yellow belly flounder from Kaipara Harbour, Tora Bay crayfish tacos with kiwifruit and habanero, and venison from Fiordland.

From morning rosti with smoked kahawai to an expertly curated wine list, kingi offers a dining experience that is both refined and welcoming. The restaurant’s private dining space, kingi Private, further enhances its intimate and immersive approach to hospitality. As kingi looks ahead, its mission remains unchanged: to honour sustainability, uplift the community and redefine what it means to eat with purpose. kingibritomart.com