Inside The Hotel Britomart on the corner of Gore and Galway Streets, Kingi has established itself as Auckland's premier sustainable seafood destination—a restaurant with a conscience that's changing how Aucklanders think about ocean-to-plate dining.
Created by Tom Hishon and Josh Helm, the team behind beloved Auckland institutions Orphans Kitchen and Daily Bread, Kingi takes its name from the shorthand for kingfish and puts New Zealand's ocean bounty centre stage. But what makes this restaurant truly remarkable is its unwavering commitment to ethical sourcing.
"I've always had a love for the ocean and wanted to see it be protected and managed in a way that in the future we can still continue to eat like this in 20 years time," explains co-owner Tom Hishon. The restaurant only works with independent fishermen who harvest their catch ethically or through regenerative farming practices—diners can even browse the list of long-liners and bi-valve farmers on the back of the menu.
Above the dining room, a stunning chandelier designed by Dajiang Tai and Lumenworks shimmers like clusters of schooling fish, while an open fire warms the al fresco laneway space. The menu showcases the raw bar and antipasti sections, inviting diners to graze on diamond shell clams, oysters, and kina from Cloudy Bay, Waiheke, and Chatham Islands.
A pint-sized Daily Bread satellite store in the corner offers pastries and their popular range of breads, while the kitchen serves everything from Southland cheese rolls at breakfast to crayfish rolls with carrot kimchi for dinner.
Kingi represents a new model for hospitality—one where delicious dining and environmental responsibility go hand in hand. It's proof that Auckland's food scene can lead the way in sustainable practices while still delivering world-class experiences.