Celebrated sustainable restaurant kingi enters a new era, with a fresh menu that expands its sustainable ethos and showcases new independent growers and gatherers from all over Aotearoa.
Since opening in 2020, kingi, found in Tuawhiti Laneway in Britomart, has established a reputation for innovative and ethical cuisine, in a striking setting where a heritage building meets modern design.
In the lead-up to summer, kingi has launched an exciting new menu that celebrates signature New Zealand flavours and showcases the breadth of Aotearoa’s bounty.
Alongside the sustainable seafood that kingi is known for, the new menu includes more sustainably farmed meats to extend the experience of Aotearoa’s culinary terroir. Diners can explore the new menu, divided by North and South Islands, with dishes featuring outstanding produce from both regions.
“The idea was to stay true to our sustainable ethos and to showcase more of what New Zealand has to offer,” says executive chef Andrew. “Our goal is to tell the story of Aotearoa though the food, so dividing the menu by where the produce is sourced from opens a conversation and gives our team the opportunity to tell those stories.”
“The new menu uses more lower North Island products and not just from the oceans and shorelines – we can now look at the best products from the land. There’s bountiful product everywhere, not just in the oceans and shorelines.”
One such dish is the new lamb rump, raised by Lumina Farms in Canterbury and served with cauliflower, wild garlic and asparagus, a beautiful meal for late spring and early summer.
Another introduction is Cambridge-raised duck breast, which head chef Stefania Palermo describes as a European-style dish that appeals to the restaurant’s multicultural audience. “Duck is a spring/summer dish, a light dish that we have paired with a carrot purée and apricot.”
Making the most of New Zealand ingredients is also important to the team, who work with a local forager to source native wild plants like kawakawa, horopito and samphire. Kūmara is worked into a new take on gnocchi, with a bouncy consistency, served with zucchini and stracciatella – a classic Italian summer pairing – and a pumpkin-seed gremolata.
Smoked eel is another new ingredient that is an old Aotearoa favourite, making a comeback on the new menu, the eel is paired with locally made whiskey honey, horopito, cauliflower and sea herbs.
On the dessert menu, the crowd-favourite tiramisu has been given a summer twist, adding strawberry and basil to create a delicate and multi-layered experience. A limoncello sorbet – to help aid digestion – also joins the line-up.
Classics like the mussels with nduja, crayfish taco and whole flat fish remain as fixtures, and the beautiful seasonal produce is complemented by a curated selection of local wines, beers and spirits, meaning every plate and glass has a deep connection to land or sea.
