$125
Dates
25 OCT, 2023, 6:30PM

Join award-winning chef and kingi co-founder Tom Hishon for a celebration of the most abundant fish in the Hauraki Gulf: the snapper.

The abundance and resilience of the snapper naturally makes it a favourite on sustainability-focused menus. Using a different part of the snapper in each of the five courses, Hishon will demonstrate inventive techniques combined with local and seasonal produce that showcases the versatility of the fish. Snapper crudo with nasturtium, apple and elderflower, and asparagus with snapper bacon and macadamia will both make an appearance on the menu, along with other delicious dishes.

During the event, friends at LegaSea, a non-profit organisation dedicated to restoring the abundance, biodiversity and health of New Zealand’s marine environment, will be in attendance to share about their important work and announce an exciting product launching in partnership with kingi and Critical Design.

You won’t want to miss out on this culinary journey paying homage to the sustainable snapper, and yes… that includes dessert!

kingi

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Last updated: 28 September 2023