This event has now sold out.
This special dinner event is one for lovers of the big blue.
kingi walks the talk when it comes to having sustainable and ethical fishing produce on their menus. They have established a network of specialty suppliers and independent fishermen and women within the industry who champion, practice and advocate for this cause and in true kingi fashion, this Chef’s Table menu will feature a careful selection of food that fits the bill; fresh NZ produce, alternative fish and under-utilized portions of fish cooked into a sumptuous sharing style feast and matched to a great selection of New Zealand wines.
Both Tom and Uelese embarked on their cooking journey at a very young age, 14 and 15 respectively. Tom Hishon is the co-founder of kingi as well as neighbourhood favourites Orphan’s Kitchen and Daily Bread. Growing up in rural New Zealand, Tom was closely connected to nature and when he opened kingi with his business partner, the ethos of the restaurant naturally focussed on the issue of sustainability and supporting healthy fisheries in the country.
Being of Samoan heritage, Chef de Cuisine Uelese Mua draws from flavours and influences from the Pacific in his cooking. He also brings a wealth of experience to his role at kingi, having led the kitchens of several high-end Auckland restaurants including Euro and Soul and a six-year stint in the kitchens of Paris and Marseille.
Don’t miss the chance to savour carefully curated bounty of the oceans, seabed, rivers and reefs that surround Aotearoa with Chef de Cuisine, Uelese Mua and Tom Hishon co-founder of kingi, this Restaurant Month.
Part of Restaurant Month 2022.
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