From the beginning, The Hotel Britomart has always been an intelligent expression of sustainable luxury, where the hotel’s environmental responsibility informs the architecture, operations and guest experience without diminishing the pleasure of staying somewhere genuinely beautiful.

Set within Auckland’s Britomart neighbourhood, the hotel’s 5 Green Star rating and Toitū carbonreduce certification are more than reassuring credentials. They reflect a deeper position, one in which every aspect of the hotel, from its initial construction, its waste and energy systems, and every aspect of the guest experience, is all upheld with the same underlying commitment to delivering sustainable luxury. The result is a hotel that is warm and unmistakably luxurious, and where sustainability is never reduced to a mere acknowledgement.

From Friday, 22nd May, that same philosophy extends to Kingi, with the launch of the Zero-Waste Dish of the Week. Every Friday, dinner service will showcase a new dish conceived in response to what is abundant, overlooked, or too good to waste. In the hands of Kingi’s chefs, ingredients that might otherwise be discarded are reimagined into thoughtful seasonal dishes, delicately crafted into tuna dumplings one week, and something entirely different the next. Rather than making sustainability feel like an obligation, Kingi is making it both delicious and compelling. Adding yet another reason to admire The Hotel Britomart and Kingi’s continued commitment to sustainability.

To celebrate the launch of Kingi’s new Zero Waste Dish of the Week, Denizen is giving away the chance to experience The Hotel Britomart’s sustainable luxury philosophy with a one-night stay for two in a Galway View Room, plus breakfast and a $100 dining credit at kingi.