Frequently asked questions.

What are your hours?

Kinglet is open Thursday - Sunday from 5pm - close for a seven course chef’s tasting menu and small bar menu. Sunday brunch is Sunday mornings from 10am - 2pm.

How often does your menu change?

Our menu is printed daily based on seasonality and quality of product, interest, and trend. Please use the samples provided as a guide.

Why do you collect a reservation deposit?

A reservation is a commitment to the restaurant. Not only do we prepare our food and service expecting you, but we decline other guests who’d like to dine with us. A reservation deposit asks our guests to take their commitment more seriously than they would otherwise and in the event of a late cancellation, allows us to retain enough to pay for our staff’s time.
Guests who find themselves unsure of their plans are encouraged to walk into the restaurant.

Can you accommodate my special diet or allergy?

As best we can, particularly with advance notice. We’ve written our menus with vegetarian, vegan, gluten-free, and dairy-free diners in mind. Please answer the “pre-visit questionnaire” through our reservation platform after booking to inform our team of dietary restrictions/allergies, or call the restaurant.

Do you have a dress code?

At Kinglet, we strive to make a beautiful meal in an unstuffy environment. We kindly ask you show respect to our staff and your fellow diners by refraining from sleep and swimwear. Beyond that, anything goes so long as your clothed.

What is your corkage policy?

Should you choose to bring a special bottle from your cellar, our corkage policy is $30 for the first two 750ml bottles, and $50 per bottle for subsequent bottles.

Why do you charge a service charge?

Executing a successful restaurant service requires a true team. A service charge allows us to legally distribute the gratuity you leave to the entire team that prepared the meal for you - not just the server who touched your table. Should you find your experience and service unsatisfactory, please request to speak to with the manager so we may remedy.