Wellington’s contemporary cooking is shaped by its harbour, compact neighbourhoods and close relationship with growers, fishers and winemakers. The city’s most compelling dining rooms turn those connections into food that feels grounded in Aotearoa without relying on a single definition of national cuisine. Local seafood, carefully raised meat, seasonal vegetables and native ingredients meet techniques drawn from bistros, wine bars and modern tasting-menu restaurants.
The result is unusually varied. One evening might revolve around wood-fired steak and line-caught fish; another might follow a plant-focused sequence built from garden produce and foraged herbs. Several kitchens borrow spices and ideas from the Mediterranean, Asia and the Middle East, yet keep New Zealand ingredients at the centre. That freedom suits Wellington’s appetite for restaurants that are polished but still personal.
Choose according to the occasion as much as the menu. Historic rooms and formal pacing work well for celebrations, while neighbourhood bistros invite a flexible meal of shared plates. Wine is a serious strength across the city, although thoughtful non-alcoholic pairings are increasingly common. Menus change often, so confirm current dishes, dietary arrangements and service times directly when planning a particular experience. Lunch and early evening can offer a more relaxed pace, whereas later reservations bring a livelier room. If a particular producer, dietary option or wine pairing matters to you, mention it when booking so the restaurant can explain what the current service can provide.
Charley Noble
Charley Noble centres its kitchen on a wood-fired chargrill and rotisserie, giving local beef, lamb, market fish and vegetables a clear smoky backbone. The broad menu can support anything from oysters and small plates to a serious steak dinner. Dry-aged cuts receive particular attention, but dishes such as line-caught market fish and slow-cooked beef cheek show that the kitchen’s strengths extend beyond the grill’s obvious showpieces.
The Huddart Parker Building dining room is large, lively and polished, with the open kitchen adding energy rather than formality. It works well for groups whose appetites vary because diners can share starters, choose individual mains and still add vegetable sides without following a set format. The wine and cocktail programme is unusually deep, while non-alcoholic choices receive thoughtful treatment. Confirm the current cut and market-fish details when ordering, as availability follows the day’s supply.
Address: 1 Post Office Square, Wellington Central, Wellington 6011, New Zealand
Charley Noble Eatery & Bar Menu
Dinner – Raw Bar
Dinner from 5pm 7 nights. Live Marlborough oysters freshly shucked to order (minimum order 3).
Live Marlborough Oysters
Freshly shucked to order (minimum order 3). Natural | champagne mignonette, lemon, bádisch dunkel rye | MP; Beer battered | tartare, lemon, kale chip | + .5
Charcuterie Board
San Daniele (Italy), Salame Milano (Italy), Porchetta (NZ - Charley Noble), Coppa (Italy), pickles, crostini
Classic Beef Tartare
egg yolk, crostini
Market Fish Ceviche
tiger’s milk, red capsicum, cucumber, red onion, orange, red chilli, coriander, crispy shallot
Garden Salad
kale, mesclun, marinated lentil, pickled fennel, orange, feta, sunflower seed, orange vinaigrette
Dinner – Small Plates
Aro Bake Honey Ciabatta
house-churned butter; or your choice of house-made butters: black garlic | garlic, rosemary & chive | + 2; wasabi nori | Café de Paris
Charley Focaccia
rosemary, house olive oil, aged balsamic
Taramasalata
salmon roe, cucumber
Kumara Spread
roasted kumara & sunflower spread, leek oil, sesame seed, fresh herbs
Chicken Liver Parfait
braised grape, burnt onion, crostini
Mixed Olives
fennel & orange oil, confit garlic, cured lemon
Sourdough Bruschetta
almond ricotta, roasted heirloom carrot, balsamic glaze, mint; or Gorgonzola mousse, honey pear
Arancini
mushroom, mozzarella, French tarragon (minimum order of 2)
Smoked Fish Croquette
béchamel sauce, smoked fish, soft herbs, salsa verde (minimum order of 2)
Seafood Chowder
Mussel, fish, prawn, carrot, celery, bacon infused coconut cream; + focaccia 7.5
Dinner – Woodfired Mains
Woodfired Rotisserie
New Zealand Pork Belly | apricot chutney, date glaze, parsnip purée, cabbage, apple & macadamia slaw (subject to availability)
Wild Awatoru Venison Loin
celeriac purée, grilled witlof, coffee jus, red wine meringue, radish, Jerusalem artichoke emulsion (cooked medium-rare)
Quinotto
soy spinach & herb cream, sautéed mushroom, smoky pea salad
Greenstone Creek Twice Cooked Beef Cheek
creamy polenta, gremolata, mixed herb salad
Charley Noble Veg Burger
crumbed portobello mushroom, grilled halloumi, onion jam, rocket, chimichurri, smoky pepper mayo, milk bun, fries
Charley Noble Burger
Beef patty, smoked cheese, bacon, pickles, relish, mayo, milk bun, fries; + additional patty 10
Dinner – Larger Plates
Local Line Caught Market Fish
caramelised cauliflower purée, cavolo nero, compressed apple, pickled raisin, hazelnut
Beer Battered Fish & Chips
tartare, fried kale, lemon
House Pot Pie
leaf salad
Ravioli
butternut squash & provolone, beurre blanc, chive oil, pumpkin seed praline, soused butternut, shaved crisp
Mafaldine
prawn, cherry tomato, chilli oil, baby spinach
Dinner – Sides
Iceberg Wedge
buttermilk ranch, pink onion
Chopped Salad
baby cos, shaved cabbage, rocket, yoghurt & tahini dressing, house-made dukkah
French Peas
bacon, cream, white wine, Parmesan
Chargrilled Fennel
cannellini bean & orange zest spread, olive, caper & walnut salsa
Roasted Beetroot
rose & coconut labneh, candied sour mandarin peel
Spencer Potato
roasted onion butter, feta, leek
Fries
aioli | 14; truffle mayo | 15
Dinner – Woodfired Grill
All grill items served with a choice of sauces: peppercorn brandy | blue cheese | salsa verde; or butters: black garlic | Café de Paris | garlic, rosemary & chive | wasabi nori. + additional sauce or butter | 4
Eye Fillet 200g
grass-fed Angus
Greenstone Creek 300g
Scotch Fillet 400g
grass-fed Angus. Hand selected by master graders and gently dry-aged in-house for no less than 14 days. Exhibiting exceptionally high marbling for pure grass-fed beef, with a score of 4+, this steak showcases the highest quality in NZ beef.
Greenstone Creek Sirloin 300g
grass-fed Angus. Hand picked premium aged beef with a marbling score of 4+. Elevated flavour, tenderness and succulence - dry-aged in-house for no less than 55 days. The harmonious union of obsessive selection & careful maturation.
Southern Stations NZ Wagyu Ribeye on the Bone
served carved; per 100g; (size subject to availability). Selecting only globally elite purebred Wagyu genetics ensures ongoing, long-term consistency. Dry-aged in-house for no less than 55 days. An unparalleled marbling score of 9 provides a flavour experience like no other in NZ.
Lumina Lamb Rump
(cooked medium — size subject to availability). The culmination of a 15-year journey to create the world’s most succulent lamb. Grass-fed and chicory & clover finished. Largely marbled with unrivalled tenderness, texture and taste.
A5 Sirloin
grass-fed, grain-finished Kuroge; (cooked medium rare — size subject to availability). Premium A5-grade Wagyu beef sourced from select regions across Japan. Wagyu is produced primarily from the Japanese Black (Kuroge) cow and must be graded by the Japanese Meat Grading Association. A5 is the highest grade given, which indicates excellent marbling, colour, fat quality and texture. This is achieved by raising cattle in a stress-free grazing environment and by preserving their Wagyu heritage.
Lunch – Raw Bar
Lunch Monday-Friday 11.30am-2pm. Live Marlborough oysters freshly shucked to order (minimum order 3).
Live Marlborough Oysters
Freshly shucked to order (minimum order 3). Natural (GF) | champagne mignonette, lemon, bádisch dunkel rye | MP; Beer battered | tartare, lemon, kale chip | + .5
Market Fish Ceviche
(GF available) tiger’s milk, red capsicum, cucumber, red onion, orange, red chilli, coriander, crispy shallot
Garden Salad
(GF available) kale, mesclun, marinated lentil, pickled fennel, orange, feta, sunflower seed, orange vinaigrette
Lunch – Small Plates
Aro Bake Honey Ciabatta
(GF bread available) house-churned butter | 9; or your choice of house-made butters: black garlic (GF) | garlic, rosemary & chive (GF) + 2; wasabi nori (GF) | Café de Paris
Mixed Olives
(GF) fennel & orange oil, confit garlic, cured lemon
Sourdough Bruschetta
(GF available) almond ricotta, roasted heirloom carrot, balsamic glaze, mint; or Gorgonzola mousse, honey pear
Arancini
(minimum order of 2) mushroom, mozzarella, French tarragon
Smoked Fish Croquette
(minimum order of 2) béchamel sauce, smoked fish, soft herbs, salsa verde
Seafood Chowder
Mussel, fish, prawn, carrot, celery, bacon infused coconut cream; + focaccia 7.5
Lunch – Woodfired Mains
Quinotto
(GF) soy spinach & herb cream, sautéed mushroom, smoky pea salad
Greenstone Creek Twice Cooked Beef Cheek
(GF) creamy polenta, gremolata, mixed herb salad
Charley Noble Burger
(GF available) beef patty, smoked cheese, bacon, pickles, relish, mayo, milk bun, fries; + additional patty | 10
Charley Noble Veg Burger
(GF available) crumbed portobello mushroom, grilled halloumi, onion jam, rocket, chimichurri, smoky pepper mayo, milk bun, fries
Lunch – Larger Plates
Local Line Caught Market Fish
(GF) caramelised cauliflower purée, cavolo nero, compressed apple, pickled raisin, hazelnut
Beer Battered Fish & Chips
tartare, fried kale, lemon
House Pot Pie
leaf salad
Mafaldine
(GF available) prawn, cherry tomato, chilli oil, baby spinach
Lunch – Sides
Iceberg Wedge
(GF) buttermilk ranch, pink onion
Chopped Salad
(GF) baby cos, shaved cabbage, rocket, yoghurt & tahini dressing, house-made dukkah
French Peas
(GF) bacon, cream, white wine, Parmesan
Chargrilled Fennel
(GF) cannellini bean & orange zest spread, olive caper & walnut salsa
Roasted Beetroot
(GF) rose & coconut labneh, candied sour mandarin peel
Spencer Potato
(GF) roasted onion butter, feta, leek
Fries
aioli (GF) | 14; truffle mayo | 15
Lunch – Woodfired Grill
All grill items served with a choice of sauces: (GF) peppercorn brandy | blue cheese | salsa verde; or butters: black garlic (GF) | Café de Paris | wasabi nori (GF) | garlic, rosemary & chive. + additional sauce or butter | 4
Eye Fillet
(GF) grass-fed Angus | 200g
Greenstone Creek Scotch Fillet
(GF) grass-fed Angus | 300g | 66; 400g | 80
Greenstone Creek Sirloin
(GF) grass-fed Angus | 300g. Hand selected by master graders and gently dry-aged in-house for no less than 14 days. Exhibiting exceptionally high marbling for pure grass-fed beef, with a score of 4+, this steak showcases the highest quality in NZ beef. Hand picked premium aged beef with a marbling score of 4+. Elevated flavour, tenderness and succulence - dry-aged in-house for no less than 55 days. The harmonious union of obsessive selection & careful maturation.
Lumina Lamb Rump
(GF) 300g | 48; 400g | 58 (cooked medium) (size subject to availability). The culmination of a 15-year journey to create the world’s most succulent lamb. Grass-fed and chicory & clover finished. Largely marbled with unrivalled tenderness, texture and taste.
A5 Sirloin
grass-fed, grain-finished Kuroge | per 100g | 88 (cooked medium rare — size subject to availability). Premium A5-grade Wagyu beef sourced from select regions across Japan. Wagyu is produced primarily from the Japanese Black (Kuroge) cow and must be graded by the Japanese Meat Grading Association. A5 is the highest grade given, which indicates excellent marbling, colour, fat quality and texture. This is achieved by raising cattle in a stress-free grazing environment and by preserving their Wagyu heritage.
Afternoon Menu
Live Marlborough Oysters
Freshly shucked to order (minimum order of 3). Natural | champagne mignonette, lemon, bádisch dunkel rye | MP; Beer battered | tartare, lemon, kale chip | + .5
Aro Bake Honey Ciabatta
(GF bread available) house churned butter | 12; or your choice of house-made butters: black garlic | garlic, rosemary & chive | wasabi nori | Café de Paris | + 2
Charley Focaccia
rosemary, olive oil, balsamic
Taramasalata
salmon roe, cucumber
Kumara Spread
(GF) roasted kumara & sunflower spread, leek oil, sesame seed, fresh herbs
Chicken Liver Parfait
braised grape, burnt onion, crostini
Mixed Olives
(GF) fennel & orange oil, confit garlic, preserved lemon
Sourdough Bruschetta
(GF available) almond ricotta, roasted heirloom carrot, balsamic glaze, mint; or Gorgonzola mousse, honey pear
Arancini
(minimum order 2) mushroom, mozzarella, French tarragon
Smoked Fish Croquette
(minimum order 2) béchamel sauce, smoked fish, soft herbs, chimichurri
Charley Noble Burger
(GF available) beef patty, smoked cheese, bacon, pickles, relish, mayo, fries; additional patty | 10
Charley Noble Veg Burger
(GF available) crumbed portobello mushroom, grilled halloumi, onion jam, rocket, chimichurri, smoky pepper mayo, milk bun, fries
Beer Battered Fish & Chips
tartare, fried kale, lemon
Mafaldine
(GF pasta available) cherry tomato, chilli oil, prawn, baby spinach
Fries
aioli (GF) | 14; truffle mayo | 15
Late Night Menu
Aro Bake Honey Ciabatta
(GF bread available) house churned butter | 12; or your choice of house-made butters: black garlic | garlic, rosemary & chive | wasabi nori | Café de Paris | + 2
Charley Focaccia
rosemary, olive oil, balsamic
Taramasalata
salmon roe, cucumber
Kumara Spread
(GF) roasted kumara & sunflower spread, leek oil, sesame seed, fresh herbs
Chicken Liver Parfait
braised grape, burnt onion, crostini
Smoked Fish Croquette
(minimum order 2) béchamel sauce, smoked fish, soft herbs, chimichurri
Arancini
(minimum order 2) mushroom, mozzarella, French tarragon
Beer Battered Fish & Chips
tartare, fried kale, lemon
Quinotto
soy spinach & herb cream, sautéed mushroom, smoky pea salad
Seafood Chowder
Mussel, fish, prawn, carrot, celery, bacon infused coconut cream; +focaccia 7.5
Fries
aioli (GF) | 14; truffle mayo | 15
Gluten Free Dinner – Raw & Cured
Live Marlborough Oysters
Freshly shucked to order (minimum order of 3). Natural | champagne mignonette, lemon | MP; Bloody Mary sorbet | celery leaf, lemon | + .5
Charcuterie Board
San Daniele (Italy); Salame Milano (Italy); Coppa (Italy); Porchetta (NZ - Charley Noble); pickles, gluten-free bread
Market Fish Ceviche
tiger’s milk, red capsicum, cucumber, red onion, orange, red chilli, coriander
Classic Beef Tartare
egg yolk, gluten free bread
Garden Salad
kale, mesclun, marinated lentils, pickled fennel, orange, feta, sunflower seed, orange vinaigrette
Gluten Free Dinner – To Share Small Plates
Gluten Free Bread
house-churned butter
Kumara Spread
roasted kumara & sunflower spread, leek oil, sesame seed, fresh herbs
Mixed Olives
fennel & orange oil, confit garlic, preserved lemon
Bruschetta
almond ricotta, roasted heirloom carrot, balsamic glaze, mint; or Gorgonzola mousse, honey pear
Gluten Free Dinner – Larger Plates
Quinotto
soy spinach & herb cream, sautéed mushroom, smoky pea salad
Local Line Caught Market Fish
caramelised cauliflower purée, cavolo nero, compressed apple, pickled raisin, hazelnut
Twice Cooked Beef Cheek (from Greenstone Creek)
creamy polenta, gremolata, mixed herb salad
Wild Awatoru Venison Loin
(cooked medium rare) celeriac purée, grilled witlof, coffee jus, red wine meringue, radish, Jerusalem artichoke emulsion
Tagliatelle
prawn, cherry tomato, chilli oil, baby spinach
Gluten Free Dinner – Woodfired Rotisserie
Woodfired Rotisserie
New Zealand Pork Belly (subject to availability) | apricot chutney, date glaze, parsnip purée, cabbage, apple & macadamia slaw
Gluten Free Dinner – Woodfired Grill
All grill items served with a choice of sauces: peppercorn brandy | blue cheese | chimichurri; or butters: wasabi nori | black garlic
Eye Fillet
grass-fed Angus | 200g
Greenstone Creek Scotch Fillet
grass-fed Angus | 300g | 66; 400g | 80
Greenstone Creek Sirloin
grass-fed Angus | 300g
Southern Stations NZ Wagyu Ribeye on the Bone
(size subject to availability); served carved | per 100g
Lumina Lamb Rump
(cooked medium); (size subject to availability) | 300g | 48; 400g | 58
A5 Sirloin
(cooked medium rare — size subject to availability); grass-fed, grain-finished Kuroge | per 100g
Gluten Free Dinner – Sides
Iceberg Wedge
buttermilk ranch, pink onion
Chopped Salad
baby cos, shaved cabbage, rocket, yoghurt & tahini dressing, house-made dukkah
French Peas
bacon, cream, white wine, Parmesan
Chargrilled Fennel
cannellini bean & orange zest spread, olive, caper & walnut salsa
Roasted Beetroot
rose & coconut labneh, candied sour mandarin peel
Spencer Potato
roasted onion butter, feta, leek
Fries
aioli
Gluten Free Dinner – Dessert
Charley Inspired Tiramisu
coffee caramel, chocolate, mascarpone mousse
Chocolate Hazelnut Crackle Bar
Seasonal Fruit Sorbet
Peanut Brittle
Chocolate Raspberry Marshmallow
Gluten Free Dinner – Cheese
Served with GF bread, fruit, nuts. One - 15 | Two - 24 | Three - 32 | Four - 38
Brie de Moutere, Little River Estate
cow’s milk, Nelson, NZ
Goat’s Blue, Over the Moon
goat’s milk, Waikato, NZ
Barry’s Bay Extra Mature Cheddar
cow’s milk, Akaroa, NZ
Dessert
Chocolate Hazelnut Crackle Bar
(GF)
Charley Inspired Tiramisu
(GF) coffee caramel, chocolate
Layered Honey Cake
Apple Tarte Tatin
vanilla ice cream, apple caramel
Chocolate Raspberry Marshmallow
(GF)
Peanut Brittle
(GF)
Seasonal Fruit Sorbet
(GF)
Affogato
vanilla ice cream (GF) (additional liqueurs available)
Cheese
One - 15 | Two - 24 | Three - 32 | Four - 38. Served with lavosh, toasted bread, fruit (GF accompaniments available)
Brie de Moutere, Little River Estate
cow's milk, Nelson, NZ
Goat's Blue, Over the Moon
goat's milk, Waikato, NZ
Barry's Bay Extra Mature Cheddar
cow's milk, Akaroa, NZ
Kids Menu
$25 for two courses. It is house policy to only serve dessert once children have eaten their greens.
Charley Noble Burger
beef patty, bacon, cheese, lettuce, tomato, mayo, fries
House-Made Pasta
roasted tomato sauce, parmesan; served with a leaf salad
Battered Fish & Chips
tomato sauce; served with a leaf salad
Vanilla Ice Cream
Served with your choice of two toppings: marshmallow, chocolate sauce
Seasonal Sorbet
Served with your choice of two toppings: marshmallow, chocolate sauce
Wellington on a Plate 2026 – Burger Wellington
Pēka ki Pōneke
“Al Caprawn”
Beef patty, nori infused Kewpie, pink onion, pickled ginger, rocket, togarashi spice prawn mayonnaise, gluten-free bun, potato fries; + additional patty | 12
Digestif Cocktails
Espresso Martini
Vodka, coffee liqueur, creme de cacao, espresso
Vieux Carre
Rye, cognac, Benedictine, sweet red vermouth, bitters
Last Man Standing
Gin, rye, Fernet Branca, Campari
Black Manhattan
Rye, Amaro Averna, bitters
Hot Toddy
Bourbon/whisky/rye, lemon, demerara sugar, housemade winter spice syrup Price: MP
Fair Trade Coffee & Organic Tea
House Made Chai Latte
Callebaut 70% Hot Chocolate
house-made marshmallow
Liqueur Coffee
Liqueur Hot Chocolate
house-made marshmallow
Tea Total Tea
Assam Breakfast / Earl Grey Paris / Pure Peppermint / Aotearoa Kakariki Green / Rooibos Madagascar Vanilla / Ginger & Kawakawa Spice / Mulled Wine Spice (contains nuts)
Sweet & Fortified
75ML | bottle
Astrolabe, Wrekin, 2022
Late Harvest Chenin Blanc; Southern Valleys, Marlborough, NZ (375ml)
Oremus, 2022
Late Harvest, Sárgamuskotály & Kövérszölö; Tokaj, HU (500ml)
Churton, 2019
Petit Manseng; Waihopai, Marlborough (500ml)
Domaine de la Pigeade, Muscat
Beaumes de Venise, 2023, Southern Rhône, FR (375ml)
Cognac & Whisky
30ML | 60ML
Courvoisier VS
Cognac
Hennessy VS
Cognac
JL Pasquet L'Organic 07
Cognac
P Ferrand 1er Cru 1840
Cognac
Liqueur & Amaro
30ML | 60ML
Koakoa Limoncello
Kapiti, NZ
Drambuie
Edinburgh, UK
Frangelico
Canale, IT
Disaronno
Saronno, IT
Cocktails – Winter
Beneath snow-capped peaks and long alpine nights, this winter cocktail menu takes inspiration from the mountains of Aotearoa – bold landscapes, crisp air, rugged warmth and the quiet magic of a dark sky.
Aoraki Mt Cook
3724m - Mt Cook - Southern Alps; Woodward Distilling Chi Chi Vodka, Maraschino, Lime Juice, Dragonfruit
Ruapehu
2797m - Active Stratovolcano - Tongariro National Park; Gin, House Chai, Amaro Montenegro, Orange Bitters
Mt Taranaki
2518m - Dormant Stratovolcano - Taranaki; Mountain Gin, Tamarillo, Lemon, Egg White, Angostura Bitters
Mount Alma
2510m - Two Thumb Range - Canterbury; Dark Rum, Amaro Picon, Cinnamon Syrup, Pear Juice, Lemon
Alcohol-Free Mixed Drinks
Seasonal Fruit Mojito
Seasonal Fruit, Mint, Soda, Lime; freshly juiced!
Saddle Hill
473m - Taieri Plains - Otago; Amaro Zero, Apple Juice, Tamarillo Syrup, Lime
One Tree Hill
182m - Auckland; 'Italian Orange' N.A Spritz, Rhubarb, Vanilla, Soda
Castle Rock
525m - Coromandel Range; Chinotto, Cinnamon Syrup, Lemon
Boulcott Street Bistro
Boulcott Street Bistro combines the intimacy of a Victorian cottage with the polish of a long-established city dining room. Its cooking moves comfortably between enduring bistro dishes and contemporary New Zealand produce. French onion soup, crumbed calamari and crème brûlée provide familiar reference points, while market fish, local meats and changing vegetable preparations keep the menu tied to the season rather than locked in the past.
The signature aged fillet with hand-cut, double-cooked fries is a natural order for diners who want the full classic experience, but the kitchen gives equal attention to sauces, sides and lighter seafood courses. Service is structured enough for a business lunch or anniversary while remaining warm and conversational. The small rooms can feel especially atmospheric after dark, and the bar offers a useful option for a more spontaneous meal when tables are busy.
Address: 99 Boulcott Street, Wellington Central, Wellington 6011, New Zealand
Boulcott Street Bistro Menu
Raw
FRESHLY SHUCKED OYSTERS
Natural, shallot vinaigrette; Battered, tartare & malt vinegar (min.6)
TUNA TARTARE
Pommes gaufrettes
Entrées
Pork & Green Peppercorn Terrine
nf · gf | Granny Smith apple & endive salad, wholegrain mustard
French Onion Soup
nf · df & gf on request | Gruyére crouton
Yuzu Cured Kingfish Crudo
df · gf · nf | Blood orange, witloof, micro coriander, radish
Porcini & Portobello Tortellini
vv | Almond & celeriac sauce, sauteed oyster mushrooms, baby spinach, parsley oil
Provençal Crumbed Lamb Tongue
nf | Confit garlic mash, sauce Diable, watercress micro greens
Crumbed Calamari
df · nf · gf on request | Anchovy aioli, lemon, parsley
BSB's Famous Lunch T-Bone
Lunch only
300g T-bone steak & red wine jus, with your choice of;
Dirty Martini Salsa; Smoked Bone Marrow Butter; Green Peppercorn Sauce; Add two fried eggs
Mains
Aged Fillet Of Beef
gf · nf · df on request | Sauce Béarnaise, hand cut double cooked fries, red wine jus
Roasted Carrot Rose
gf · df · nf · vv | Roasted Pearl onions, watercress, saffron crisp, parsley sauce
Chargrilled Toulouse Sausage
gf · df · nf | Puy lentils, Savoy cabbage, bacon lardons, onion gravy
Pan Fried Market Fish
gf · nf · df on request | Désirée potato, grilled red onion, confit fennel, crayfish bisque
Moroccan Spiced Lamb Shank
nf · df · gf on request | Preserved lemon couscous, dried apricot, fresh parsley, mint, coriander
Duck Confit
gf · nf · df on request | Duck fat potato pave, baby carrots, turnip, peas, red wine jus
Sides
Thyme roasted Brussels sprouts, Zany Zeus feta
Cauliflower gratin
Baby Cos, ranch dressing, crispy shallots
Hand cut double cooked fries
Confit garlic mash
Roasted baby carrots, red chimichurri, toasted hazelnuts
Chopped Cos, fried capers, olives, Zany Zeus feta, vine tomato
Desserts
Crème Brûlée
gf · nf | A BSB classic
Sticky Toffee Madeleines
nf | Brown butter ice cream, toffee sauce
Roasted Pineapple & Coconut Sundae
df · nf · vv · gf on request | Speculaas crumbs, Sailor Jerry spiced rum caramel
Whittaker's Dark Chocolate Tart
Hazelnut praline, tonka bean meringue, whipped crème fraîche
Artisan
Cheese Selection
YOUR CHOICE OF Soft · Hard · Blue
Affogato
YOUR CHOICE OF HOUSEMADE ICE CREAM: Vanilla · Salted Caramel · Coconut & Vanilla (df · vv). YOUR CHOICE OF LIQUEUR: Amaretto · Baileys · PX Sherry · Mr Black Coffee · Drambuie · Frangelico · Cherry Heering
Hot Espresso Shot
Espresso & Liqueur
Set Menu
CUVÉE PRESTIGE NV
FRESHLY SHUCKED OYSTERS
Natural, shallot vinaigrette; Battered, tartare
TUNA TARTARE
Pommes gaufrettes
Crumbed Calamari
df · nf · gf* | Anchovy aioli, lemon, parsley
Porcini & Portobello Tortellini
vv | Almond & celeriac sauce, sauteed oyster mushrooms, baby spinach, parsley oil
Pork & Green Peppercorn Terrine
nf · gf | Granny smith apple & endive salad, wholegrain mustard
Yuzu Cured Kingfish
df · gf · nf | Blood orange, witloof, micro coriander, radish
Aged Fillet of Beef
gf · nf · df* | Sauce Béarnaise, red wine jus, hand cut double cooked fries
Pan Fried Market Fish
nf · gf · df* | Désirée potato, grilled red onion, confit fennel, crayfish bisque
Roasted Carrot Rose
gf · nf · df · vv | Roasted Pearl Onion, watercress, saffron crisp, parsley sauce
Moroccan Spiced Lamb Shank
gf* · nf · df | Preserved lemon couscous, dried apricot, mint, parsley, coriander
Crème Brûlée
gf · nf | A BSB classic
Whittaker's Dark Chocolate Tart
Hazelnut praline, tonka bean meringue, whipped crème fraîche
Sticky Toffee Madeleines
nf | Brown butter ice cream, toffee sauce
Roasted Pineapple & Coconut Sundae
df · nf · vv · gf on request | Speculaas crumbs, Sailor Jerry spiced rum caramel
Match with a glass of Astrolabe 'Wrekin' Late Harvest Chenin Blanc
Finish with a round of Limoncello or mini Espresso Martinis
Aperitifs
Hendrick's Gin & Tonic
BSB Gin Martini
BSB Aperol Spritz
BSB Classic Negroni
Tommy's Margarita
Champagne
Half price on Monday
CUVÉE PRESTIGE NV
Dessert Wine
2022 ASTROLABE 'WREKIN' LATE HARVEST CHENIN BLANC
Marlborough
2021 DE BORTOLI ‘NOBLE ONE’ BOTRYTIS SEMILLON
New South Wales
2010 CHATEAU RIEUSSEC
Sauternes
Port
CHURCHILL’S LBV 2019 RUBY
Portugal
CHURCHILL’S 10yr TAWNY
Portugal
Dessert Cocktails
ESPRESSO MARTINI
Svitlo vodka, Mr Black coffee liqueur, espresso, vanilla
THE PLIMMER HOUSE OLD FASHIONED
Churchill's LBV Ruby Port, Basil Hayden bourbon, fig nectar, chocolate bitters
ORCHARD NO. 7
Maker's Mark bourbon, housemade spiced apple nectar, condensed oat milk
IRISH COFFEE
Jameson Irish whiskey, espresso, sweet cream
Logan Brown Restaurant and Bar
Logan Brown occupies a soaring former bank chamber on Cuba Street, a setting that immediately makes dinner feel like an occasion. The restaurant’s modern New Zealand identity is expressed through local producers, native ingredients and careful technique rather than decorative references. The à la carte offering and longer degustation format allow different levels of commitment, with seafood, game and premium meat often balanced by precise sauces, seasonal vegetables and bright herbal notes.
This is a particularly good fit for diners who want a measured, multi-course evening with attentive wine guidance. Signature pāua ravioli remains closely associated with the restaurant, while the wider menu changes to reflect supply and season. The room’s scale never removes the sense of detail at the table, and the kitchen can provide a coherent progression from first course to dessert. Reserve enough time to enjoy the pace rather than treating it as a quick pre-show stop.
Address: 192 Cuba Street, Te Aro, Wellington 6011, New Zealand
Logan Brown Restaurant Menu
To Start
Logan Brown Vault Baked Breads or House Gluten Free Loaf
whipped butters or Leafy Ridge Olive Oil
Freshly Shucked Oysters
vermouth vinegar mignonette (GF, DF) or rice flour tempura | tartare sauce (GF, DF) Price: Market price
A Wee Taste of Logan Brown Pāua Ravioli
coriander | basil | lime beurre blanc (NF)
Entree
Stracciatella & Asparagus Tart
Pancetta | Harakeke | Thyme Hollandaise (GF)
Rewarewa Honey Glazed Duck Breast
duck parfait | Kumara | pickled cherry | persimmon (GF, DF)
Wood Grilled Octopus
high grounds pork belly | sweet turnip | pink pepper crackling (GF, DF)
Mushroom Ragu Tortellini
porcini crema | butternut | watercress pesto (Vegan)
Pāua Ravioli
coriander | basil butter | fresh lime (NF)
Main
Wild Fiordland Venison
venison black pudding | spiced carrot | shiitake | quince (DF)
Coastal Raised Lamb Loin
Hangi Beets | Whipped Feta | Sweet Breads | Rose Petal Harissa
Pasture Raised Beef Short-Rib
parsnip puree | wagyu fat onions | horseradish (GF)
Roasted Hāpuku
Tora crayfish sausage | grapefruit caramel | dashi butter Price: market price
Celeriac Fondant
Oyster Mushroom | Leek & Truffle Velouté | Scallion | Candied Walnuts (GF, Vegan)
Angus Pure Beef Fillet “Rossini” 250g
duck parfait | black truffle | madeira jus
Side Dishes
House Fries, Parmesan
(GF)
Brussels sprouts
sage & lemon | walnuts (GF, Vegan)
Secret Side
Price: market price
Dessert
Coconut & Lemongrass Crème Brûlée
passionfruit | lime | ginger snap
Milk Chocolate & Cardamom Cremeux
rose marshmallow | plum | orange blossom
Hand Selected Cheeses of Aotearoa
Four assorted sweet treats
The Logan Brown Experience 6 Course Degustation
Valid from 10 September 2026. Available all services. If opting for lunch on Fridays, bookings at 12noon only. $140 pp; Beverage Matches $90pp.
Logan Brown Breads and Butter
Stracciatella & Asparagus Tart
Pancetta | Harakeke | Thyme Hollandaise. Craggy Range ‘Te Muna’ Riesling 2024 (75ml)
Pāua Ravioli
coriander | basil butter | fresh lime. Seresin Sauvignon Blanc 2023 (75ml)
Wood Grilled Octopus
high grounds pork belly | sweep turnip | pink pepper crackling. Dicey Chenin Blanc 2023 (75ml)
Rewarewa Honey Glazed Duck Breast
duck parfait | kumara | pickled cherry | persimmon. Wet Jacket Pinot Noir 2024 (75ml)
Wild Fiordland Venison
venison black pudding | spiced carrot | shitake | quince. Herringbone Syrah 2023 (75ml)
Milk Chocolate & Cardamom Cremeux
rose marshmallow | plum | orange blossom. Pegasus Bay Aria 2025 (75ml)
Bistro Menu
From $75 per person. Tables at 5pm or 5.15pm - vacated by 7.15pm. This menu changes regularly. The menu below is valid from 10 September 2026. Menu alterations: we regret we cannot alter the dishes easily. If we can, the change will incur a $5 fee.
Logan Brown House Baked Breads with Whipped Butters
Gluten Free Loaf - on request
Stracciatella & Asparagus Tart
Pancetta | Harakeke | Thyme Hollandaise (GF)
Pāua Ravioli
coriander | basil butter | fresh lime
Coastal Raised Lamb Loin
Hangi Beets | Whipped Feta | Sweet Breads | Rose Petal Harissa
Celeriac Fondant
Oyster Mushroom | Leek & Truffle Velouté | Scallion | Candied Walnuts (GF, Vegan)
Feijoa Mallow Puff
Jelly Tip Macaron
Noble Rot Wine Bar
Noble Rot pairs an unusually broad cellar with food that deserves equal attention. Seasonal New Zealand produce is handled in a concise bistro style, allowing seafood, vegetables and meat to keep their identity while sauces and garnishes make the connection to the glass. Diners can settle in for a structured tasting experience or take a looser route through small plates, cheese and charcuterie, depending on appetite and occasion.
The Swan Lane space feels calm and grown-up, and the team’s wine knowledge is useful even for guests who do not speak in vintages and regions. With many wines available by the glass, it is possible to change style as the food moves from a delicate opening course to a richer main. Ask for guidance based on flavour and budget rather than chasing labels. Alcohol-free diners should also ask about current pairings, as the experience need not depend on wine.
Address: 6 Swan Lane, Te Aro, Wellington 6011, New Zealand
Noble Rot Wine Bar Menu
For One & For All
Dinner - Everyday from 5pm
Oysters
Minimum 3 | Changes Daily | Market Price
Fromage
One - $14; Two - $25; Three - $36 (per item)
Valhal Goat Camembert
Nelson, NZ
Thorvald Curado Sheep
Nelson, NZ
Tasman Blue
Upper Moutere, NZ
Comté Millesime
Franche-Comté, France
Onetik Espelette Pepper
Pyrénées, France
Camembert de Normandie
Normandie, France
Manuka & Thyme Glazed Brioche
House-baked, served with whipped miso brown butter
Charcuterie
One - $14; Two - $25; Three - $36 (per item)
Coppa
Italy
Prosciutto
Italy
Smoked Saucisson Sec
France
Chicken Liver Parfait
Served with toasted sourdough, beetroot chutney
Smoked Salmon Rillettes
Served with toasted sourdough, beetroot chutney
Entree
Stuffed Charred Leek
Truffled Buckwheat Ragout, Hazelnut Velouté, Pickled Charred Onion, Parmesan | GF
Pearl Pastures Veal Tartare
Horseradish Crema, Pickled Onions, Confit Egg Yolk, Potato Allumettes, Cornichons | GF/DF/NF
Chargrilled Octopus
Yellow Split Pea Purée, Orange & Fennel Marmalade, Anchovy Salsa Verde, Spring Onion | GF/DF/NF
Smoked Fish Salad
Beetroot Purée, Green Apple, Dill, Puffed Wild Rice, Buttermilk Espuma | GF/NF
Confit Bostock Chicken
Sunchoke & Chestnut Purée, Sunchoke Chips, Brussel Sprouts, Madeira Chicken Jus | GF/NF
Main
Miso Charred Braised Daikon
Charred Eggplant & Miso Purée, Sesame Wakame Salad, Pickled Daikon | VG/GF/NF
Roasted Market Fish
Truffled Savoy Cabbage & Potato “Mash”, Confit Oyster Mushroom, Pinot Noir Mushroom Tea | GF/NF Price: M.P
Prime Angus Beef Sirloin
Celeriac Purée, Creamed Spinach, Beef Tongue “Bourguignon” Jus | GF/NF
Canterbury Duck Breast
Squid & White Bean Ragout, Squash Purée, Bacon, Silverbeet | GF/DF/NF
Braised Lamb Shoulder Cannelloni
Cinnamon Tomato Sauce, Feta Béchamel, Kalamata Olive Tapenade, Pine Nuts, Coriander
Side Dishes
Duck Fat Yams, Parsley & Pumpkin Seed Pesto
GF/NF
Brown Butter Rösti, Black Garlic Aioli, Parmesan
GF/NF
Green Leaf & Candied Walnut Salad, Pear & Maple Dressing
VG/GF
Sweet Plates
Polenta Halva Cake
Roasted Apple Purée, Compressed Apple, Confit Lemon Peel, Cinnamon Crumble, Apple & Retsina Sorbet | VG/GF/NF
Eton Mess
Mascarpone & Vanilla Mousse, Grapefruit Marmalade, Almond Cake, Fennel Seed Meringue Shards, Grapefruit Campari Sorbet
Milk Chocolate Mousse
Banana & Peanut Cake, Chocolate Soil, Candied Peanut, Caramelised Banana Cremeux, Chocolate Sorbet | GF
Café Gourmand
Affogato served with Vanilla Gelato & Mignardises
Noble Rot Petits Fours Selection
$6 each
Coconut & Chai Dark Chocolate Truffle
VF/GF/NF
Pistachio Mousseline Choux
Passionfruit & Vanilla Marshmallow
GF/NF
Digestif
Hennessy V.S
Hennessy V.S.O.P
Martell X.O
Calvados du Breuil D’Auge V.S.O.P
Calvados Gontier Domfrontais 2015
One More Drop
2018 Dow’s LBV Port
Warre’s Otima 10 Year old Tawny
Warre’s Otima 20 Year old Tawny
Alvear Solera Reserva 1927 PX
1978 Cazes Rivesaltes
Dessert Wine
New Zealand + International 60ml
2022 Astrolabe Wrekin Vineyard Late Harvest Chenin Blanc Marlborough, New Zealand
2024 Pegasus Bay Finale Noble Semillion - Sauvignon Blanc North Canterbury, New Zealand
2007 Pegasus Bay Encore Noble Riesling North Canterbury, New Zealand
2021 Kusuda Riesling Trockenbeerenauslese Martinborough, New Zealand
Sauternes - France
60ml
2024 Château Guiraud Petit Guiraud Sauternes, France
2016 Château Suduiraut Premier Cru Classé Sauternes, France
2010 Château Guiraud Premier Cru Classé Sauternes, France
2005 Château Rieussec Premier Cru Classé Sauternes, France
Sherry - Spain
60ml
Bodegas Perez Barquero 'Gran Barquero' Fino en Rama Montilla-Morilez, Spain
Hidalgo La Gitana Manzanilla Sanlúcar de Barrameda
Lustau Amontillado Escuadrilla Jerez de la Frontera, Spain
Gonzalez Byass Dos Palmas Amontillado Andalucía, Spain
Madeira - Portugal
H & Henriques Rainwater Madeira, Portugal
H & Henriques Sercial 10 Years Old Madeira, Portugal
Barbeito 10 Year Old Verdelho Old Reserve Madeira, Portugal
Barbeito 10 Year Old Malvasia Old Reserve Madeira, Portugal
Port / Other Fortified Wines
Port - Portugal + Other Fortified Wines 60ml
NV Niepoort White Oporto, Portugal
NV Taylors Fine Ruby Oporto, Portugal
2018 Dow’s LBV (Late Bottled Vintage) Oporto, Portugal
2011 Warre's Vintage Port Oporto, Portugal
Rosella
Rosella brings a confident neighbourhood-dining sensibility to Majoribanks Street, where Mediterranean, North African and Middle Eastern flavours meet produce from Aotearoa. The kitchen builds complexity with fire, spice and acidity rather than heavy presentation. A current sample menu moves from lamb belly skewers with black garlic and caraway to wood-roasted kingfish wings, charred vegetables and carefully handled seafood, so sharing across the table reveals the cooking at its best.
The flexible format suits a date, a small celebration or an unhurried afternoon that stretches into dinner. Diners who enjoy contrasts can pair grilled butterfish with black-lime beurre blanc against a bright vegetable plate, then finish with olive-oil torta or tiramisu. The wine-bar identity is central, yet the cooking has enough detail to make food the main event. Ask about the day’s menu before booking because seasonal changes are part of the appeal.
Address: 18 Majoribanks Street, Mount Victoria, Wellington 6011, New Zealand
Rosella Wellington Menu
Just Feed Me
9 of our favourite dishes to share. the OG 89pp // veggie 80pp // luxe mp
the OG
9 of our favourite dishes to share
veggie
9 of our favourite dishes to share
luxe
9 of our favourite dishes to share Price: mp
Gilda
natural pacific oyster, lemon
natural pacific oyster, rosella & green apple mignonette
grilled pacific oyster, thyme butter
smoked tomato toast, white bean purée, green olive
wagyu tartare, anchovy, cured egg, harissa vinaigrette
smoked butter crumpet, venison pastrami, taramaslata
potato flatbread, qp mayo, cumin salt
whipped almond, focaccia, jerez vinegar, parsley oil
mushroom parfait, thyme pickled enoki, focaccia
Small Plates
kingfish crudo, preserved lemon, chardonnay sauce vierge
pickled mussels, wasabi aioli, black bean dressing
lamb belly skewers, black garlic, caraway
herb roasted king prawns, ginger, garlic, aleppo chilli
potato pavé, savoy cabbage, lemon, manchego
charred zucchini, stracciatella, paprika, mint
Large Plates
wood-roasted kingfish wings, chilli, lemon, pickled enoki
roasted cauliflower, almond cream, black bean, capers
grilled butterfish, black lime beurre blanc, smoked capers
portuguese chicken, zhoug yogurt, saffron pickle
spiced glazed beef cheek, pickled kalamata olive, parsnip
wagyu sirloin, café de paris butter
soy poached crayfish, diavolo butter
Salads & Vegetables
iceberg lettuce, pistachio creme fraiche, pepitas, zuni onion
ember roasted savoy cabbage, tahini, harissa, macadamia
kale & macadamia tabbouleh, garlic chips, lemon, caraway
charred carrot, carrot emulsion, bay leaf, hummus
Desserts
cheese & condiments
olive oil torta, yuzucello, kiwi, cream cheese parfait
chocolate cake no. 3, espresso mascarpone
tiramisu, mascarpone, espresso, strega, sambuca, dark chocolate
grapefruit & campari sorbet (add a shot of cappelletti)
Hillside Kitchen
Hillside Kitchen offers one of Wellington’s most distinctive expressions of place through a completely meatless tasting-menu format. Produce may come from the restaurant’s garden, local growers or careful foraging, and the sequence changes with the seasons. Fermentation, preservation and close attention to texture give vegetables depth without imitating meat, while bread, small bites and desserts help the meal unfold as a complete narrative.
The tiny Thorndon dining room has only a handful of tables, so the experience is intimate and deliberately paced. Diners can choose a shorter early sitting or the longer Hillside menu, with vegan and several other dietary needs handled by advance arrangement. Because individual dishes are intentionally kept as a surprise, this is best for people comfortable giving the kitchen control. Book ahead and communicate restrictions early; the small workspace limits last-minute changes.
Address: 241 Tinakori Road, Thorndon, Wellington 6011, New Zealand
Hillside Kitchen Menu
Early Sitting
Available at 5pm or 5.30pm only with 1.5 hours allocated dining time. Menu includes Bread, Appetizer, Entree, Main and Dessert and is $92 per person.
Bread
Appetizer
Entree
Main
Dessert
Full Menu
Bookings available 5pm to 7:30pm. Menu B - $127 pp - Snacks, Bread, Appetiser, Appetiser, Entree, Main, Cleanser, Pre Dessert, Dessert, Petit fours. Please allow for 3 hours of dining time. (prices are subject to change)
Snacks
Bread
Appetiser
Entree
Main
Cleanser
Pre Dessert
Dessert
Petit fours
Highwater Eatery
Highwater’s lower Cuba Street kitchen uses a charcoal oven, house curing, pickling and fermentation to build modern New Zealand food with substance. Menus are designed for sharing and follow the seasons, bringing local meat, seafood and vegetables into combinations that feel contemporary without becoming obscure. The open kitchen makes the craft visible, while the restaurant’s waste reduction and sourcing choices support the same sense of care found on the plate.
A meal can remain casual with a few plates and a glass of New Zealand wine, or expand into the chef’s menu for a broader view of the kitchen. The room is compact and energetic, making counter or window seats appealing for pairs who enjoy watching service move around them. Rich charcoal flavours are often balanced by cultured dairy, pickles or fresh herbs. Weekend lunch and evening service have different rhythms, so confirm the current menu and booking time.
Address: 54 Cuba Street, Te Aro, Wellington 6011, New Zealand
Highwater Eatery Menu
Lunch Set Menu
$65 per person - shared. Oysters available at additional cost.
House made sourdough, butter
Organic crudités, whipped smoked Hāpuka roe, sesame furikaki
Burrata, cantaloupe, honeydew melon, lovage vinegar, mandarin honey
Long Line market fish crudo, Mills Bay mussel escabeche, smoked garlic aioli, chives
Persian spiced lamb shoulder, fried eggs, pickles, toum, herbs, flatbread
Korean Fried Chicken sandwich, Gochujang, kewpie, pickled vegetables, milk bun
House made pasta: Mingiroa asparagus, broad bean, peas, spring herbs, confit garlic crema, pecorino
House made pasta: Poaka Nduja, heirloom tomato, Grana Padano
Highwater organic Vegetable bowl
Fried cauliflower, almond whip, golden raisins / Puy lentils, pickled beets, organic feta / Chargrilled broccoli, miso, sesame / Chickpea battered spinach, green mango yoghurt
Cold apple crumble
Oysters
Natural / Quince vinegar sorbet +1 / Roasted with our chickpea miso butter +1
Chef's Menu
$87 per person - shared. Oysters available at additional cost. Optional wine match available.
House made sourdough, butter
Organic crudités, whipped smoked Hāpuka roe, sesame furikaki
Burrata, cantaloupe, honeydew melon, lovage vinegar, mandarin honey
Nori salt & pepper karaage, mussel emulsion, ginger pickled daikon
Advieh lamb shoulder, sirkanjabin
Fried cauliflower, almond whip, green olive, capers, golden raisin, curry leaf
Endive, pickled pear, Ossau-Iraty, NZ walnut, lemon
Hand cut Agria fries, parmesan, chives, truffle oil, house ranch
Cold apple crumble
Add dessert - $10 per person
Pescatarian Menu
$92 per person - shared. Please note the price is subject to change based on Flounder size and availability. Oysters available at additional cost. Optional wine match available.
Organic crudités, whipped smoked Hāpuka roe, sesame furikaki
Burrata, organic persimmon, bergamot vinegar, mandarin honey, Kin olive oil
Long Line Snapper crudo, Mills Bay mussel escabeche, smoked garlic aioli, chive
Nori salt & pepper karaage, mussel emulsion, ginger pickled daikon
Charcoal cooked sourdough flatbread, quattro formaggio cream, leek fondue, pickled chilli, sage
Charcoal grilled Flounder, dashi butter, spring onion condiment
Fried cauliflower, almond whip, green olive, capers, golden raisin, curry leaf
Endive, pickled pear, cherry, Ossau-Iraty, NZ walnut, lemon
Hand cut Agria fries, parmesan, chives, truffle oil, house ranch
Cold apple crumble
Add dessert - $10 per person
Express Menu
$70 per person - shared. Oysters available at additional cost. Optional wine match available.
House made sourdough, butter
Poaka rare breed coppa
Long line market fish crudo, Mills Bay mussel escabeche, smoked garlic aioli, chive
Organic ricotta gnocchi, cavolo nero, spinach, walnut, taleggio, red cabbage
Charcoal roast Pure South Angus inside skirt, roast bone reduction, charred onion crisp, tarragon emulsion
Advieh lamb shoulder, sirkanjabin
Endive, pickled pear, Ossau-Iraty, NZ walnut, lemon
Hand cut Agria fries, parmesan, chives, truffle oil, house ranch
Cold apple crumble
Add dessert - $10 per person
Saturday Brunch
Saturday Brunch (11:00 - 15:00). Gluten free, dairy free & nut free options available.
Babaganoush, poached eggs, soft herbs, walnuts, crisp onions, pomegranate, brown butter, toast
Persian spiced lamb shoulder, fried egg, pickles, toum, herbs, flatbread
Eggs Any Way
with our Sourdough toast & organic butter
Spinach, miso butter, sesame
Leek, cheddar croquette + gentleman’s relish
House made Kurobuta bacon
Saturday Lunch
Saturday Lunch (11:00 – 15:00). Wine match available from $60.
Oysters
Natural / Yuzu kosho vinegar sorbet, braised seaweed +1 / Roasted with our miso butter +1
NV Bodegas Hidalgo ‘La Gitana’ - Manzanilla, Jerez
Wine Match
House made sourdough bread, organic butter (2pc)
Charcoal cooked sourdough flatbread, quattro formaggio cream, leek fondue, pickled chilli, sage
Organic crudités, whipped smoked Hapuka roe, sesame furikaki
Nori salt & pepper karaage, mussel emulsion, ginger pickled daikon
Burrata, pickled tamarillo, NZ walnut, Kin olive oil
Long line Snapper crudo, Mills bay mussel escabeche, smoked garlic aioli, chive
Organic Korean fried Chicken sandwich, Gochujang, kewpie, pickled vegetables, milk bun
Highwater Organic Vege bowl
Fried cauliflower, almond whip, golden raisins / Puy lentils, leek, parsley, organic feta, lemon / Chickpea battered spinach, green mango yoghurt / Endive, pear, walnut
House made Poaka Nduja, heirloom tomato, Grana Padano
House made spaghetti
Mingiroa organic asparagus, broad bean, organic peas confit garlic crema, spring herbs, pecorino
House made spaghetti
Hand cut Agria fries, parmesan, chives, truffle oil, house ranch
Endive, smoked feta, cherry, walnut, tarragon, cherry vinegar
Cold apple crumble
Meringue, white chocolate, raspberry
Chocolate mousse, chocolate ice cream, passionfruit caramel
Cheese
Beaufort AOC Savoie / Epoisses, Bourgogne / Roquefort, Auvergne. All served with mother cracker / pear / honey / boysenberry jam, NZ Nuts
Dinner
Tuesday - Saturday dinner (17:00 - 22:00). Wine match available from $60.
Oysters
Natural / Yuzu kosho vinegar sorbet, braised seaweed +1 / Roasted with our miso butter +1
NV Bodegas Hidalgo ‘La Gitana’ - Manzanilla, Jerez
Wine Match
House made sourdough bread, organic butter (2pc)
Organic chicken liver parfait, mandarin vinegar jelly, gingerbread, endive (2 pc)
Charcoal cooked sourdough flatbread, quattro formaggio cream, leek fondue, pickled chilli, sage
Organic crudités, whipped smoked Hapuka roe, sesame furikaki
Nori salt & pepper karaage, mussel emulsion, ginger pickled daikon
Charcoal grilled lamb ribs, yuzu pickled pear, Szechuan honey (3pc)
Burrata, pickled tamarillo, NZ walnut, Kin olive oil
Long line Snapper crudo, Mills bay mussel escabeche, smoked garlic aioli, chive
‘Traditional’ Beef tartare, smoked beef fat toast, crisp onion, chive, parmesan
Organic ricotta gnocchi, cavolo nero, spinach, walnut, taleggio, red cabbage
Moki, Cloudy bay clams, Mills Bay mussel, Cafe de Paris butter
Pure South Angus Bavette, roast bone reduction, charred onion crisp, tarragon emulsion
Advieh Te Mana lamb shoulder, sirkanjabin
Fried Cauliflower, almond whip, green olives, capers, golden raisin, curry leaf
Endive, smoked feta, cherry, walnut, tarragon, cherry vinegar
Hand cut Agria fries, parmesan, chives, truffle oil, house ranch
Cold apple crumble
Meringue, white chocolate, raspberry
Chocolate mousse, chocolate ice cream, passionfruit caramel
Cheese
Beaufort AOC Savoie / Epoisses, Bourgogne / Roquefort, Auvergne. All served with mother cracker / pear / honey / blackberry jam, NZ Nuts
Set Menu Additions
Oysters
Dessert option
Wine pairing
Price: ~35 to ~70 per person
Salty Pidgin
Salty Pidgin gives Brooklyn a true neighbourhood bistro: relaxed enough for a drink and a plate at the bar, but capable of a complete dinner built around seasonal produce. The kitchen mixes comforting forms with sharper accents, so flatbreads, crisp vegetables, fish and slow-cooked meats arrive with pickles, herbs, spice or cultured dairy that stop richness becoming heavy. Recent diners continue to praise the balance between generous flavour and careful execution.
The heritage corner building feels convivial when full, with a substantial wine range and craft beer supporting the food rather than distracting from it. Sharing several plates is the easiest way to understand the kitchen, especially when the menu moves between vegetable dishes, seafood and deeper braised flavours. Dessert deserves room: the team treats the final course as part of the meal rather than an afterthought. Check the current menu for seasonal substitutions before making a special trip.
Address: 5 Todman Street, Brooklyn, Wellington 6021, New Zealand
Salty pidgin Menu
Bar / Snacks
Oysters
freshly shucked cucumber, chive mignonette & lemon (subject to availability) Price: MP
Olives
fennel & orange
Flatbread
housemade garlic / three cheese
Fries
housemade tomato sauce harissa mayo 1
Crispy Cauliflower
harissa mayonnaise
Welsh Rarebit Sourdough
bread & butter
Entrees
Duck Liver Parfait
grilled sourdough
Feta & Olive Stuffed Pork Sausage
tomato
Chermoula Prawn Borek
garlic yoghurt
Green Lipped Mussels
with fries
Whitebean Dip
vadouvan, grilled flatbread
Soup
grilled flatbread
Crumbed Fish Goujons
tamarind, coriander, cabbage
Charred Confit Carrot
black olive, salsa verde, feta
Housemade Malfalde Pasta
pea pesto, parmesan crumb
Ham Hock Gnocchi
sherry, spinach, parmesan
Mains
Pure South Farms Eye Fillet
smoked beef fat potatoes, caramalised onion, rocket
Market Fish
brussels sprouts, lemon, mint, perla potatoes, perond cream, katifi
Roasted Celeriac
puy lentil, hazelnut, garlic oil
Roasted Chicken Breast
red rice salad, aleppo yoghurt
Pork Rib Eye
parsnip & goat feta mash, witloof, green apple
Pides
Beef Kofta
potato, cumin, sofritto, three cheese, parsley
Lamb shoulder
kofta sauce, sumac, shallots, garlic yoghurt
Spiced Chicken Thigh
leek, rocket, harissa
Vegetarian
three cheese, roast pumpkin, pickled chilli, sunflower seeds
Smoked Fish
fennel,redo
Tomato
three cheese, basil
Sides
Green Leaf Salad
parmesan crumb, vinaigrette
Chunky Potatoes
spiced butter
Roast Beetroot
staranise buttermilk
Brussels Sprouts
lemon miso
Dessert
Lemon Meringue Semifreddo
shortbread
Guinness Chocolate Cake
coffe sour cream, stout raisins
Bay Leaf & Cinnamon Creme Caramel
date, honey oat
Ginger Rice Pudding Cigar
green apple walnut
Cheese
blue, hard, soft rye linseed cracker & specialties
Dessert wine/digestive
Pigeade Muscat Beaumes de Venise
France
Sichel Sauternes 2023
France
DeBortoli ‘Noble One’ Semillon 2022
Hunter Valley NSW
Nectar 'Pedro Ximenez' Sherry
Spain
Grahams 10 Year Old Tawny Port
Porto Portugal
Taylor's Fine Ruby Port
Porto Portugal
Delord VSOP Armangac
France
Delord XO Armangac
France
Capitol Restaurant
Capitol is a compact, family-run dining room opposite the Embassy Theatre, known for seasonal seafood, local produce and a modern Italian foundation. The cooking is direct and uncluttered: oysters and fried squid sit naturally beside carefully cooked fish, pasta and meat, with sauces chosen to sharpen rather than overwhelm. Long-running signatures such as parmesan-crumbed lamb’s liver and chocolate pudding provide continuity while the surrounding menu changes.
Its location makes Capitol convenient before a film or performance, yet the food rewards a slower dinner. The narrow room becomes lively at peak time, so bookings are sensible for a fixed evening plan. Seafood is a particular strength, and asking about the day’s catch is often the best starting point. Vegetable dishes and a concise wine selection keep the meal balanced, while informed service helps diners judge how many courses will suit their schedule.
Address: 10 Kent Terrace, Mount Victoria, Wellington 6011, New Zealand
Capitol Restaurant Wellington Menu
Dinner
Wednesday to Sunday 5pm – 11:30 pm. We offer vegetarian and plant-based dishes. Please call us to discuss. Please advise if you have an event to go to, thanks.
House marinated olives
Te Matuku oysters, Waiheke Island
Focaccia alla Griglia
house-made grilled bread Wairarapa extra-virgin olive oil
Ortiz anchovy crostino, soft boiled egg, confit garlic, paprika
Today’s soup
Fried squid & aioli
Broccoli, feta and chopped herb bruschetta
Risotto
roast pumpkin, roast NZ hazelnuts, basil, Grana Padano
Parmesan crumbed lambs’ liver & Gorgonzola dressed baby spinach, jus
Today’s fish, skordalia, shaved fennel, caper, lemon & fresh herb salad
Braised, pressed & seared lamb shoulder, artichoke vignarola
Seared eye fillet, truffle-whipped potato, Reggiano & confit garlic butter
Green beans, extra virgin olive oil, sea salt
Sautéed spinach, garlic
Rocket & Grana Padano
Crushed roast potatoes, rosemary, garlic
Puddings
Single orgin vanilla créme brulée, seasonal fruit
Plum semifreddo, candied orange & toasted almonds
Budino al Cioccolato
soft centered chocolate pudding with crème fraîche
Sticky toffee & date pudding, butterscotch sauce & whipped cream
Formaggio
Mount Eliza Blue Monkey, dried figs, honey & walnut, toast
Liberty Restaurant
Liberty cooks with ingredients from Aotearoa while drawing freely on flavours from across Asia, the Mediterranean and the Middle East. That global outlook appears in dishes such as prawn and pāua dumplings, hot-smoked snapper, lamb with green harissa and hāpuku with dashi and seaweed XO. The combinations are bold, but each plate is organised around a clear main ingredient, which keeps a shared meal varied rather than chaotic.
The Cuba Street room suits diners who like to build their own progression from snacks, small plates and larger dishes. Crisp oyster mushrooms or Malaysian-style fried chicken can open the meal before seafood, venison or a plant-focused main. Vegetarians receive composed options rather than simple omissions, and the chef’s-table seats bring extra theatre without requiring a formal tasting menu. Order across different flavour families and let the staff suggest a sensible sequence for the table.
Address: 227 Cuba Street, Te Aro, Wellington 6011, New Zealand
Liberty Restaurant Menu
Oysters
Minimum order of 3 per cooking style.
Natural
lemon & vermouth vinegar mignonette (gf, df)
Tempura
wasabi mayonnaise (gf, df)
To Start
Liberty Pita
Muhammara | parmesan | rocket
Oyster mushrooms
masala spice dust | fresh green relish (gf, ve)
Butterfish & shrimp “Toastie”
burnt chilli caramel | avocado (gf, df)
Malaysian fried chicken
basil | hot honey (gf, df)
Small Plates
Prawn & Pāua dumplings
crispy shallot | chilli oil (can be df)
Grilled octopus
blackeye beans | mint harissa | puffed black rice (gf, df)
Bluefin Tuna
puttanesca | olives | fennel | blood orange (gf, df)
Charred broccolini
pistachio falafel | picked red onion | dill labneh (gf,v)
Bang bang cauliflower
gochujang | sesame | scallion puree (gf,ve)
Hot smoked Snapper
taramasalata | kumara chips | black lime (df)
Large Plates
Slow cooked lamb shoulder
caponata | smoked olive tapenade | fresh dates (gf)
Roasted butternut gnocchi
mushroom ragu | sage butter | hazelnuts (v)
Wild Fiordland venison
vindaloo carrots | cherry gel | black garlic labneh (gf)
300g Angus Pure ribeye
chimichurri | bordelaise sauce (gf, df)
Eggplant parmigiana
smoked tomato | capers | fennel dukkah (v)
Miso marinated Hāpuku
dashi foam | shiitake | greens | seaweed XO (gf)
Sides
Chilli fries & mayonnaise
(gf)
Duck confit yams
whipped feta | honey (gf)
Brussel sprouts
lemon maple | dill yogurt (gf, ve)
To Finish
Tiramisu cheesecake
coffee gel | raspberries
Passionfruit meringue pie
coconut sablée | lime
Jelly Tip macaron
(gf)
Rocky Road
(gf)
Final Thoughts
Wellington’s best contemporary restaurants share a respect for season and source, but their personalities remain distinct. Wood fire gives Charley Noble its confidence, Hillside turns plants into a full tasting experience, and Rosella and Liberty use wide-ranging flavours to make local ingredients feel new. Long-standing rooms such as Logan Brown and Boulcott Street Bistro offer ceremony without losing warmth, while Salty Pidgin shows how ambitious food can thrive in a neighbourhood setting.
Decide first whether you want a long set menu, a classic three-course dinner or a table of plates to share. Then consider the room, the wine programme and how much time you want to give the meal. Booking ahead is wise for small dining rooms and weekend evenings. Because these kitchens respond to produce and availability, checking the current menu shortly before visiting will give the clearest picture of what each restaurant is cooking now.