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Liberty Restaurant Menu

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Liberty Restaurant is the more casual, sharing-focused sibling of Wellington institution Logan Brown, created by restaurateurs Steve Logan and Shaun Clouston on Cuba Street. Broad windows connect the dining room to the life of the street, while seats at the chef's bar put the kitchen closer to the evening. The atmosphere suits a spontaneous dinner as readily as a longer celebration, with dishes designed to move around the table instead of locking each diner into a conventional three-course sequence.

The opening plates show how seasonal New Zealand ingredients meet ideas from further afield. Sourdough arrives with French-onion soup butter, oysters can be natural or tempura, and oyster mushrooms are matched with macadamia skordalia and raspberry salt. A butterfish and prawn toastie and Malaysian fried chicken bring richer flavours, while prawn and pāua dumplings, grilled octopus and market-fish crudo extend the seafood thread. Broccolini and bang-bang cauliflower ensure vegetables participate in the same lively style.

Larger dishes keep that international range while giving the meal a stronger centre. Lamb rump is paired with baba ganoush, feta and green harissa; venison vindaloo comes with carrots, pickled blueberries and black-garlic labneh; and miso hāpuku adds fermented depth to local fish. Kamo kamo gnocchi and eggplant peanut masala offer composed meat-free choices. Diners who would rather leave the sequence to the kitchen can choose the chef-selected sharing format known as Take the Liberty.

Dessert maintains the restaurant's playful balance of familiarity and surprise, with tiramisu cheesecake and passionfruit meringue pie among the current finishes. The drinks list is equally flexible: New Zealand and international wines can follow the food across several plates, while cocktails, beer and alcohol-free mixed drinks cover other preferences. Together, the open room, shared plates and broad drinks selection make Liberty particularly well suited to groups that want to explore rather than order in parallel.

Address: 227 Cuba Street, Te Aro, Wellington 6011, New Zealand

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Liberty Restaurant Menu

Oysters

Minimum order of 3 per cooking style.

Natural
Each $7

lemon & vermouth vinegar mignonette (gf, df)

Tempura
Each $8

wasabi mayonnaise (gf, df)

To Start

Liberty Pita
$10

Muhammara | parmesan | rocket

Oyster mushrooms
$10

masala spice dust | fresh green relish (gf, ve)

Butterfish & shrimp “Toastie”
$14

burnt chilli caramel | avocado (gf, df)

Malaysian fried chicken
$16

basil | hot honey (gf, df)

Small Plates

Prawn & Pāua dumplings
$28

crispy shallot | chilli oil (can be df)

Grilled octopus
$30

blackeye beans | mint harissa | puffed black rice (gf, df)

Bluefin Tuna
$30

puttanesca | olives | fennel | blood orange (gf, df)

Charred broccolini
$27

pistachio falafel | picked red onion | dill labneh (gf,v)

Bang bang cauliflower
$26

gochujang | sesame | scallion puree (gf,ve)

Hot smoked Snapper
$30

taramasalata | kumara chips | black lime (df)

Large Plates

Slow cooked lamb shoulder
$49

caponata | smoked olive tapenade | fresh dates (gf)

Roasted butternut gnocchi
$44

mushroom ragu | sage butter | hazelnuts (v)

Wild Fiordland venison
$47

vindaloo carrots | cherry gel | black garlic labneh (gf)

300g Angus Pure ribeye
$65

chimichurri | bordelaise sauce (gf, df)

Eggplant parmigiana
$42

smoked tomato | capers | fennel dukkah (v)

Miso marinated Hāpuku
$54

dashi foam | shiitake | greens | seaweed XO (gf)

Sides

Chilli fries & mayonnaise
$12

(gf)

Duck confit yams
$15

whipped feta | honey (gf)

Brussel sprouts
$14

lemon maple | dill yogurt (gf, ve)

To Finish

Tiramisu cheesecake
$18

coffee gel | raspberries

Passionfruit meringue pie
$16

coconut sablée | lime

Jelly Tip macaron
$6

(gf)

Rocky Road
$5

(gf)

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