Oak & Vine Wellington occupies Level 1 of Oaks Wellington Hotel, with floor-to-ceiling windows overlooking the changing pace of Courtenay Place. The dining room offers a comfortable vantage point above one of the capital's busiest entertainment streets, balancing central-city energy with an easy place to settle in. Direct reservations, a dedicated name and a considered food-and-drink programme give it an independent restaurant character, while attentive table service keeps the experience polished without becoming stiff.
The kitchen brings modern New Zealand cooking together with Mediterranean and wider international influences. Seasonal local produce and open-grill preparation give the menu its framework, while familiar ingredients are often sharpened with bolder sauces or fermented notes. Current examples such as charred broccolini with miso glaze show that vegetable dishes receive the same considered treatment as meat and seafood, and the overall approach favours flavour and clarity over elaborate formality.
Diners can shape a meal around smaller plates or move directly to more substantial grill-led dishes. Crispy pork bao offers a compact, savoury start, while slow-cooked lamb shoulder suits a shared centrepiece and grilled meats bring the open kitchen's strengths to the table. Seasonal seafood adds another route through the menu. Guests can stop after two complementary plates or build a paced dinner across several courses, making the format adaptable without feeling unfocused.
The drinks list keeps the Wellington setting in view through local wines and craft beer, joined by signature cocktails for an evening that begins or ends at the bar. Breakfast service broadens the restaurant's role earlier in the day, while dinner from Monday to Saturday is its clearest expression. Window seating, flexible sharing dishes and a polished but relaxed room make Oak & Vine equally comfortable for a date, an after-work gathering or a group meal in the city centre.
Address: Level 1, Oaks Wellington Hotel, 89 Courtenay Place, Te Aro, Wellington 6011, New Zealand
Moved or closed? Tell us: Moved·Temporarily closed·Permanently closed
Oak & Vine Wellington Menu
A-La-Carte Dinner – Mezzes
Served 5:00 – 9:30 PM. Dietary key: V – vegetarian | CV – can be vegetarian | NF – nut free | CNF – can be nut free | VG – vegan | CVG – can be vegan | DF – dairy free | CDF – can be dairy free | CGF – can be gluten free.
Spiced Grass-Fed Beef Flatbread
NF, DF | Garlic Toum | Hot Honey | Jalapenos
Grilled Tiger Prawns
NF, DF | Three Pieces Prawns | Peperonata | Gremolata
Buttermilk & Confit Garlic Marinated Calamari
NF, GF | Polenta Crusted | Walnut Tarator | Lemon
“Ora King” Crudo
NF, DF, GF | Shallots | Capers | Citrus Vinaigrette | Toasted Quinoa
Rum-Fired Saganaki
NF, CGF, V | “Zany Zeus” Halloumi | NZ Honey | Olives | “Brezel Mania” Baguette
Mozzarella & Feta Börek (Three Pieces)
NF, V | Filo Pastry | Black Olives | Garlic Toum | NZ Honey Drizzle
Charred Leek
NF, DF, V, VG | Harissa | Pumpkin Seed Dukkah | Herb Oil | Lemon
House Marinated Olives
NF, CGF, V, CVG | “Brezel Maina” Baguette
Peppered Flank Steak
NF, CDF, GF | Grass Fed Beef | Leek Toum | Paprika Oil
A-La-Carte Dinner – Large Plates
Chicken Youvetsi
NF, CDF | Free Range Chicken | Orzo | Salsa Di Pomodoro | Feta Crumble
Pappardelle & Duck Ragu
CDF, NF | Free Range Duck | Cherry Tomato | Grana Padano
Pan Seared “Ora King” Salmon
NF, GF, CDF | Sicilian Caponata | Olives | Herb Beurre Blanc | Seasonal Vegetables
Brown Butter & Mascarpone Risotto
CNF, CVG, V | Fried Sage | Hazelnut
A-La-Carte Dinner – From The Grill
All The Steaks Are Served with Burnt Onion Puree, “Balle Farm” Shoestring Fries & Choice of Your Sauce. Please allow at least 30-35 minutes to prepare.
Scotch Fillet
“Silver Fern Farms” | 250g
Eye Fillet
“Silver Fern Farms” Grass-Fed | 200g
Beef Rump Steak
Grass-Fed 250g (Recommend Cooking Medium)
Chicken Maryland
Free Range Chicken | 300g
Beef Chateaubriand
“Silver Fern Farms” – Carved Eye Fillet | 500-550g
A-La-Carte Dinner – Sides
Polenta Chips
Tomato Sauce | Aioli (GF, NF, V, CVG)
Butter Tossed Seasonal Vegetables
NF, GF, V, CVG
“Makikihi Skin-On Shoestring Fries
NF, GF, V, CVG
“Balle Farm” Kumara Fries
Aioli (NF, DF, V, CVG)
Smoky Broccolini
Pumpkin Seed Crunch | Feta (NF, V, CVG)
A-La-Carte Dinner – Burger & Salad
Gruyere Wagyu Burger
NF, CGF | 180g Wagyu Pattie | “Kapiti” Gruyere Cheese | Caramelized Onion | Lettuce | Homemade Burger Sauce | Shoestring Fries | “Brezel Mania” Sesame Milk Bun
“Oak & Vine” Caesar Salad
NF, CGF | Baby Cos | Free Range Chicken | Bacon Crumble | Grana Padano | Toasted Baguette | Anchovies | Creamy Dressing
A-La-Carte Dinner – Desserts
Mandarin & Vanilla Bean Crème Brûlée
V, CNF | “Kapiti” Black Doris | Brown Sugar Crunch | Macadamia
Whittaker's 72% Dark Ghana Fondant
NF, V | Chocolate Soil | Passionfruit | Crème Fraîche | Seasonal Fruit
Rum-Dry Ginger Pannacotta
NF | Cider Pear | Cinder Toffee | Anglaise | Berry Coulis
Warm Apple Tart
V | “Kapiti” Honey & Fig Ice Cream | Macadamia | Tuile
“Kapiti’s Finest Trio
V, CNF | Salted Caramel | Hazelnuts
House Sorbet
NF, VG, V, GF | Three scoops of house sorbet
A-La-Carte Dinner – To Share
Mediterranean Grazing Platter
V, NF, CVG | Muhammara | Walnut Tarator | Garlic Toum | Feta | Olives | Cherry Tomato | House Baked Pita
Monday A-La-Carte Dinner – Mezzes
Grilled Tiger Prawns
NF, DF | Three Pieces Prawns | Peperonata | Gremolata
Buttermilk & Confit Garlic Marinated Calamari
NF, GF | Polenta Crusted | Walnut Tarator | Lemon
Mozzarella & Feta Börek (Three Pieces)
NF, V | Filo Pastry | Black Olives | Garlic Toum | NZ Honey Drizzle
Charred Leek
NF, DF, V, VG | Harissa | Pumpkin Seed Dukkah | Herb Oil | Lemon
House Marinated Olives
NF, CGF, V, CVG | “Brezel Maina” Baguette
Peppered Flank Steak
NF, CDF, GF | Grass Fed Beef | Leek Toum | Paprika Oil
Monday A-La-Carte Dinner – Large Plates
Chicken Youvetsi
NF, CDF | Free Range Chicken | Orzo | Salsa Di Pomodoro | Feta Crumble
Pan Seared “Ora King” Salmon
NF, GF, CDF | Sicilian Caponata | Olives | Herb Beurre Blanc | Seasonal Vegetables
Brown Butter & Mascarpone Risotto
CNF, CVG, V | Fried Sage | Hazelnut
Monday A-La-Carte Dinner – From The Grill
All The Steaks Are Served with Burnt Onion Puree, “Balle Farm” Shoestring Fries & Choice of Your Sauce. Please allow at least 30-35 minutes to prepare.
Scotch Fillet
“Silver Fern Farms” | 250g
Eye Fillet
“Silver Fern Farms” Grass-Fed | 200g
Beef Rump Steak
Grass-Fed 250g (Recommend Cooking Medium)
Chicken Maryland
Free Range Chicken | 300g
Beef Chateaubriand
“Silver Fern Farms” – Carved Eye Fillet | 500-550g
Monday A-La-Carte Dinner – Sides
Polenta Chips
Tomato Sauce | Aioli (GF, NF, V, CVG)
Butter Tossed Seasonal Vegetables
NF, GF, V, CVG
“Makikihi Skin-On Shoestring Fries
NF, GF, V, CVG
“Balle Farm” Kumara Fries
Aioli (NF, DF, V, CVG)
Smoky Broccolini
Pumpkin Seed Crunch | Feta (NF, V, CVG)
Monday A-La-Carte Dinner – Burger & Salad
Gruyere Wagyu Burger
NF, CGF | 180g Wagyu Pattie | “Kapiti” Gruyere Cheese | Caramelized Onion | Lettuce | Homemade Burger Sauce | Shoestring Fries | “Brezel Mania” Sesame Milk Bun
“Oak & Vine” Caesar Salad
NF, CGF | Baby Cos | Free Range Chicken | Bacon Crumble | Grana Padano | Toasted Baguette | Anchovies | Creamy Dressing
Monday A-La-Carte Dinner – Desserts
Mandarin & Vanilla Bean Crème Brûlée
V, CNF | “Kapiti” Black Doris | Brown Sugar Crunch | Macadamia
Rum-Dry Ginger Pannacotta
NF | Cider Pear | Cinder Toffee | Anglaise | Berry Coulis
Warm Apple Tart
V | “Kapiti” Honey & Fig Ice Cream | Macadamia | Tuile
“Kapiti’s Finest Trio
V, CNF | Salted Caramel | Hazelnuts
House Sorbet
NF, VG, V, GF | Three scoops of house sorbet
Monday A-La-Carte Dinner – To Share
Mediterranean Grazing Platter
V, NF, CVG | Muhammara | Walnut Tarator | Garlic Toum | Feta | Olives | Cherry Tomato | House Baked Pita
In-Room Breakfast
Served 7AM – 9.45AM.
Eggs On Toast
V, CDF | Two eggs cooked to your style on sourdough toast (Poached, fried or scrambled)
Eggs Benny
NF | Two poached eggs, smoked salmon or bacon served on toasted English muffins with hollandaise and fresh greens.
Fresh Fruits And Granola Bowl
V, VG, DF | Served with coconut yoghurt, fruit compote, plant based milk and freeze fried raspberries
Big Breakfast
Two eggs cooked to your style on sourdough, bacon, baked beans, mushroom, grilled tomato, hash brown and sausages
In-Room Dinner – Small Plates
Monday to Saturday, 5PM – 9PM.
Beef Flat Bread
NF, DF
Mediterranean Platter
NF, V | Muhammara, Walnut Tarator, Garlic Toum, Feta, Olives, House Baked Pita
Grilled Tiger Prawns
NF, DF | Three pieces prawns, peperonata, germolata
Mozzarella & Feta Borek
NF, V | Three pieces, fillo pastry, black olives, garlic toum,
In-Room Dinner – Sides
Polenta Chips
V, GF, NF
Broccolini
V, CNF, CDF
Kumara Fries
V, NF, CDF
Shoestring Fries
NF, CDF
Tossed Seasonal Vegetables
V, CVG
In-Room Dinner – Grill
All grills served with shoestring fries and choice of sauce. Peppercorn Jus | Bearnaise | Red Wine Jus | Beef Fat Chimichuri | Creamy Mushroom
Chicken Maryland 300G
Grass Fed Eye Fillet 200G
Pure South Scotch Fillet 250G
Beef Rump Steak 250G
In-Room Dinner – Mains
“Oak & Vine” Caesar Salad
NF, CGF | Baby Cos | Free Range Chicken | Bacon Crumble | Grana Padano | Anchovies | Baguette
Pappardelle Duck Ragu
NF, CGF | Free range duck, cherry tomato, grana padano
Pan Seared Salmon
NF, CGF, GF | Sicilian caponata, olivesherb beurre blanc, seasonal veggies
Gruyere Wagyu Beef Burger
NF, CGF | Milk bun, caramalized onion, lettuce
Butter & Mascarpone Risotto
GF, V, CNF, CVG | Fried sage, hazelnut
After Hours Meals
Monday to Saturday, 9PM – 7AM. Sunday, 24HRS. $15.
Margherita Pizza
NF, V | Olive Oil
Curry Of The Day
Steamed Rice
Soup Of The Day
In-Room Dessert
$16.
Rum & Ginger Pannacotta
CGF, NF | Cider pear, cinder toffee, anglaise, berry coulis
Mandarin & Vanilla Crème Brulee
V, CNF, CGF | Black Doris, brown sugar crunch, hezelnuts
Warm Apple Tart
V, CNF | Honey & fig ice cream, macadamia, tuile
75% Dark Ghana Fondant
V, CNF | Chocolate soil, creme fraiche, passionfruit
Bar Snack Menu – Mezzes
Spiced Grass-Fed Beef Flatbread
NF, DF | Garlic Toum | Hot Honey | Jalapenos
Grilled Tiger Prawns
NF, DF | Three Pieces Prawns | Peperonata | Gremolata
Buttermilk & Confit Garlic Marinated Calamari
NF, GF | Polenta Crusted | Walnut Tarator | Lemon
“Ora King” Crudo
NF, DF, GF | Shallots | Capers | Citrus Vinaigrette | Toasted Quinoa
Rum-Fired Saganaki
NF, CGF, V | “Zany Zeus” Halloumi | NZ Honey | Olives | “Brezel Mania” Baguette
Mozzarella & Feta Börek (Three Pieces)
NF, V | Filo Pastry | Black Olives | Garlic Toum | NZ Honey Drizzle
Charred Leek
NF, DF, V, VG | Harissa | Pumpkin Seed Dukkah | Herb Oil | Lemon
House Marinated Olives
NF, CGF, V, CVG | “Brezel Mania” Baguette
Peppered Flank Steak
NF, CDF, GF | Grass Fed Beef | Leek Toum | Paprika Oil
Bar Snack Menu – To Share
Mediterranean Grazing Platter
V, NF, CVG | Muhammara | Walnut Tarator | Garlic Toum | Feta | Olives | Cherry Tomato | House Baked Pita
Bar Snack Menu – Sides
$12.
Polenta Chips
Tomato Sauce | Aioli (GF, NF, V, CVG)
“Makikihi Skin-On Shoestring Fries
NF, GF, V, CVG
“Balle Farm” Kumara Fries
Aioli (NF, DF, V, CVG)
Kids Mini Munchies
Mozzarella & Feta Börek (Three Pieces)
nf, v | Filo Pastry | Black Olives | Garlic Toum | NZ Honey Drizzle
Pappardelle & Duck Ragu
cdf, nf | Free Range Duck | Cherry Tomato | Grana Padano
Spiced Grass-Fed Beef Flatbread
nf, df | Garlic Toum
Brown Butter & Mascarpone Risotto
cnf, cvg, v | Fried Sage | Hazelnut
Polenta Chips
gf, nf, v, cvg | Tomato Sauce | Aioli
“Makikihi Skin-On Shoestring Fries
nf, gf, v, cvg
“Balle Farm” Kumara Fries
AIOLI (nf, df, v, cvg)
“Kapiti’s Finest Trio
v, cnf | With Salted Caramel and Hazelnuts
In-Room Smoothies
Booster
Banana, mango, spinach and lime juice
Reboot
Mango, pineapple, banana and passionfruit
In-Room Soft Beverages
Coke
Sprite
Coke Zero
L&P
Ginger Beer
Juice
Orange | Pineapple | Apple
Sparkling Water 500 ML
In-Room Beer
Corona
Steinlager
Classic | Low Carb | Light | Alc Free
ParrotDog
Pilsner | Hazy IPA | APA | Stout
Somersby Cider
Apple | Blackberry
In-Room Sparkling
G | B
NV Sartori Prosecco Brut, Verona, IT
In-Room White
G | B
Main Divide Chardonnay, Waipara Valley, NZ
Rongopai Pinot Gris, Marlborough, NZ
Stoneburn Sauvignon Blanc, Marlborough, NZ
Main Divide Riesling, Canterbury, NZ
In-Room Red
G | B
Main Divide Cabernet Merlot, Canterbury, NZ
Stoneburn Pinot Noir, Marlborough, NZ
Babich Hawke's Bay Syrah, Hawke's Bay, NZ
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Against typical prices in Wellington
- Big breakfast Typical in Wellington: $28.00 $26.00
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