Little Sprig Seatoun is a neighbourhood pub close to the beach, created by local owners Ben Douglas, Sam Fitzgerald and Tom Watson as the first Little Sprig in the Sprig and Fern family. Its Dundas Street setting keeps the atmosphere connected to the suburb rather than a city-centre bar. The kitchen's use of locally sourced ingredients and a substantial all-day-style food selection make it a place for an actual meal as well as a drink after a walk along the coast.
Eight taps pour Sprig and Fern beer, cider and hard soda, with limited releases adding change to the regular line-up. That focused tap list gives diners a clear route into the brewery's range without overwhelming the room with dozens of handles. The drinks are matched by food designed to sit comfortably in a pub: house flatbreads come with aubergine dip and herb labneh, while tempura broccolini with honey and sesame offers a crisp vegetable plate for sharing.
More substantial dishes have enough detail to stand apart from standard bar food. Lamb koftas arrive with turmeric buckwheat tabbouleh, carrot salad, labneh and flatbread, and best-bitter rarebit layers cheese and truffle oil over sourdough. Chicken schnitzel and the fish of the day provide familiar mains, while a thick-patty cheeseburger and a fried-chicken burger cover the pub classics. Fries can be upgraded with cheese and beef gravy for a particularly hearty side.
The menu remains useful for families and mixed appetites. Children can choose halloumi, schnitzel or sausages, while seasonal salad and vegetable plates create space around the fried and grilled dishes. Sticky toffee pudding supplies a properly comforting finish rather than leaving dessert as an afterthought. With the beach nearby, local ownership and brewery taps at the bar, Little Sprig works equally well for a casual family meal, a round with snacks or a longer neighbourhood dinner.
Address: 27 Dundas Street, Seatoun, Wellington 6022, New Zealand
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