The Foundry is a central Wellington restaurant and bar that treats sharing as the default rather than an afterthought. The spacious Tory Street room mixes large communal tables with an industrial, slightly grungy look softened by warm lighting, creating a setting that works for groups without feeling like a conventional function space. Craft beer and cocktails sit naturally alongside the food, but the breadth of the kitchen keeps the venue firmly in restaurant territory.
Small plates carry much of the menu's personality. Fish tacos, prawn and crab cakes, confit duck spring rolls and lamb albondigas offer several ways to build a table, while baked crab and artichoke mornay or ceviche bring seafood into the mix. Bread with dukkah and dips gives groups a simple place to begin before adding richer plates, and the format encourages a meal to arrive in waves rather than around one main dish per person.
Diners who want a single substantial plate still have clear options. Grilled scotch fillet is paired with pickled mushrooms and red-wine jus, and a Korean fried chicken burger shifts the kitchen toward a more casual pub style. Vegan meatballs ensure the sharing concept is not limited to meat and seafood. That variety means a group can combine steak, vegetable dishes and crisp fried plates without everyone being pushed toward the same kind of meal.
A jug of sangria suits the restaurant's social pace, while craft beer and cocktails give smaller tables room to linger over one or two plates. Churros offer a natural shared finish, especially after a menu assembled from salty, crisp and slow-cooked dishes. The Foundry is therefore at its best when diners arrive ready to compare plates, pass food around and let the evening unfold gradually in the lively Te Aro dining room.
Address: 82A Tory Street, Te Aro, Wellington 6011, New Zealand
The Foundry Menu
Entrée
Garlic Bread
Warmed ciabatta flute, filled with lashings of garlic butter (veg)
Seafood Chowder
Not your average chowder. Full of locally sourced seafood and served hot, rich and creamy, with garlic ciabatta bread
Sticky Pork Ribs
Unbelievably delicious & bursting with salty/sweet flavor, these juicy ribs are oven baked in sticky hoisin & sesame sauce (gf)
Crumbed Cauliflower
Cajun crusted cauliflower served on a bed of corn puree, topped with toasted parmesan crumb (veg) (gf)
Spicy Duck Spring Rolls
House made spicy duck, cabbage, carrot and onion filling wrapped in a crispy pastry with chilli and lime dipping sauce
Crispy Calamari
Lightly dusted and flash fried calamari, served with a chilli and lime dipping sauce and micro salad (gf)
Light Meals
Kumara, Bacon and Chicken Salad
Roasted kumara, crispy bacon bits and grilled chicken nestled amongst seasonal salad greens and topped with toasted cashews and honey mustard dressing (gf available)
Buffalo Chicken Salad
Spicy buffalo coated chicken nestled between apple, celery, red onion, mixed salad greens, and topped with a ranch dressing (gf)
Leek and Mushroom Pastry Case
A puff pastry case filled with creamy leek and mushroom filling and served with a seasonal salad (veg). Add bacon 4.0
Pulled Pork Bao Buns
Smokey barbeque pulled pork served in bao buns with house-made slaw. Served with a side of fries
Prawn and Calamari Salad
Butterflied prawns and calamari rings dusted and flash fried to perfection, served over summer salad greens and topped with lemon mayonnaise (gf)
Chicken Pasta
Grilled chicken pieces in an ever-changing sauce served over al dente pasta with a side of garlic ciabatta. (Please ask your server for tonight’s selection) Price: P.O.A
Mushroom Pasta
Creamy mushroom sauce served over al dente pasta with a side of garlic ciabatta (veg). (please ask your server for tonight’s pasta selection)
Mains
New Orleans Fried Chicken
Tender cuts of boneless chicken coated in our Cajun spice dust & fried until crispy. Served with a cauliflower & potato bake, seasonal salad and home style gravy (gf)
Chicken Parmigiana
Crumbed chicken breast topped with Manuka smoked ham, Napoli sauce and bubbling grilled cheese. Served with fries and a seasonal side salad
Mango Chicken Twist
Chicken breast filled with cream cheese, mango and fresh chili, sitting on a potato rosti topped with fresh mango salsa and a coconut Malibu sauce (gf)
Bacon Wrapped Pork Tenderloin
Mustard and bacon wrapped pork tenderloin served on prosciutto and garlic potatoes, with baby carrots, brocollini and a pear and apple chutney (gf)
Sticky Pork Belly
Slow cooked pork belly in a spicy and sweet Asian style sauce, resting on herbed potato mash with a buttered vegetable medley and crispy crackling – contains peanuts (gf)
Sticky Pork Ribs
700g of juicy oven baked ribs smothered in hoisin sesame sauce. Served with fries and a seasonal salad (gf)
Lamb Shank
Slow braised lamb shank served with herb crumbed sweet breads. Served on a potato rosti, with seasonal buttered vegetables and red wine jus
Lamb Supreme
The finest cut of Southland lamb, ever-changing and served with fresh vegetables. (ask your server) Price: P.O.A
Lamb Sweetbreads
A Southland delicacy, served in a crispy herb crumb with a side of fries, aioli and seasonal salad
Italian Stuffed Chicken Breast
Chicken breast stuffed with salami, mozzarella, olives and jalapenos sitting on Italian seasoned gourmet potatoes and served with a seasonal side salad
The Foundry Sizzler
Porterhouse cooked medium rare and stacked with manuka smoked bacon, tomato, beer battered onion rings and grilled cheese, served on a sizzling cast iron plate with a side of fries and seasonal salad (gf available)
Southern Blue Cod
Blue cod fried until golden in a crispy Speight s Summit Ultra beer batter, served with fries, a seasonal salad and our house-made tartare. Add a fillet of blue cod $15
Duo of Duck
Tender duck leg, resting on a potato gratin, seasonal buttered vegetables and topped with a crispy duck spring roll
Prime Aged Ribeye
Ribeye steak cooked to your liking and served on a potato gratin with a medley of buttered seasonal veg. Top with your choice of whipped garlic butter, mushroom sauce or a brandy and cracked pepper sauce – add 4.0 (gf)
Surf n Turf
We take the above Ribeye meal to the next level by topping it with butterflied prawns and steamed mussels in a creamy garlic sauce (gf)
Open Steak Sandwich
Ribeye steak cooked to your liking on garlic ciabatta bread with lettuce, tomato, beer-battered onion rings, bacon, fried egg and highlander mayo. Served with a side of fries
Venison Supreme
Venison fillet, prepared medium rare, served on a potato gratin, with creamed leeks. Accompanied by charred corn and broccolini (gf)
Smoked Salmon Fillet
Manuka smoked and served on a green apple and fennel salad. Served with a warm potato, bacon and tomato salad (gf)
On The Side
Chip Cone
Gravy Jug
Onion Rings
Garlic Butter
Buttered Mash
Mushroom Sauce
Seasonal Salad
Brandy Pepper Sauce
Seasonal Veg
Aioli
Sour Cream
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