DINE WELLINGTON 1–16 AUG

Lovingly crafted fixed menus of dining delight, including the Festival Dish, the ultimate showcase of the best local produce and chef talent. See VisaWOAP.com for all dietary information.

ARBORIST OR ROOFTOP Fried Persian cauliflower with 1815 CAFÉ & BAR APACHÈ BAR & EATERY AVIDA herbs, currants, crushed pine _nuts and tahini drizzle FESTIVAL DISH Pan-seared New Zealand wagyu tartare FESTIVAL DISH Smoked black Yellow Brick Road salmon Harissa-pomegranate glazed market fish, kawakawa soba - nashi pear, nuoc cham, bean and corn Hush Puppy marinated in Denzien Gin beef short ribs with potato puree, noodles and a dashi broth made Vietnamese mint, green mango tostadas with Zany Zeus with granita and Shoots honeyed carrots, watercress, garlic yoghurt and pomegranate seeds from Wellington coastal seaweed, mayo, smoked yolk, charcoal smoked brinza, tomatillo salsa _NZ sprout salad Kāpiti wood-ear mushrooms and bread cigar and coconut ash verde, Wellington OR FESTIVAL DISH Josper-grilled Aubergine and cashew nut _Japanese style accompaniments OR Factory mole foam, Shoots NZ Black Rock Farm bavette steak, cheese kofta tagine, saffron Buttermilk panna cotta with Dragon and phoenix dumplings - microgreens, Gunpowder Rum with a Kingsmeade Opaki jewelled pilaf, barberries, roast tamarillo, pear jelly, chicken, prawns, bamboo shoots, soaked and burnt limes and manchego croquette, eggplant roasted nuts and herbs caramelized Wellington Chocolate Thai ginger, green onion, coriander, agave chilli toasted seeds puree, pickled Mushroom House _ Factory and sesame and liquid kimchi OR oyster mushroom salad and FESTIVAL DISH Whittaker’s dark OR Pulled beef cheek tostadas, chocolate fondue with Loukoumi wisps of summer lavender Shoots_ NZ microgreens Imperial fresh rolls - sweet-sour with Zany Zeus smoked brinza, rose and citrus Turkish delight AVAILABILITY Lunch, Dinner Drunken Nanny goat’s cheese mushrooms, black cloud wood tomatillo salsa verde, Wellington and Persian love cake dippers PRICE Two courses $40 ice cream with pears in red wine ears, organic tofu, vermicelli, Chocolate Factory mole foam, OR sauce and pistachio _coriander, sesame and spicy soy Shoots NZ microgreens, Greytown honey panna cotta with Gunpowder Rum soaked and AVAILABILITY Lunch, Dinner FESTIVAL DISH Freedom Farm crushed baklava, orange blossom 1860 PRICE Three courses $55 confit pork belly, caramelised burnt limes and agave chilli reduction and salted pistachio nuts RESTAURANT toasted seeds salmon, tea-soaked quail egg, _ AVAILABILITY Lunch, Dinner Cured pork Scotch thinly sliced green apple kimchi, Vietnamese Chocolate and Chilli vegan PRICE Three courses $45 with marinated olives and herbs, shallots with pork crackling mousse with a Wellington Parkvale Mushrooms OR Chocolate Factory Chocolate BASQUE OR Indochine salad - charred eggplant, and orange soaked crumb smoked goat cheese, heirloom AVAILABILITY Lunch, Dinner Stuffed scallop pintxo, on a bed Slow cooked veal ravioli with of sea salt in a smoke filled jar BEBEMOS carrot puree and red wine jus tomatoes, sour garlic-noir with chilli PRICE Two courses $25 _ _ paste, market herbs and pine nuts FESTIVAL DISH Slow cooked Wintertime ceviche rolls with FESTIVAL DISH Grilled prawns OR pulled Cabernet Meats mutton Yellow Brick Road fish of the served with saffron risotto Hue noodle soup – 8-hour ASTON croquette chop, with parsnip ‘bone’, day, marinated in Cachaca and and Home Cottage Gardens beef-shin, rare Angus beef, Parmesan and truffle oil stuffing Betsita’s mild Chile de Arbol watercress salad Apachè pork cha, fat rice noodles, NORWOOD CAFE _ in an almond crumb, served with sauce, pomegranate seeds, kale, spicy lemongrass, chilli paste, _Seasonal sorbet Seafood chowder carrot and cumin purée, green pea coconut flakes and Prana Greens roasted Kapi spiced oxtail broth _ cream and baby winter vegetables _ Braised beef cheeks with FESTIVAL DISH Scollops and _ FESTIVAL DISH Sesame-rolled _and traditional condiments creamy parsnip puree, glazed prawns served in a garlic, lemon A modern kiwi twist on Baked Te Horo winter vegetables with Apache’s egg coffee - carrots and jus and kelp infused cream on a Alaska. Kūmara and honey Zelati smoked line-caught fish, shellfish Vietnamese drip coffee, free OR bed of sautéed zucchini and ice cream, blackberry compote, in a misoaji sauce on a bed of range eggnog, condensed milk Fresh seasonal fish with French seaweed ribbons, with wasabi encased in meringue and topped seaweed with coconut, wood and bitter cocoa dust lentil ragout, seasonal vegetables and ginger arancino balls and with a Rum flambé chip smoke and Prana Greens OR _ _and lemon chardonnay sauce Cameron Family Farms tempura AVAILABILITY Lunch, Dinner Ying and yang mousse - duo of PRICE Two courses $36 A trio of Wagashi shells, a Mousse au chocolat with blueberry vegetables_ on the side chocolate mousse with salted Three courses $46 Japanese sweet white-bean sauce and hazelnut praline duck egg and mandarin, cassia Chef’s choice platter paste dessert, with Coconut OR anglaise, duck fat candied AVAILABILITY Lunch, Dinner Brigadeiro pearls Tonka Bean panna cotta with lotus root and lemongrass PRICE Two courses $35 AVAILABILITY Lunch, Dinner berry compote and fresh mint cashew praline Three courses $45 PRICE Two courses $35 AVAILABILITY Lunch, Dinner AVAILABILITY Lunch, Dinner BEACH BABYLON Three courses $45 PRICE Three courses $55 PRICE Two courses $45 Four courses $60 Three courses $55 Vegan ‘feta’, baby spinach with a Five courses $65 herb filo sigara borek, fresh lemon and beetroot whip

VisaWOAP.com Hungry for updates? Follow us on wellingtononaplate wellyonaplate #WellyOnaPlate #DineWelly 1

CAPITOL BLACK DORIS RESTAURANT D4 ON ALLEN FIELD & GREEN HIGHWATER FESTIVAL DISH Pan-roasted Pork and pāua rilletes with Beetroot and goats cheese Torta di Erbe - artichoke, Kāpiti organics vegetables, pollen, warehou, salmon crackling, Ōtaki _dandelion salsa verde bruschetta on fresh baked spinach and pea tart, deep-fried _seeds and nuts agria fondant, garlic spinach and salted Irish bread curly endive FESTIVAL DISH Awatoru wild _ _ Steamed local fish, Nelson a Bordelaise sauce _ venison and Cloudy Bay tuatua FESTIVAL DISH Confit Cabernet Spalla di Montone - braised lamb _mussels, potatoes and sea herbs Martinborough Black Doris plum pastry top pie with Shoots NZ Foods lamb shoulder and shoulder with olives and fennel, FESTIVAL DISH Feijoa, Haewai and Zany Zeus panna cotta cress_ salad rosemary pie with traditional _saffron olive oil mash Mead, Pohutukawa honey, AVAILABILITY Lunch, Dinner colcannon (Irish potatoes) and Poached feijoa and Hataitai honey FESTIVAL DISH Baked Zany Drunken Nanny goat cheese PRICE Two courses $28 Eaton Mess with wild fennel _roasted baby carrots Zeus Ricotta and orange zest and bay caramel AVAILABILITY Lunch, Dinner Creme de Menthe parfait with soufflé served with marmalade AVAILABILITY Dinner PRICE Three courses $69 housemade chili vanilla gelato and chocolate sauce PRICE Three courses $65 BOULCOTT and candied orange segment AVAILABILITY Lunch, Dinner STREET BISTRO AVAILABILITY Lunch, Dinner PRICE Three courses $55 HILLSIDE PRICE Three courses $35 KITCHEN Housemade blini with Zany Zeus crème fraîche, accompanied by CHOW & CELLAR a choice of hot smoked King FORAGE FESTIVAL DISH Mohinga - Spicy Beetroot tart Salmon or Mushroom House D4 ON KITCHEN + BAR _ seafood noodle broth, with Cook FEATHERSTON Locally gathered greens oysters mushrooms and Shoots Strait hāpuka, lemongrass and Alpine Salmon tartar, served _ _NZ micro salad ginger Fresh house-baked salted Irish with lemon coconut gel, avocado FESTIVAL DISH Cameron Family _ Farms carrots FESTIVAL DISH Long line caught Cauliflower and tomato salad bread topped with a vibrant _mousse, seaweed and caviar _ Cook Strait fish, mussels and tomato and basil concasse. with tamarind and Sambal Oelek _ FESTIVAL DISH Black Angus Sourdough injera, local root tuatuas paired with native _ FESTIVAL DISH 16-hour confit beef fillet with potato gratin, vegetables, preserved summer seaweeds, Boulcott garden Coconut chicken curry _ _ Cabernet Foods lamb shoulder bone marrow, smoked herb- Chocolate and coffee grown herbs and Pauatahanui Garlic noodles with beetroot chutney glaze, butter and oyster mushrooms samphire, steamed in a saffron _ AVAILABILITY Lunch, Dinner Rice spicy broccolini, buttery champ picked_ by you from our garden PRICE Five courses $69 white wine broth _ potato and jus OR Fried yellow split peas _ Baked bomb Alaska, Kāpiti 350 grams T-Bone with smoked _ A decadent mousse infused with triple-, garlic and thyme butter, BSB Green mango pickle Irish cream and marshmallow, meringue, vanilla sponge HIPPOPOTAMUS green salad and red wine jus AVAILABILITY Lunch, Dinner with Whittaker’s Ghana and berries RESTAURANT AVAILABILITY Lunch, Dinner PRICE Five courses $39 chocolate ganache AVAILABILITY Dinner per person, min 2 PRICE Two courses $45 AVAILABILITY Dinner PRICE Three courses $79 Woody’s Free Range coppa with PRICE Three courses $50 Granny Smith apple, tomato, ginger and cucumber consommé COCO AT DOCKSIDE _(sight) BURGER LIQUOR THE ROXY RESTAURANT FRATELLI Awatoru Albacore tuna pastrami Kefir souffle with wild mushroom & BAR with saffron, shallot vinaigrette FESTIVAL DISH Aro Bake pretzel Gremolata crumbed lambs and mānuka smoke (scent) bun, Freedom Farms free range _ragout, malt and pine nut crumble Bresaola with blushing pear, brains and pickled cornichons _ FESTIVAL DISH Crayfish and pork hotdog and honey ‘buttered’ FESTIVAL DISH Levin pāua pickled vegetables, truffled with lemon mayo popcorn cauliflower sausage, gingered carrot, radish, honey, Parmesan crisp, chevre, OR catch of the day with wild harvest _ wakame, sea chicory and Lot Eight soy and citrus from our friends _rye and walnuts Beetroot cured salmon with Warm, soft and sugary cinnamon Shoots NZ micro sorrel, fried Sweet Aromatic Olive Oil (sound) dusted churros, with toffee apple at_ the Miramar Fruit Shop FESTIVAL DISH Crusted locally _ caught fish with crayfish mayo, spinach pappardelle and Preston’s Grass Fed Girls lamb caramel sauce Robiolino, pistachio and orange salmon caviar AVAILABILITY Lunch, Dinner blossom Knafeh with pear and locally grown seasonal greens, _ rack, black garlic jus, Wellington PRICE Two courses $22 white chocolate gelato puy lentils and bonito FESTIVAL DISH Crunchy herb Chocolate Factory’s chocolate paint with a mint and horseradish AVAILABILITY Lunch, Dinner AVAILABILITY Lunch, Dinner crusted Wairarapa lamb rump, macaroon (taste) PRICE Three courses $63 PRICE Two courses $49 crumbed sweet breads, smoked _ CABLE TOP tomato and Zany Zeus ricotta Six Barrel Soda’s strawberry and EATERY filled crepe cream syrup with Ōtaki honey OR and hibiscus (texture) COENE’S Potato gnocchi with braised short Canapés and perfume served AVAILABILITY Dinner BAR & EATERY DRAGONFLY rib, black truffle pesto, broccollini in the perfumery PRICE Five courses $185 _ and horseradish mascarpone Prawn cocktail ice cream served Seared Tuna, radish, ya-pear, Parsley and kaffir lime fried nuoc nam, red shiso AVAILABILITY Dinner calamari with rocket and _in a savoury waffle cone _ PRICE Two courses $45 wasabi aioli FESTIVAL DISH Pan-fried groper, FESTIVAL DISH Glace winter HUMMINGBIRD OR edible sand and pebbles, clams, squash with citron, sweet squash EATERY & BAR Fennel pork balls with warm shrimps, mussels, seaweed, and coconut puree, five spiced GLASS WINE smoked tomato relish and seafood blue foam served with candied pumpkin seed and Jerusalem artichoke tart, dried mango BAR & BISTRO Parmesan, and thyme _Parmesan crisp mirin pickled baby vegetables, _ _ served in a smoked-out treasure Jack fruit parfait, candied squash, FESTIVAL DISH Salt-baked FESTIVAL DISH Pork belly with _Classic French leeks vinaigrette quince and Francesco’s foraged chest_ revealed at the table citron, five spice candied seeds, beetroot with Parkvale mango dust FESTIVAL DISH Awatoru wild Mushroom duxelle, thyme Douglas Fir tip jus, celeriac puree, Faux scallops and caramel bacon venison flambéed tableside, AVAILABILITY Dinner and smoked mushroom jus maple glazed baby carrots and served with a burnt custard jus served with celeriac purée, _ PRICE Three courses $65 spinach mash AVAILABILITY Lunch, Dinner porcini mushrooms and roasted Lemon tart with soft cream OR PRICE Two courses $55 chestnuts, and blanketed in a AVAILABILITY Dinner Saffron risotto, baked salmon with Three courses $65 sauce à la royale PRICE Three courses $50 creamed leek and chervil preserved _ lemon and pickled radish Crème Brûlée AVAILABILITY Lunch AVAILABILITY Lunch, Dinner PRICE Two courses $55 PRICE Two courses $55 Three courses $75 Three courses $60

VisaWOAP.com Hungry for updates? Follow us on wellingtononaplate wellyonaplate #WellyOnaPlate #DineWelly 2 grated Parmesan and Olivo Martinborough tomato, chilli, cardamom, bay leaf puree, FESTIVAL DISH Grenada chimichurri sauce Mezcal jam, frozen avocado tear _housemade pappadam Bay cherry Rum baba, spiced HUSK OR drops and balsamic confit garlic Soft cream, frozen Whittaker’s cherries, cultured Zany Zeus Herbs crusted lamb rump with _with Our Terroir microgreens chocolate mousse, cherries, ruby and Whittaker’s Dark Ghana minted kale and pea puree, deep- chocolate chip ice cream Yams, smoked potato espuma, FESTIVAL DISH Pirinoa lamb chocolate, coconut, fairy sprinkles fried potato gnocchi, honey roasted OR whey gel, potato crumb and shank and chilli stew, blistered AVAILABILITY Dinner carrot and seeded mustard jus Pinehaven quince, verbena parfait potato chip _ tomato espuma, dehydrated PRICE Three courses $75 and honey almond nougatine OR Tiramisu cheesecake with dark pico de gallo, handmade tortilla, AVAILABILITY Dinner Mushroom purée, pork jowl, pāua, creamy chocolate sauce blackened Kāpiti lime and candy PRICE Three courses $69 chicharrón, dashi ham broth and AVAILABILITY Lunch, Dinner citrus zest, with Our Terroir PRICE Two courses $39 microgreens _fresh buffalo milk cheese AVAILABILITY Lunch, Dinner OLIVE Puy lentils, pickled burnt baby PRICE Two courses $38 leek, black garlic and Parmesan Not as it ap(pears) custard, kale, 63 degree yolk, KELBURN Or PICO A walk through Mount Victoria salsify foam and crumb VILLAGE PUB _ Kāpiti smoked kahawai pate, OR MINISTRY FESTIVAL DISH Salt and foraged sourdough and crudités Lamb neck, lamb glaze, smoked Pumpkin tart, smoked beetroot, OF FOOD herb crusted beef shin, paprika _ oyster mayo, lemon verbena caramelised balsamic and potatoes, wilted spinach and FESTIVAL DISH Grilled Wairarapa emulsion, pickled kohlrabi, pickled goat’s cheese FESTIVAL DISH Pork belly with bone marrow jus lamb loin, warm beetroot, OR red onion and kohlrabi remoulade celeriac puree, salad of Dad’s OR hazelnut salad and Drunken _ Seared scallops, vanilla, celeriac, radishes, beetroot foam and Nanny goats cheese mousse FESTIVAL DISH Black meringue Roast kūmara, cashew Mozzarella _ hazelnut, Ora King salmon caviar pork_ crackle. pastilla and piccalilli Spiced apple pie with Watson made with Capital free-range and yuzu Lot Eight olive oil _ eggs and Ōtaki carrots five ways- _ Rich coffee panna cotta with a Chai tea bread and butter honey parfait carrot purée, carrot ginger FESTIVAL DISH Pork Scotch fillet, ginger, citrus and hazelnut biscotti pudding, Whittaker’s chocolate AVAILABILITY Lunch, Dinner sponge, carrot cremeux, pickled kūmara and Mushroom House AVAILABILITY Lunch, Dinner and candied coconut PRICE Three courses $65 $35 carrot and carrot beurre mushroom and bacon raviolo, PRICE Two courses OR noisette powder. black garlic and foraged porcini ash Settlers 1840 Cheddar, chefs OR OR condiments Market fish, saffron, broad Olive oil cake, thyme mousse, AVAILABILITY Lunch, Dinner beans with nori, potato and PRAM BEACH feijoa, feijoa sorbet, mint gel PRICE cauliflower gratin MONSOON POON and arlette _ Three courses $59 House-smoked potted salmon AVAILABILITY Dinner Whittaker’s white chocolate Wok-seared sea scallops with with Zany Zeus crème fraîche, PRICE Two courses $45 mousse, raspberry, pistachio Thai yellow curry creamed corn, _almond, beetroot jam and toast Three courses $65 and dark chocolate Harrington’s Chinese sausage, ONE80 FESTIVAL DISH Steamed OR _panko crumb and pea shoots RESTAURANT fresh market fish fillet with Poached fruits, cinnamon ice FESTIVAL DISH Poached Cook Paraparaumu-grown julienne cream, maple and shortbread Strait crayfish and prawns on Masala naan bread, churned vegetables and herb butter JARDIN GRILL AVAILABILITY Lunch, Dinner Thai black rice ‘risotto’, with butter, rasam shot and Lot Eight with Pont Neuf potatoes PRICE Two courses $50 galangal and curry leaf bisque, _extra virgin olive oil OR Ham hock and smoked Cheddar Three courses $55 shiitake mushrooms, green peas 12-hour braised barbecue beef croquettes, confiture de prunes, Masala aloo tikki dahi chaat and and_ lemongrass foam tamarind chutney rib with proper roast potatoes lavender and burned apple puree _ and braised red cabbage OR Mango Lassi Pie with Gelissimo Patrani Ora King Salmon with _ Pumpkin, stracciatella, hazelnut LA BELLA ITALIA Indian Summer Gelato coconut chutney and wrapped Koakoa Limoncello cheesecake granola, preserved lemon and AVAILABILITY Lunch, Dinner in banana leaf with popping candy with PRICE Three courses $69 _ Gelissimo strawberry sorbetto red shiso Celebrazione Del Suono _ Gelissimo tamarind sorbet AVAILABILITY Lunch, Dinner FESTIVAL DISH Rotisserie black (celebration of sound); _ FESTIVAL DISH Sous vide Grass PRICE Three courses $65 pepper Long Bush pork belly, Small_ bottle of prosecco smoked tamarillo, almond and MR TK Fed Girl’s lamb rump raan, Aroma di Mare (scent of the sea); ratatouille rose, deer milk and Mela sweet apple cider vinegar Steamed cockles, white wine, garlic, RESTAURANT OR smoked almond cauliflower PRAVDA parsley served in a small enamel Stuffed chicken wings with cream, chettinad crumb and Seafood bouillabaisse, market pot to enjoy the aromatic steam CAFÉ AND GRILL fish, mussels, squid, tiger prawn, _ mince, vermicelli and ear wood Lot_ Eight curry oil saffron aioli and garlic bread Gusto (taste); Five levels of mushroom FESTIVAL DISH Chicken liver _ _Meetha (Sweet) OR flavour hot-chilli, sour-lemon, Rice paper wrap of prawn, mince mousse with port wine and Purple cabbage cooked on sweet-pancetta, salty-anchovy, Schoc Masala Chai tamarillo gel, smoked Zany Zeus sausage, noodles, fresh mint, woodfire, verjus and preserved bitter-cream di radicchio. coriander, carrot, pickled radish, yoghurt_ and charcoal lavosh lemon dressing, fried quinoa Served as a risotto or pasta AVAILABILITY Dinner _ _Sriracha mayo and nuoc cham PRICE Seven courses $125 Strawberry Tartar. Macerated and burned bread sauce strawberries with mint jelly, _ FESTIVAL DISH Scotaditto FESTIVAL DISH Kaffir lime and Gold Kiwi Vacherin, passionfruit (touch, burnt fingers); Char-grilled lemongrass crème brûlēe custard sphere and shaved meringue and dentelle crackers cremeux, kiwifruit sorbet and Grass Fed Girls lamb cutlets topped with a Fotherby Farm ORTEGA FISH pistachio crumb with salsa verde and Lot Eight honey dome AVAILABILITY Lunch, Dinner Two courses $35 OR Harissa olive oil. Served hot AVAILABILITY Lunch, Dinner SHACK & BAR PRICE Jelly Tip inspired raspberry jelly, with no cutlery _ PRICE Three courses $52 Whipped Castlepoint feta, vanilla and 70% dark chocolate Vista (sight); Insalata Caprese radicchio, Greytown apple leather, Lunch, Dinner AVAILABILITY Dolce - discs of vanilla gelato poppy seed and sourdough PRICE Two courses $55 and raspberry sorbetto OR RESTAURANT 88 Three courses $65 NOBLE ROT AVAILABILITY Lunch, Dinner WINE BAR Cold pressed pork hock, pickled PRICE Five courses $85 mushrooms, warm Wairarapa Goi Cuon – Fresh rice paper rolls, pork, prawn and dipping sauce JUNIPER FESTIVAL DISH Clams, salmon, kale and smoked walnut dressing _ OR RESTAURANT mussels, candied beetroot, Steamed market fish, roasted pickled cucumber, Awatoru bull Steamed dumplings and & BAR Jerusalem artichoke, lemon and dipping sauce LAUNDRY kelp, salmon roe, seaweed, shiso, onion stock _ FESTIVAL DISH Crispy skin flying potato_ miso espuma OR Bo Luc Lac – Shaking beef, fish with chickpeas, chorizo and Housemade spiced corn sirloin skewer, slaw and red rice tomato stew, grilled zucchini, Braised beef, ox tongue and Confit duck leg, wilted greens, parsnip dumplings, chimichurri gel, venison dal gosht, kūmara, and Eddie’s Cider pickled pear OR

VisaWOAP.com Hungry for updates? Follow us on wellingtononaplate wellyonaplate #WellyOnaPlate #DineWelly 3 Ga Xa – Lemongrass chicken, rack with purple creamed potato, Crab risotto with saffron and noodles, slaw and corn spring rolls SOPRANO aubergine crisps, Kāpiti-grown garden peas, finished with OR carrot puree, rosemary popcorn, _Gladstone olive oil FESTIVAL DISH Stuffed whole RISTORANTE jus and chocolate mint THE OLD BAILEY _ FESTIVAL DISH Smoked crab with rice noodles in a classic Waikanae Butcher white Baked Alaska with Gelissimo FESTIVAL DISH Glazed roasted Wairarapa lamb backstrap, tamarind sauce seasoned with pudding with scallops, linguine Gelato rhubarb coconut ice lamb rump and a petite lamb and cassolette of white beans, lamb homegrown rice paddy herbs and saffron cream cream, Whittaker’s chocolate sage pie, served with dressed soba croquette and confit garlic AVAILABILITY Dinner sponge, vegan meringue with OR OR _noodles and minted pea puree PRICE Two courses $45 lemon balm A la carte fish of the day Zany Zeus baked feta, olives, Carrot and ginger baked _ AVAILABILITY Dinner _chilli and crusty bread doughnut with a ginger and Pain au raisin bread and butter PRICE Two courses $39 FESTIVAL DISH Waikanae crab pistachio glaze, served with pudding with Whisky cream Three courses $50 ROCK YARD fish of the day, Sammy’s smoked Carello del Gelato black AVAILABILITY Lunch, Dinner RESTAURANT Three courses $65 fish fish-cake, pickled fennel, charcoal gelato PRICE Grilled beef wrapped in wild lemon and caper butter AVAILABILITY Lunch, Dinner betel leaves, served with rice OR THE BUTCHER PRICE Two courses $40 vermicelli and fermented Parkvale Mushroom and AND BREWER anchovy dipping sauce ricotta cannelloni with truffled WAIMEA _ béchamel and Mozzarella Classic Caesar salad made THE SIMPLY FESTIVAL DISH Pan seared topped with rocket and table side with cos lettuce, garlic, GRILL KITCHEN Tuatara beer cured salmon with tarakihi, Ōtaki-grown creamy Parmesan salad Parmesan, anchovy fillet and warm cucumber and seaweed cauliflower puree, wok-tossed _ smoked crispy bacon _ Smoked fish croquettes with salsa verde and Gelissimo lime seasonal Asian greens and herbs, Koakoa Limoncello posset with FESTIVAL DISH Austrian-style pickled vegetable salad, tartare sorbetto topped with crispy rice and Rock lemon curd, Limoncello jelly, _ beef stroganoff with sirloin, Zany sauce and lemon Yard’s own tamarind tartare sorbetto and shortbread FESTIVAL DISH Wild Rimutaka _ OR Zeus sour cream and Sauvignon OR seared venison with Kingsmeade Vanilla crème brûlée A play on tiramisu. Layers Blanc, flamed at your table and Braised lamb shoulder spring Tinui Blue and potato mash, pear AVAILABILITY Lunch, Dinner of Dark Horse Coffee soaked served bound with fresh noodles roll with crushed pea and mint puree, parsnip crisps and jus PRICE Two courses $39 and petite pois _ sponge and mascarpone, _ _salad with sweet chili aioli Three courses $49 Whittaker’s dark chocolate rice covered in a Whittaker’s Crepe Suzette. Thin pancakes Spiced Wairarapa lamb rump chocolate glaze pudding with caramelised rice flamed in Brandy and with a with crumbed braised lamb bubbles and Te Horo jam AVAILABILITY Dinner decadent rich orange syrup belly, crushed pea and mint, AVAILABILITY Lunch, Dinner PRICE Three courses $55 AVAILABILITY Dinner SOJOURN pumpkin polenta, mint jelly jus PRICE Three courses $65 CAFÉ & BAR PRICE Three courses $48 OR FESTIVAL DISH Confit duck Pan-seared scallops, fennel salad, ST JOHNS leg, duck and pork dumpling sesame tuile, umeboshi mayo BAR & EATERY served with Ōtaki bok choy, WATERFRONT _and chioggia beets THE HOP GARDEN green beans, baby potatoes BAR Corn fed chicken breast, braised FESTIVAL DISH Braised pork _and homemade red wine jus belly, smoked pork shoulder Roasted onion soup with Welsh shallots, broad beans, Swiss FESTIVAL DISH Five ways Spiced apple cheesecake with rarebit toasts and Kingsmeade brown mushrooms, watermelon croquette, chicharrone, carrot infused market fish and mussel apple crumble, caramel sauce puree, celery and apple _Woodside Emmental _radish, dashi and nori _ bree served with Bongusto and Zany Zeus mascapone Whittaker’s Chocolate inspired linguine, beetroot crisps, Shoots OR FESTIVAL DISH Tuna carpaccio FESTIVAL DISH Cherry Zany Zeus with Ōtaki bush ‘wasabi’, smoked mascarpone mousse cake, praline High Coffee board. Salted NZ_ microgreens and citrus spray Baked orange and almond cake caramel Whittaker’s chocolate with orange custard, candied Levin Eel Trading Company eel crunch and Zelati berry sorbet Crumble with fresh fruits, a mousse, with fennel and chilli slaw, AVAILABILITY Lunch, Dinner cylinder with pistachio crunch, variety of housemade custards, orange zest and coconut coated mousse filled chocolate dome vanilla ice-cream grilled tarakihi with blackberry PRICE Two courses $35 topped with crème brûlée and pesto $45 and vanilla brûlée AVAILABILITY Lunch, Dinner Three courses a sparkling surprise OR AVAILABILITY Lunch, Dinner AVAILABILITY Lunch, Dinner PRICE Two courses $45 PRICE Two courses $38 Three courses $55 Trio of sausages with German- PRICE Two courses $35 style mashed potato, sauerkraut, SOPRANO local chutney, mustard, Tuatara

PETONE _ale and mustard gravy Ice-cream sandwich of Bruschetta with Pandoro TATSUSHI TINAKORI BISTRO THE LIBRARY homemade cumin, turmeric and sourdough, caponata and Drunken raisin ice cream with Grenada Bay Nanny fresh goats cheese Wagyu beef shabushabu salada Snapper kokoda Cameron Family Farms salt _ with sweet miso dressing _ baked beetroot and walnut salad Rum and rhubarb Daiquiri sauce FESTIVAL DISH Wagyu beef, OR Apple glazed smoked salmon with Zany Zeus ricotta (rouge) AVAILABILITY Lunch, Dinner coffee and chocolate beef with beetroot relish and wasabi _ PRICE Three courses $65 _Agedashi Tofu Blanquette of Eastbourne jus, mushroom chips, Zany _cream Zeus smoked Ricotta and FESTIVAL DISH Ōtaki yuzu and Village Meats pork, Parkvale miso flavoured Yuan-style grilled Mushroom parfait, pickled Mushrooms and Zany Zeus rocket agnolotti, olive oil foam, chioggia and walnut crumb WHISKEY Parmesan crisp, microgreens salmon served with yuzu daikon _ _crème fraîche (blanc) pickles FESTIVAL DISH Chermoula LIMA GOLF _and truffle mist _ FESTIVAL DISH Kingsmeade Macha Ice Cream braised lamb shoulder with Tinui Blue and Sunset Blue Baked Alaska with Gellicious harissa Zany Zeus yoghurt _WLG foccacia fingers vanilla bean gelato and dried AVAILABILITY Lunch, Dinner cheese souffle with Kaitoke PRICE Three courses $50 and a tin can brioche organic blueberry sorbet (bleu) FESTIVAL DISH Crunchy steak raspberries Mozzarella, chorizo, truffle and kidney pie with Ōtaki pea AVAILABILITY Lunch, Dinner _ AVAILABILITY Lunch, Dinner PRICE Three courses $60 puree and horseradish mash PRICE Three courses $70 _Dark chocolate truffles _ White chocolate bon bons Granny Smith crumble THE BOTANIST with passion curd AVAILABILITY Lunch, Dinner _ PRICE Three courses $65 Smoked beetroot mousse Library chocolate candy bar UNION SQUARE raviolo with balsamic gel, AVAILABILITY Dinner Angel Food dill cream cheese, PRICE $29 per person Brie de Meaux, shaved Opaki herb butter, olive oil snow and (high tea style, black Perigord Truffles, crostini, minimum two people) _grapefruit caviar candied walnuts and walnut oil OR FESTIVAL DISH Vegan lamb

VisaWOAP.com Hungry for updates? Follow us on wellingtononaplate wellyonaplate #WellyOnaPlate #DineWelly 4