Dine Wellington 1–16 Aug
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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 Fried Persian cauliflower with ROOFTOP herbs, currants, crushed pine 1815 CAFÉ & BAR APACHÈ BAR & EATERY AVIDA 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 Chocolate 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 white chocolate 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 salmon, tea-soaked quail egg, _toasted seeds 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 OR Chocolate Factory Chocolate Parkvale Mushrooms 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 vegetables on the side PRICE Two courses $36 A trio of Wagashi shells, a Mousse au chocolat with blueberry _ chocolate mousse with salted Three courses $46 Japanese sweet white-bean sauce and hazelnut praline duck egg and mandarin, cassia Chef’s choice dessert 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 CHOW & CELLAR crème fraîche, accompanied by 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-chocolate ice cream, 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 & BAR with saffron, shallot vinaigrette FESTIVAL DISH Aro Bake pretzel Kefir souffle with wild mushroom Gremolata crumbed lambs ragout, malt and pine nut crumble _and mānuka smoke (scent) bun, Freedom Farms free range _ Bresaola with blushing pear, brains and pickled cornichons FESTIVAL DISH Crayfish and