FIELD & GREEN

15/20

Cuisine - Good Food Guide - - Wellington - SPON­SORED BY NEAT MEAT

BEST NEW MET­RO­POL­I­TAN RESTAU­RANT

Since open­ing in May last year. Field & Green has quickly gone about mak­ing its mark on the Welling­ton food scene, and now the light, bright and fuss-free eatery feels like it’s been around for ages. Well-cho­sen art cov­ers the walls of the el­e­gant space on Wake­field St, giv­ing it a gallery feel, but the real art­works are the ones on your plate. There’s no room for er­ror in the lean, tight menu of chef-owner Laura Green­field (above right, with part­ner and co-owner Raechal Fer­gu­son), or the ac­com­pa­ny­ing wine list, so you can be as­sured that ev­ery dish is a sure thing. Think a glossy cel­ery soup punc­tu­ated with crunchy, po­tent Shrop­shire blue cheese crumbs, or the ex­cel­lent house-made ice creams and sor­bets – a re­cent dessert of trea­cle tart with fig ice cream was a knock-out. Opt for a seat at the chef’s bar to watch the ac­tion up close. 262 Wake­field St, Te Aro, ph: 04-384 4992, fiel­dand­green.co.nz Break­fast & lunch Tues-sun, din­ner Fri & Sat; mains $23-$26 IN BRIEF Euro­pean soul food worth sell­ing yours for

RUN­NER-UP

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