WHITE­BAIT

15.5/20

Cuisine - Good Food Guide - - Wellington -

Fish of the day takes on a whole new mean­ing at this plush har­bour­side restau­rant, where a team led by lo­cal leg­end Paul Hoather (above) cel­e­brates the best of New Zealand’s seafood. Big win­dows look out to the ma­rina, while bare wood and brown hues pro­vide warmth, with high ceil­ings giv­ing an airy feel. The Josper char­coal-fired oven is put to good use here in dishes like ika mā­taitai (the bilin­gual menu is a nice touch) – clams, mus­sels, new pota­toes and chunks of meaty bluenose in a richly flavoured saf­fron broth. Desserts are great too, such as an in­tensely flavoured pas­sion­fruit tart with black pep­per wafers and shiso leaves. If that doesn’t hook you in, pol­ished ser­vice and an ex­tremely well-cho­sen wine list will catch you in a very fine net. Don’t miss the house­made sour­dough, ei­ther. Clyde Quay Wharf, City, ph: 04-385 8555, white-bait.nz Lunch Tues-fri, din­ner 7 days; mains $29-$39 IN BRIEF Cel­e­brat­ing NZ seafood by the sea­side

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