WHITE­BAIT

15.5/20

Good Food Guide - - Wellington -

If White­bait’s sea­side lo­ca­tion – where Welling­ton’s har­bour meets the city and the sky – doesn’t reel you in, then its strong fo­cus on New Zealand’s kaimoana will do the trick. It’s all about the bounty of the sea here; the bilin­gual English and te reo Māori menu fea­tures clams, scampi, oc­to­pus, span­ner crab and line-caught fish, cho­sen and pre­pared by an in-house fish­mon­ger. Din­ers who favour land-based dishes are well catered for too, with wild veni­son from Rimu­taka, merino lamb from Cardrona and var­i­ous na­tive herbs and other flora for­aged from nearby Mount Vic­to­ria. The wine list show­cases some of the re­gion’s finest of­fer­ings, plus a spe­cial se­lec­tion from abroad. Make sure you leave room for dessert, such as rhubarb souf­flé and kabocha pump­kin tart with co­conut sor­bet.

Clyde Quay Wharf, Ori­en­tal Bay, 04 385 8555, white-bait.nz Lunch Tues-fri (spring and sum­mer only), din­ner Mon-sun; mains $32-42

IN BRIEF A real catch for seafood fans

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