Cuisine - - SOCIAL -


Beau­ti­ful bold colours of ap­ple-cured Ōra King sal­mon with rhubarb kim­chi and sal­mon caviar. Lo­cal Kāpiti crab with crispy-skinned line-caught gurnard. Flavour­pop­ping fen­nel par­fait with torched marsh­mal­low. For over 20 years Logan Brown has been a bas­tion of Welling­ton’s fine-din­ing scene, so co-owner-head chef Sean Clous­ton (pic­tured above right with chef Alex France) is clearly pleas­ing the pun­ters. On the one hand Logan Brown proudly bears the hall­marks of a fine din­ing restau­rant; the white table­cloths, the well-dressed staff, and thought­fully plated food. But on the other hand there isn’t an air of stuffi­ness or over-for­mal­ity. They stock a huge ar­ray of New Zealand’s best beers, they cham­pion lo­cal spir­its and their wine list al­lows you to try some of the world’s best wine with­out fork­ing out for a $500 bot­tle. Truly a restau­rant that stands the test of time.

192 Cuba St, Welling­ton, 04 801 5114, lo­gan­ Lunch Wed-sat, din­ner Tue-sun, $38-75

IN BRIEF Im­merse your­self in el­e­gance and pure class

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