Top eats around the capital
Wellington has more restaurants and eateries per capita than anywhere in the country, so picking our top 10 tasty treats is a tough ask. But we’ve canvassed famous food critics and asked foodies and friends what tastes they would walk across town for. Bon
Pizza marinara, Pizza Pomodoro, $14
Massimo Tolve has been serving Neapolitan pizzas since he set up his pizza shop tucked in Hannah’s Laneway about 17 years ago.
The marinara is a specialty, and it’s our pick, and popular among vegans.
A traditional tomato sauce is smeared over a thick doughy crust and simply topped with garlic, basil, oregano, and extra virgin olive oil.
Tolve says: ‘‘Marinara means ‘from the sea’ and, according to some, the marinara pizza was invented at Pizzeria Port’Alba in Naples, the oldest pizzeria in the world, apparently to meet the demands of the sailors for a tasty pizza on days when there had not been a good catch. They usually put anchovies and other little fish on pizza.
The marinara was the cheapest, and the sailors – some of Naples’ poorest people – ate it for that reason.’’ Buon appetito!
Pizza Pomodoro, 13 Leeds St, Te Aro
Paua ravioli, Logan Brown, $7 each
Logan Brown’s signature dish, the paua ravioli, has been on the menu since the fine-dining restaurant opened in a former bank about 20 years ago.
At one point, chef and coowner Shaun Clouston tried to take it off the menu but his attempt only lasted two days.
That was in 2006, when Clouston returned from a stint in Sydney, fired up with new ideas.
‘‘I thought this bloody paua dish is still on after 10 years – time to go,’’ he laughs.
Clouston estimates he has sold more than half a million ravioli since the dish was first dreamed up out the back in the kitchen. Making 500 ravioli a week, the chef says: ‘‘I am still surprised after all these years how much our guests love this dish. We have a few regulars who will have a second helping for dessert.’’
Logan Brown, 192 Cuba St.
Fish, Capitol, $34.50
Capitol’s fish is legendary – each fish dish differs depending on the catch. Chef Tom Hutchison is quite particular about how the fish is cooked, preferring it just underdone so it remains juicy and succulent. Currently serving panfried moki on braised fennel and puy lentils, get in quick to try Capitol’s fish served with a seasonal garnish of fennel.
Capitol, 10 Kent Terrace.
Masala Dosai, Rasa, $13
Owner Uvanesan Narayanasamy says the masala dosai is a popular dish in Southern India, where it was traditionally cooked by Indian housewives. It has been a favourite at Rasa since the restaurant opened 16 years ago, and was highlighted by food critic David Burton as one of his favourites. ‘‘The temperature has to be right for the dish to be perfect. It’s a healthy meal because it is gluten-free and also vegetarian,’’ he says.
Rasa, 200 Cuba St.
Prawn toast, Slim Davey’s Neighbourhood Salon, $15
This Cantonese dim sim dish is made using a rough puree of prawn meat, coriander, fish sauce and a few drops of sesame oil spread on a slice of white toast.