It’s taken 23 years and we’ve done it!

This Wellington restaurant is opening its doors every Saturday and Sunday with Weekend Blackboard Lunches.

We’re keeping it simple with dishes that change weekly to offer choice of two and three course menus that reflect the best local and seasonal produce available.

We’ll be open from 11.30am and bookings are recommended, so contact us.

Menus start from $39 and with four choices per course, there’s a variety of dishes to please the most discerning diners!

View our Facebook page to see latest menu!

Sample Menu

Two courses: $39

Three courses: $49

Entrée

Citrus cured Ora King salmon with toasted rye crumb and crème fraiche

Niçoise salad with vincotto and lemon dressing

Calamari, chickpeas and chorizo sautéed with baby rocket

Roma tomato soup with basil cream

 Main

Thyme Roasted Chicken Supreme

Goat’s Cheese Souffle with watercress, walnut and fennel salad and pear gastrique

Grilled sirloin on creamy spinach with hand cut shoestring fries and Café du Paris butter

Grilled market fish, toasted buckwheat, bell pepper, preserved lemon and Italian parsley

 Dessert

Chocolate trifle with white, milk and dark chocolate

Apple and rhubarb crumble with cinnamon ice cream

French brie with toasted walnut bread and quince

*Please note that our Monday – Friday A la carte and Famous $20 Lunch are not available during weekend lunches.

This October for our Famous $20 Lunch, Rex and the restaurant team have created yet another delicious dish, Free range pork schnitzel with creamy slaw and golden roast potatoes. They’re amazing, and it’s soooo good!

Free range pork schnitzel is available lunch times

This tasty offering is available lunch times at the Bistro. Monday – Friday from 12 – 2pm.

Did you know that The German word Schnitzel is the diminutive Snitzel from the Middle High German word Sniz for ‘cut’. The term Wiener Schnitzel itself dates to at least 1845.[1] Wiki
What is it? It is a boneless meat, thinned with a meat tenderizer, coated with flour, beaten eggs and bread crumbs, and then fried. A popular food in many countries, it can be made from veal, mutton, chicken, beef, turkey, or pork. It is very similar to the French dish escalope.