Crayfish, Crayfish!
Our Famous $20 Lunch is this oh so delicious Crayfish Salad. Fresh cray, avocado and our house made seafood sauce served with iceberg lettuce and lemon wedge. It is available lunchtimes Sunday – Friday throughout November. >> Book Today
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What others say about our restaurant:
“Favourite Wellington Restaurant”
Have been to Wellington only three times in three years and each time we go to this restaurant. Excellent ambiance, wonderful food with friendly and very efficient service. Have recommended this to friends and they have all said the same. You cannot reserve a table but a nice bar to have a drink while you wait.
. . .
“Delicious food in relaxed surroundings :)”
As usual, a lovely meal in relaxed surroundings. Wee bit disappointed that we weren’t offered an amuse-bouche, as we had on other visits.
See more reviews on TripAdvisor
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For the WOW (World of Wearable Arts), the Bistro is offering a pre-fixe menu for you and your pals to enjoy before heading to the show.
The special menu offers two courses and a glass of Urlar Pinot Gris for $45.
Dine between 5-7pm, vacate table by 7pm.
Book Now: 04 499 4199 or email:info@boulcottstbistro.co.nz
Menu
Two Courses + Glass of Urlar Pinot Gris
MAIN
Roasted Market Fish
Sri Lankan spiced shrimp & green pea risotto,
tomato, capsicum & red onion ceviche
(Gluten free, dairy free on request)
OR
Chermoula Eggplant
spiced couscous, currants, toasted pinenuts
and mint yoghurt.
(Gluten free, dairy free on request)
DESSERT
Berry Ripple Parfait
strawberry jubes, spiced biscuit
(Gluten free on request)
OR
Pinot Noir And Ghana Mousse
salted macadamia brittle, cocoa nib wafer,
cherry jam.
(Gluten free)
Menu available during the 2015 WOW season, 23 September – 11 October.
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For the month of August our Famous $20 Lunch is the classic Toulouse Cassoulet with Waitoa chicken, pork belly, smoky lardons, chorizo and white cannolini beans.
Enjoy with a glass of Hawkes Bay Cabernet or a Côtes du Rhône.
This iconic dish from Southwest France is cherished espeically during the winter months because of it’s hearty and wholesome flavours The name cassoulet comes from the word cassole, referring to the traditional, conical clay pot in which it is cooked (and which the potters of the village of Issel perfected).
As Julia Child, the original American who went to Paris and brought back a culinary revolution, memorably said, “Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba.”
Available lunchtime, Monday – Friday.
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