What we’re dishing up for WOAP
For the Capital’s culinary celebration, Wellington On a Plate.
Dine Wellington
1 – 16 August
Festival Dish
Papillote of the South Coast – Long line caught Cook Strait fish, mussels and tuatuas paired with native seaweeds, Boulcott garden grown herbs and Pauatahanui samphire, steamed in a saffron white wine broth.
- $30, lunch and dinner
Festival Fixed Menu
Housemade blini with Zany Zeus crème fraîche, accompanied by a choice of hot smoked King Salmon or Mushroom House oysters mushrooms and Shoots NZ micro salad
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Festival Dish: Long line caught Cook Strait fish, mussels and tuatuas paired with native seaweeds, Boulcott garden grown herbs and Pauatahanui samphire, steamed in a saffron white wine broth
Or
350 grams T-Bone with smoked garlic and thyme butter, BSB green salad and red wine jus
- Two courses $45, lunch and dinner
Burger| The Francophile
Available 17 – 31 August
Angus beef patty, shaved dry aged entrecote, escargot butter, Kāpiti Te Horo fromage and Dijon slaw in a toasted white bun with french fries and french onion dipping sauce.
Matched with Garage Project Aro Noir – Friendly Roasty Stout.
- $23 / with beer $39
Cocktails
Ménage à Trois
Reid + Reid Reverend Dawson Gin and Reid + Reid Vermouth with a citrus oleo syrup, topped with a choice of three infused Lot Eight olive oils, accompanied by canapés matching your chosen infusion, served on a Lot Eight olive oil wafer. Non-alcoholic option brought to you by Seedlip.
- $21
Ménage de Zéro
A mix of Seedlip Spice 94 non-alcoholic spirits with a citrus oleo syrup, topped with a choice of three infused Lot 8 Olive oils, each offering a different drinking experience. Accompanied by three different canapés, depending on which infusion is chosen, all served on a Lot 8 olive oil wafer. – Spiced oil (chilli, hibiscus, anise), accompanied by a Gewürztraminer cream cheese. – Herbaceous oil (dill, thyme, tarragon), accompanied by pineapple cured pork belly – Floral oil (Earl Grey, lavender), accompanied by feijoa cured salmon.
- $21