Iron Chef Shellie
 

Logan Brown

So let’s start with our first taste of Wellington. In a lovely old bank building, Logan Brown is located in the popular Cuba Street; and has a great variety of local wines and foods to choose from. Shaun Clouston is the head chef and partner at the award winning fine dining restaurant.

Travel & Dining

Logan Brown
November 4, 2011
Dining , Travel

Let's Be Friends

Subscribe to my newsletter to stay in touch and be first in line for new recipes and regular subscriber-only treats.

Click to Subscribe

Logan Brown

So let’s start with our first taste of Wellington. In a lovely old bank building, Logan Brown is located in the popular Cuba Street; and has a great variety of local wines and foods to choose from.

Shaun Clouston is the head chef and partner at the award winning fine dining restaurant. You can pop in for a casual meal, a drink or a quick bite before a show. Logan Brown has it all, including a private function room. With an emphasis on serving the best seasonal ingredients from local producers, as well as favouring organic and fair trade.

Penny and I were running late due to delayed flights, so we met Ed and Claire there as they were just finishing off their entrées. Penny and I settled for a light entrée course with side dishes to leave room for dinner, whilst Ed and Claire indulged in their main courses.

We started with an amuse bouche or koha, a crab infused panna cotta with micro herbs.

I went for a daily special that was the Pāua ravioli. My boss who is from New Zealand was telling me about paua before I left, so I knew I wanted to try it as it was local. It was delicious, delicate and rich all at the same time.

Penny went for another daily special, the scallops.

Line-Caught Snapper with Yellow-Foot Paua, Fava Beans & Parmesan Crusted Fennel

Rangitikei Lamb Rack with Milk Braised Belly, Cauliflower Cheese & Crushed Peas

We shared Truffled Fries with Reggiano Parmesan, and Wagyu Fat Potatoes with Habanero Mayonnaise and as well as a green salad.

Little crayfish IN the bar! There are little fish swimming on the other side of the bar.

Opening Hours:

Lunch – Monday to Saturday (12-2pm)
Dinner – seven nights from 5.30pm

Phone: +64 4 801 5114
Fax: +64 4 801 9776
Email: enquiries@loganbrown.co.nz
Website: http://www.loganbrown.co.nz/
Address: 192 Cuba Street, Wellington New Zealand

—————————————————————————————

Tickets now on sale – WLG Pop Up Restaurant

—————————————————————————————

This year’s menu will include tapas-style shared plates created especially for WLG by some of the Wellington regions most sought-after chefs for only $35, including Rex Morgan, head chef at Boulcott Street Bistro and one of the select few chefs to have won all of New Zealand’s culinary awards, Shaun Clouston, head chef at Cuisine Magazine’s Restaurant of the Year 2009 – Logan Brown, Tom Hutchinson, head chef and owner of Capitol, one of the Wellington’s most successful restaurants and Terry Lowe, head chef at Black Barn Restaurant and Vineyard Hawke’s Bay voted by Cuisine Magazine as New Zealand’s best winery restaurant in 2011.

Tickets are now on sale and can be purchased via au.timeout.com/Melbourne, although there will be limited walk ins accepted.

Iron Chef Shellie visited Wellington as a guest of Positively Wellington Tourism.

Comments

9 comments on “Logan Brown
  1. Allan

    OMGOSH jealouS! looking forward to going to WLG =)

    November 4, 2011 at 8:29 pm
  2. penny aka jeroxie

    nom nomz! Thanks for being my plane buddy 😀

    November 5, 2011 at 1:41 am
  3. Leah

    wow the photos and the food look stunning!

    November 5, 2011 at 6:16 am
  4. Gourmet getaways

    OH WOW!!! It all looks absolutely amazing! Truffle fries and wagyu fat potatoes, amazing!

    November 5, 2011 at 7:52 am
  5. Hannah

    Wait, wait! Where’s the dessert? You spoke of dessert and it’s not there! Delicious fries are all well and good, but the sugar…. the sugar… 😛

    November 5, 2011 at 12:41 pm
  6. Winston

    Holy friggin COW! Everything looks SO extravagant and utterly mouth-watering!! I can’t decide which I’d want more. But the Wagyu fats potatoes really made my jaws drop haha

    November 7, 2011 at 12:05 am
  7. Nic@diningwithastud

    Now THOSE are some serious parmesan fries

    November 9, 2011 at 2:10 pm
  8. Thanh

    I love abalone. Now I know another name for it.

    November 27, 2011 at 12:49 am
Tags  >>  

Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

Subscribe to the Email List

Find out more about Shellie


© 2020 Shellie Froidevaux
All images and content on this site are protected by copyright. Written permission is required from the author if you wish to use any material anywhere on this website. Please be nice, please respect my creative work and hard work.