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