Iron Chef Shellie
 

Floriditas

My last day in Wellington, and I knew the breakfast spot I wanted to hit up, Sweet Mother’s Kitchen; serving up New Orleans, Cajun and creole flavours. Little did I realise, it was a public holiday in New Zealand that day, and my destination would be closed.

Travel & Dining

Floriditas
November 9, 2011
Dining , Travel

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Floriditas

My last day in Wellington, and I knew the breakfast spot I wanted to hit up, Sweet Mother’s Kitchen; serving up New Orleans, Cajun and creole flavours. Little did I realise, it was a public holiday in New Zealand that day, and my destination would be closed. 🙁

Not to fear, I had a few other options listed, and a facebook fan had also suggested to go to Floriditas. Located in the popular Cuba Street, it had a gorgeous old world charm. I didn’t get too snap happy here as I was dining on my own, and the place was packed. Like most places around, it is known for it’s use of local produce, season food, and great wine list.

Ham off the bone, poached eggs, hollandaise and toast

I am loving poached eggs since I first tried them this year. The ham off the bone made all the difference from your deli sliced ham. Not only did it look gorgeous, it tasted every bit as delicious as it looks.

A very popular spot amongst the locals, Floriditas are open for breakfast, lunch, dinner and everything in between. Open 7 days a week, and I can confirm, on public holidays (with a surcharge).

Phone: +64 381 2212
Email: marc.weir@floriditas.co.nz
Website: http://www.floriditas.co.nz
Address: 161 Cuba Street, Wellington

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Tickets now on sale – WLG Pop Up Restaurant

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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

2 comments on “Floriditas
  1. Hannah

    I will steal the teacup. I will steal the teacup to add to my antique teacup collection.

    November 10, 2011 at 1:49 pm
  2. Marc

    Slight mistake on your blog re surcharge – we never charge surcharge on a public holiday. Great pics by the way.

    August 6, 2013 at 8:19 am
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Shellie Froidevaux

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