Wealthy NZers and tourists continue to dine at top restaurants.

Top notch Wellington restaurant Logan Brown reports that overall revenue for his business in 2008 was higher than 2007.

At La Cloche Restaurant in Wellington, Allister Wood said his customers are still happy to buy good French champagne for $103 per bottle.

Ohariu Valley’s Boomrock conference centre (with chef Tony Smith who is well known from his Hawkes Bay restaurant, and was previously Bouquet Garni’s head chef in Wellington, and has been Beef and Lamb ambassador 3 times) hosted an event with Marlborough winemaker Allan Scott. For $195 each that included a five-course lunch with matching Allan Scott wines, not mention the clay shooting, golf, and transport to and from Wellington City .

Still plenty of money going round . . .

Source:  Dominion Post 2/2/09