The Tasting Room: Menu

2 Courtenay Place, Wellington Central, Wellington City

Outdated Menu?

If you know this menu is outdated, we'd like to know too.
Report Outdated Menu

Dinner Menu

Tasting Plates: Balsamic vinegar, olive oil, butter; 7.00
Crusty garlic bread: Garlic and herb butter; 7.00
Chunky fries or shoestrings: Aioli, tomato sauce; 7.00
Tomato, parmesan and basil arancini: Red pepper, vine tomato, almond sauce; 10.00
Tarakihi goujons: Golden lager beer batter, tartare sauce; 11.00
Wagyu beef sliders: Three classic American mini beef b; 13.00
Polenta crumbed calamari: Aioli, lemon; 9.00
Smoked hoki and potato croquettes: Spiced mayonnaise; 10.00

Grilled haloumi: Avocado, asparagus, lemon; 16.00
Rare angus beef bavette: Habanero mayonnaise, rock salt; 14.00
Greenlipped mussels: Steamed in aromatic spices with Italian parsley and
garlic; 16.00
Calamari and spicy chorizo salad: Kalamata olives, cherry tomatoes, chickpeas, rocket, paprika oil; 16.00
Duck liver pâté: Melba toast, pickled shallots, cornichons; 14.00
Spicy cheese fondue: With crusty bread soldiers; 15.00

Free range pork loin: Grilled apple, fennel, celeriac and red cabbage slaw,
apple jus; 26.00
Lemon and thyme chicken breast: Leek and potato galette, new season asparagus and
thyme jus; 26.00
Roasted lamb rump: Soft parmesan gnocchi, snow peas, baby carrots and minted jus; 29.00
Fresh market fish: On panzanella - capsicum, vine tomato, cucumber,
basil salad, crème fraiche salsa verde; 28.00
Roast vine tomato and tapenade tart: Feta, rocket, caramelised onion and balsamic
reduction; 22.00
100% Wagyu beef burger: Kapiti Te Horo Swiss cheese, tomato, butterhead
lettuce, house chutney, shoestring fries; 22.00
Beer battered tarakihi: Served with chunky fries, coleslaw, vinegars and sauce tartare; 22.00
21 day aged sirloin steak: Hand cut chips, café de Paris butter, beef jus; 30.00

Free range eggs: How you like them, on buttered 5 grain toast.; 10.00; With bacon 13.00
Grilled haloumi: With avocado, asparagus and preserved lemon; 16.00
French toast: Poached rhubarb and strawberries with runny cream; 18.00
Calamari and spicy chorizo salad: With kalamata olives, cherry tomatoes, chickpeas, rocket and paprika oi; 16.00
The Tasting Room breakfast: Bacon, sausage, black pudding, mushrooms, tomato, roesti, eggs and toast; 22.00
Beer battered tarakihi: Served with chunky fries, coleslaw, infused vinegars and sauce tartare; 22.00
Wagyu beef burger: A 100% wagyu beef patty, Te Horo Swiss cheese, tomato, butterhead lettuce, homemade chutney and shoestring fries; 22.00

Sennor Roesti: Champagne ham off the bone, roesti potato, cheese, tomato and fried eggs; 20.00
Lox Roesti: Smoked salmon, roesti potato, spinach, poached eggs and hollandaise; 21.00
Gemüse Roesti: Sautéed asparagus, roesti potato, , tomato and fried eggs; 19.00

Ciabatta bread: Ciabatta bread; 7.00
Crusty garlic bread: Garlic and herb butter; 7.00
Chunky fries or shoestrings: Aioli, tomato sauce; 7.00
Tomato, parmesan and basil arancini: Red pepper, vine tomato, almond sauce; 10.00
Spicy cheese fondue: With crusty bread soldiers; 15.00
Tarakihi goujons: Golden lager beer batter, tartare sauce; 11.00
Wagyu beef sliders: Three classic American mini beef burgers; 13.00
Polenta crumbed calamari: Polenta crumbed calamari; 9.00
Smoked hoki and potato croquettes: Spiced mayonnaise; 10.00
Duck liver pâté: Melba toast, pickled shallots, cornichons; 14.00

Panzanella salad: Roast capsicum, vine tomato, olives, basil, dressed rocket, cucumber and ciabatta; 12.00
Calamari and spicy chorizo: Kalamata olives, cherry tomatoes, chickpeas, rocket and paprika oil; 16.00
Roasted asparagus: Topped with a free range poached egg, parmesan and croutons; 12.00
Greenlipped mussels: Steamed in aromatic spices with Italian parsley and garlic; 14.00
Veal schnitzel: Red cabbage, fennel and celeriac slaw with caper and lemon dressing; 15.00
Grilled haloum: Avocado, asparagus and lemon salad; 16.00
Wagyu beef burger: A 100% wagyu beef patty, Te Horo Swiss cheese, tomato, butterhead lettuce, homemade chutney and shoestring fries; 22.00
Beer battered tarakihi: Served with chunky fries, coleslaw, vinegars and sauce tartare; 22.00
Beef Wellington: Prime angus beef fillet wrapped in bacon and topped with mushroom duxelle, encased in puff pastry, served with lyonnaise potatoes and truffled gravy; 36.00
Sides: Fresh veges from Cuba Fruit Mart or a dressed garden salad or chunky/shoestring fries; 7.00

Ciabatta bread: Balsamic vinegar, olive oil, butter; 7.00
Crusty garlic bread: Garlic and herb butter; 7.00
Chunky fries or shoestrings: Aioli, tomato sauce; 7.00
Tomato, parmesan and basil arancini: Red pepper, vine tomato, almond sauce; 10.00
Spicy cheese fondue: With crusty bread soldiers; 15.00
Tarakihi goujons: Golden lager beer batter, tartare sauce; 11.00
Wagyu beef sliders: Three classic American mini beef burgers; 13.00
Polenta crumbed calamari: Aioli, lemon; 9.00
Smoked hoki and potato croquettes: Spiced mayonnaise; 10.00
Duck liver pâté: Melba toast, pickled shallots, cornichons; 14.00

Did you eat at this restaurant? Have an opinion to share?