Wellington , North Island
Tel: 64 4 801 5114
Concierge.com's insider take:
Wellington's most atmospheric restaurant occupies a former 1920s bank building, whose high domed ceiling and Corinthian columns now overlook a wooden bar and booths with red banquettes. The paua (abalone) ravioli with basil, coriander, and lime beurre blanc is locally famous, and both the wild-boar pie (with cherry relish and roasted shallots) and the rack of lamb (with sautéed white beans and caramelized garlic custard) are top-notch. To aid the choice of after-dinner digestifs, servers bring around a drinks trolleythe grown-ups' equivalent of a dessert cart.
No lunch on weekends.
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