Experience the Oak and Vine take on modern European cuisine, Join us as we celebrate and cherish great tasting meals, with locally sourced seasonal produce. From the sanctuary of our comfortable dining room and bar, witness the transformation of Wellington's iconic Courtenay Place from the hustle and bustle of daytime
89 Courtenay Place, Te Aro, Wellington
This venue is wheelchair accessible
Dish Description: Iranian spice marinated Lumina lamb rump with tomato, saffron salsa, cumin and apricot puree, tangy raisins, charred broccolini, Woodhaven Gardens Negi onion, vermicelli puff.
A modern interpretation of little-known Iranian flavours.
Garage Project Chipper, Hazy IPA: $12
A four-course cocktail degustation menu inspired by the theme “breaking the mould”. A platter of cocktails in four different flavours and forms made with different techniques.
Amuse-Bouche: Gelée D'Orange
Reid + Reid Native gin, Aperol, Campari, star anise, Tabasco, and lime in orange jelly served in an orange peel.
Entrée: I Am Not A Tomato
A cocktail transformed into a tomato to intrigue and surprise your taste buds, making vegetables much more enjoyable and desirable.
Main Course: Pomme Blanc
Reid + Reid Native Gin, housemade makrut lime, kawakawa and apple syrup, egg whites, Grand Marnier, served with housemade strawberry leather.
Night Cap: Beer Sphere
Spherified cocktail bubble with Duncan's Pastry Stout, Drambuie, under a housemade almond tuile served on a tamarillo puree.
Accompanied by grilled octopus with black rice, verde and seaweed.
Bookings are essential
Apple juice, makrut lime, kawakawa and apple syrup, lime, and egg whites. Served with a homemade strawberry leather