Founder Antonio Cacace shares the beauty of traditional, authentic Italian cuisine and products sourced from Italy.
The Massa Lubrense community in New Zealand is the second largest in the world outside of Massa Lubrense itself. They began arriving on Aotearoa's shores at the turn of the 20th century, settling in Island Bay, Makara, Eastbourne, Lower Hutt and Nelson. Alongside a rich food culture, they brought with them a unique set of fishing techniques and set about growing scores of tomatoes and other fruit and vegetables. Over the years, these communities have played a meaningful part in transforming the Wellington food culture. We tell the story of Massa Lubrense on a plate: passionately prepared seafood and carefully cultivated vegetables.
Dish Description: Wellington Trawling Company fish fillet wrapped in prosciutto di Parma and flakey puff pastry, with a fricassee of Mushroom House pink oyster mushrooms, cherry tomatoes, potatoes, lemon butter and Esther's beetroot pickles.
Availability: Lunch & Dinner
Parrotdog, Hazy IPA: $12
Pencarrow, Chardonnay: $14
Pond Paddock, Pinot Noir: $14
Pond Paddock, Chardonnay: $14