This Wellington icon is set in a charming Victorian cottage, serving modern fare alongside classic bistro dishes.
Bookings: Book by phone
Not content with his dual degrees in business and sports management, Chef Edouardo Jordan decided to enrol in culinary school at Le Cordon Bleu which then led to him working in renowned restaurants such as The French Laundry and Per Se. He now owns and runs three restaurants in Seattle: Salare, JuneBaby, and Lucinda Grain Bar. Each has their own set of accolades, including Food & Wine Magazine Best New Chef and Eater Best New Restaurant in 2016 for Salare, and One of the World's Greatest Places by Time, and a three-star New York Times review for JuneBaby. In 2018, Chef Edouardo won two of the prestigious James Beard Awards for Best Chef Northwest for Salare, and Best New Restaurant for JuneBaby. Chef Edouardo’s food covers everything from French and Italian cuisine from his classical training, to his highly personal and educational Southern cuisine, the food of his roots.
Chef Edouardo joins Boulcott Street Bistro for this collaboration. Kick your day off with ‘Moonshine Time’ as you arrive with drinks and finger food from Chef Edouardo’s Lucinda Grain Bar. Enjoy a shared four-course meal, celebrating and exploring Chef Edouardo’s African-American and Chef Rex’s Māori cultural heritage, with dishes inspired by each. As the meal progresses the lines blur and you’ll find a delicious fusion of the two.
Tickets for this event are limited, therefore to give everyone an equal opportunity to access tickets these were allocated by ballot. The cut off for this has now past and ballot entries will be notified by Friday 7 June.
Various times throughout August
Aug 17, 12:00pm - 4:00pm
Aug 18, 12:00pm - 4:00pm
Event enquiries: email@example.com
Papillote of the South Coast - Long line caught Cook Strait fish, mussels and tuatuas paired with native seaweeds, Boulcott garden grown herbs and Pauatahanui samphire, steamed in a saffron white wine broth.
Availability: Lunch & Dinner
Housemade blini with Zany Zeus crème fraîche, accompanied by a choice of hot smoked King Salmon or Mushroom House oysters mushrooms and Shoots NZ micro salad
Festival Dish: Long line caught Cook Strait fish, mussels and tuatuas paired with native seaweeds, Boulcott garden grown herbs and Pauatahanui samphire, steamed in a saffron white wine broth
350 grams T-Bone with smoked garlic and thyme butter, BSB green salad and red wine jus
Price for two courses: $45
Angus beef patty, shaved dry aged entrecote, escargot butter, Kāpiti Te Horo fromage and Dijon slaw in a toasted white bun with french fries and french onion dipping sauce. Matched with Garage Project Aro Noir - Friendly Roasty Stout.
Garage Project Beer Match: Aro Noir - Friendly Roasty Stout
Price: $23 / with Garage Project beer $39
Reid + Reid Reverend Dawson Gin and Reid + Reid Vermouth with a citrus oleo syrup, topped with a choice of three infused Lot Eight olive oils, accompanied by canapés matching your chosen infusion, served on a Lot Eight olive oil wafer. Non-alcoholic option brought to you by Seedlip.
A mix of Seedlip Spice 94 non-alcoholic spirits with a citrus oleo syrup, topped with a choice of three infused Lot 8 Olive oils, each offering a different drinking experience. Accompanied by three different canapés, depending on which infusion is chosen, all served on a Lot 8 olive oil wafer. - Spiced oil (chilli, hibiscus, anise), accompanied by a Gewürztraminer cream cheese. - Herbaceous oil (dill, thyme, tarragon), accompanied by pineapple cured pork belly - Floral oil (earl gray, lavender), accompanied by feijoa cured salmon