Thistle Inn

Go on an historic and culinary journey at one of the oldest establishments in New Zealand.

Contact:

Events - August 1 - 31

A Lady Butcher is Back

In this butcher and beer takeover, expect mouthwatering delights with top quality, free range meats sourced from The Lady Butcher. The butcher herself, Hannah Childs, will be in-house so you can chat to her about her tips and tricks of the trade. Great meats need a perfect partner, so who else than Hannah's partner in life Behemoth's Andrew Childs. There will be an array of damn good beers available to suit this delicious one-day-only menu. This duo are at the top of their game, passions of their trade and the perfect pair.

    *Cannot cater to dietary requirements

Dates:

Various times

Aug 17, 12:00pm - Late

Price: Free entry, pay on consumption

Event enquiries: scott@thistleinn.co.nz

Frank's Franks

Inspired by the endless and uncomplicated street food sausage options of Germany, Frank’s Franks was born in Berlin with New York in mind.

Frank’s Franks are generous, satisfying, and lip-smackingly luscious, serving up the best of the brat, including their best wurst - an Island Bay Butchery frank, Esther's sauerkraut and bread 'n' butter pickles, Al Brown's Old Yella habanero mustard, cheese and t-sauce all nestled in a Shelly Bay overnight fermented roll.

Frank-ly bangin’ bangers, and perfectly matched with a special collab beer from Heyday Beer Co. Prost!

    *Cannot cater to dietary requirements

Dates:

Various times

Aug 19, 10:00am - Late

Price: Free entry, pay on consumption

Event enquiries: scott@thistleinn.co.nz

Long Lunch with Tora Collective

Tora Collective is a kiwi story that warms your heart. With a focus on sustainability and situated in Tora on Wairarapa's coast, owners Claire and Troy established their business to keep our kaimoana in New Zealand. For an indulgent long lunch, they will join us to share their story and just as importantly, their fine produce. Our executive chef has designed a Tora-inspired menu including crayfish and lemongrass dumplings and kina blini. Sit back and enjoy a four-course menu from coast to table, with each course carefully paired with another of Wairarapa’s fine producers, Palliser Estate. What better way to spend a Saturday afternoon?

    *Cannot cater to dietary requirements

Dates:

Various times

Aug 06, 1:00pm - 4:00pm

Price: $185

Event enquiries: scott@thistleinn.co.nz

*This event has shared seating

Join waitlist

Dine - August 1 - 14

The Foot End Facing Up

The Thistle Inn has stood on Town Acre 515 since 1840 when William Couper served his first rounds. Then it was just a single-storey, gabled building with attics above. Until the 1876 reclamation, it faced the beach and people walked, rowed or paddled here to slake their thirst and their appetite. William was a keen hunter and was often found in the hills around Wellington hunting wild boar and deer which he dutifully butchered for his wife to serve up at the pub much to the delight of punters. Mrs Couper would often use the wild pork for her Sunday roast, not quite a porchetta but much loved all the same. The shape of New Zealand was used as a marketing tool to attract Italian migrants with a 19th-century promoter of Italian immigration showing how New Zealand bears a resemblance to Italy, by turning it upside down with "the foot end facing up", Wellington was a popular choice to live for a lot of Italians hence the name of our dish. This porchetta dish is a nod to William and his wife and the Italians who immigrated to Wellington during this time to help make Wellington what it is today.

Dish Description: Longbush pork porchetta with lentils du puy, smoked pork belly lardons, cavolo nero, calvados sauce and salsa verde

    *Cannot cater to dietary requirements

Price: $38.00

Availability: Lunch & Dinner

Regional Beverages

Wine:
Urlar "The Mediator", Pinot Noir: $15.00

Burger - August 12 - 31

Au Poivre

60/40 chuck and brisket blend patty with housemade Longbush Pork nduja, double cheese, onion, café de Paris, pickled red onions and au jus in a potato bun, with seasoned fries

  • VVegetarian_possible

Garage Project Beer Match: Chipper

Price: $28 / with Garage Project beer $39

Availability: Lunch & Dinner