French-inspired Hippopotamus offers a delicious and sophisticated dining experience in a stunning setting.
Bookings: Contact us by phone, email or through our website
Bob started in the hospitality trade in his home town of Edinburgh at age 15 in the Rocco Forte Balmoral Hotel before being part of the opening team for the infamous Harvey Nichols as senior chef de partie. In 2007 Bob moved to Melbourne where he worked at Bacash as senior chef de partie before returning to Edinburgh and working in Michelin starred restaurants The Castle Terrace, and 21212. He then came to Wellington to take up the head chef role at Scopa and in 2017 he moved to Australia where he was made head chef in Pascale Bar & Grill in QT Melbourne.
This Trans-Tasman collaboration brings together two chefs from QT Wellington and QT Melbourne both with a passion for natural ingredients and bringing the freshness and natural flavours of these ingredients to the plate. Fusing contemporary Australian cuisine of Pascale and French influenced Kiwi flavours of chef Jiwon Do of Hippopotamus, they make the most of land and sea. Each chef will create three dishes from the same ingredients they’ve foraged themselves.
TICKET TYPES: $250 (with wine match), $190 (food only)
Various times throughout August
Aug 14, 6:30pm - Late
Aug 15, 6:30pm - Late
Price: $190 - 250
Event enquiries: firstname.lastname@example.orgBuy Tickets
Nestled in the middle of a seven-course degustation menu, crayfish and catch of the day with wild harvest wakame, sea chicory and Lot Eight Sweet Aromatic Olive Oil.
- This menu is available in the Hippopotamus Private Dining Room
- Bookings only (no walk-ins)
- 2 seatings available: 5:30pm and 8:30pm
Lumières éteintes - Lights off
Woody’s Free Range coppa with Granny Smith apple, tomato, ginger and cucumber consommé (sight)
Awatoru Albacore tuna pastrami with saffron, shallot vinaigrette and mānuka smoke (scent)
Festival Dish: Crayfish and catch of the day with wild harvest wakame, sea chicory and Lot Eight Sweet Aromatic Olive Oil (sound)
Preston’s Grass Fed Girls lamb rack, black garlic jus, Wellington Chocolate Factory’s chocolate paint with a mint and horseradish macaroon (taste)
Six Barrel Soda’s strawberry and cream syrup with Ōtaki honey and hibiscus (texture)
Price for five courses: $185
Matched to each course, : $250
Horopito-infused Martinborough Pinot Noir from The Elder, Pinot Noir Gin, blackcurrant soda water and tonic water with fresh rosemary, thyme and juniper berry, accompanied by Wairarapa horopito and kelp-wrapped wild venison with fig, bacon and mushroom and a pink peppercorn and raspberry meringue, dressed in a juniper jus.
Six Barrel Soda rhubarb and juniper soda water, cranberry juice and Mediterranean tonic, dressed with fresh rosemary, thyme and juniper berry. Accompanied by Wairarapa horopito and kelp-wrapped wild venison with fig, bacon and mushroom and a pink peppercorn and raspberry meringue, dressed in a juniper jus.