Spring Kitchen

Spring Kitchen takes you on a gastronomical journey right in the heart of Wellington. Our restaurant offers progressive world cuisine inspired by Asian flavours, fine wine pairings and unique artisan cocktails. Be inspired by our kitchen’s innovative spirit and immerse yourself in the Spring Kitchen experience

Bookings: Contact us by phone, email or through our website

Contact:

Dine - August 1 - 16

Festival Dish

Dashi made with venison bones, topped with venison, Scorching Bay kombu caviar, fizzy essence and a popping nori leather.

  • DFDairy Free
  • GFGluten Free
  • NFNut Free

Price: $28

Availability: Lunch & Dinner

Regional Beverages

Beer:
Garage Project Hatsukoi Lager, Neo Tokyo lager: $11.5

Non-Alcoholic:
House made, Pineapple Thyme Mocktail: $12

Wine:
Lanesdowne Estate(Masterton), Syrah: $17

Burger - August 17 - 31

Garden of Five Senses

Organic free-range lamb flap with Garage Project Aro Noir adobo glaze, buldak fire sauce, spring onion sambal, daikon kimchi and Cheddar in a baguette bun, with shake-it-up fries. Matched with Garage Project Aro Noir - Friendly Roasty Stout.

  • DFDairy Free_possible
  • NFNut Free

Garage Project Beer Match: Aro Noir - Friendly Roasty Stout

Price: $20 / with Garage Project beer $32

Cocktail - August 1 - 31

Island Bay Sour

Lighthouse Gin-infused with Island Bay wild fennel, elderflower liqueur, lime juice and egg white, accompanied by Island Bay wild fennel-cured salmon belly with daikon and fenugreek.

  • VVegetarian_possible

Price: $28

The Virgin Island Bay

Mocktail

Pineapple juice, Island Bay wild fennel, lime juice and elder flower syrup. Accompanied by Island Bay wild fennel-cured salmon belly with daikon and fenugreek.

  • VVegetarian_possible

Price: $18