Glass

Glass is a contemporary restaurant in the centre of our capital city, where the tastes and stories of diverse places and people come together on your plate, in your glass and around your table.We serve a short, ever-changing menu, along with our list of natural wines, as vibrant and fun as the people who make them.

Contact:
Bookings:

Events - October 1 - 31

Black Estate

Glass and North Canterbury vineyard Black Estate are kindred spirits. Their mutual focus on organics, biodynamics and sustainability, has given them not only a close working relationship but a firm friendship.

Welcoming Black Estate owners Nicholas Brown and Penelope Naish along with Grant Soeburg, head of the vineyard's two-hatted restaurant to Glass. Grant works with Glass Head Chef Romesh Dissanayake to serve a tasting menu matched with a pairing of Black Estate wines.

    *Cannot cater to dietary requirements

Dates:

Various times throughout October

Oct 08, 5:30pm - 7:30pm

Oct 08, 8:15pm - Late

Price: $170

Event enquiries: manager@glassrestaurant.co.nz

Gatherings at Glass

Chef Alex Davies of Gatherings has always been ahead of the curve. He was going plant-based when most of New Zealand was still stuck on meat and three veg, and his response to the Covid-19 crisis was downright radical. He effectively abandoned the fine dining menu that earned him a hat at last year's Cuisine Good Food Awards in favour of a menu focused on affordability, sustainability and community. The jewel in its crown is the Fish Supper - a whole, line-caught fish, served with a selection of sides and designed to be shared. A casual and delicious meal, brave in its simplicity and trailblazing in its timeliness.

Glass Head Chef, Romesh Dissanayake and owner, Jonathan Brookes are thrilled to welcome Alex and his team into their kitchen to present this uniquely contemporary dining concept to Wellingtonians. They will be sourcing sustainable local produce to craft a tasting menu based around the wildly popular Fish Suppers ethos.

    *Cannot cater to dietary requirements

Dates:

Various times throughout October

Oct 10, 5:30pm - 7:30pm

Oct 10, 8:15pm - Late

Price: $85

Event enquiries: manager@glassrestaurant.co.nz

Seela

Seela is named after Glass Head Chef, Romesh Dissanayake's dear Sri Lankan grandmother. His approach is to serve food and create an atmosphere that is not fussy but warm and convivial.

Made up of multiple dishes, designed to share, Romesh wants to introduce diners to Sri Lankan cuisine, which goes beyond rice and curries: think fresh coconut sambals, lentil donuts, curd and coconut treacle, kottu roti, curry leaves, okra vibes, alongside lots of loud, fun, colourful music. (You'll be encouraged to eat with your hands too!)

A drinks list curated exclusively for Seela will be available for purchase.

  • DFDairy Free
  • GFGluten Free_possible
  • NFNut Free_possible
  • VVVegan_possible
  • VVegetarian_possible

Dates:

Various times throughout October

Oct 23, 7:00pm - Late

Oct 24, 7:00pm - Late

Price: $70

Event enquiries: jonathan@glassrestaurant.co.nz

Dine - October 1 - 11

Gul-Bossam

Free range Long Bush pork belly and Pacific rock oysters with housemade kimchi, ssamjang, mustard leaf and pickles.

  • DFDairy Free_possible
  • GFGluten Free_possible
  • NFNut Free_possible

Price: $35

Availability: Lunch & Dinner

Fixed Menu

Courses Outline:
Crispy seafood pancake, mussels, clams, squid, radish and chives

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Festival Dish: Gul-Bossam - Free range pork belly and Pacific rock oysters with housemade kimchi, ssamjang, mustard leaf and pickles

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Mochi ice cream balls with red bean, matcha, cinnamon

  • NFNut Free_possible

Price for three courses: $75

Burger - October 12 - 31

Out for a Duck

Crispy confit duck leg with pickle, cucumber and gravy in a housemade brioche bun.

  • NFNut Free

Garage Project Beer Match: Noon Juice

Price: $26 / with Garage Project beer $36

Availability: Lunch & Dinner