glass wine bar & bistro

glass offers simple, unfussy dishes based on bistro classics. We’re proud of our list of fine natural wines from France and New Zealand, great wines made by great people. Influenced by the modern approach to the Parisian bistro, our focus is on great ingredients, flavourful food and fun.

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

Contact:

Events - August 1 - 31

La Régalade: Origins of Bistronomie: Ollie Clarke (Paris)

Born in the UK, Ollie Clarke apprenticed under legendary chef Rick Stein and spent several years at his flagship Cornwall restaurant, before moving to Paris to work at La Régalade Saint-Honore. Under the tutelage of Bruno Doucet who with Yves Camdeborde founded bistronomie, Ollie learned the principles of the movement: the rigour of haute-cuisine technique applied to simple, traditional dishes, using the best ingredients from the best producers. Ollie took his first head chef role in his mid-twenties and by the age of 30 he was owner-chef at Origins 14, the original Régalade, where he is one of the brightest lights of bistronomie cuisine.

Glass owner Jonathan Brookes welcomes Ollie to Wellington. Combining their passion, knowledge and talent, together they create a multi-course degustation menu centred on the French culinary ethos of bistronomie. Paired with a complementary line up of natural wines, there’s nothing prim and proper about this style of dining. Think unpretentious, convivial, fun, even noisy and a little loose.

  • DFDairy Free_possible
  • GFGluten Free_possible
  • NFNut Free_possible
  • VVegetarian_possible

Dates:

Various times throughout August

Aug 09, 5:30pm - 8:15pm

Aug 09, 8:30pm - Late

Aug 10, 11:30am - 2:30pm

Aug 10, 5:30pm - 8:15pm

Aug 10, 8:30pm - Late

Price: $150

Event enquiries: jonathan@glassrestaurant.co.nz

Māhī

Restaurant Māhī, the London based mobile popup restaurant by George Mcleod, Eilish Roberts and Keir Ballantyne, is coming home to take over Glass for Visa WOAP. Māhī, which means to ferment or purify, first began as a way for the team to share their mutual love of delicious food and great hospitality. The Wellington trained trio will present a tasting menu of seasonal Kiwi ingredients prepared with clever technique and a focus on fermented and foraged produce. Expect to see dishes like their hāngi baked beetroot with buttermilk and walnut miso; cherry kernel infused custard tart with pickled cherries.

  • VVegetarian_possible

Dates:

Various times throughout August

Aug 23, 7:30pm - Late

Aug 24, 7:30pm - Late

Price: $110

Event enquiries: keir@restaurantmahi.com

Dine - August 1 - 16

Festival Dish

Wild Venison à la Royale - Awatoru wild venison flambéed tableside, served with celeriac purée, porcini mushrooms and roasted chestnuts, and blanketed in a sauce à la royale.

  • DFDairy Free_possible
  • GFGluten Free_possible
  • NFNut Free_possible

Price: $44

Availability: Lunch & Dinner

Fixed Menu

Courses Outline:
Classic French leeks vinaigrette
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Festival Dish: Awatoru wild venison flambéed tableside, served with celeriac purée, porcini mushrooms and roasted chestnuts, and blanketed in a sauce à la royale
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Crème Brûlée

  • DFDairy Free_possible
  • GFGluten Free_possible
  • NFNut Free_possible

Price for two courses: $55

Price for three courses: $60

Burger - August 17 - 31

Flesh & Bone

Beef patty with bone marrow, truffle butter, pickle and winter salad in a milk bun, with glass fries and soubise. Matched with Garage Project Kuro - Japanese inspired Black Lager.

  • GFGluten Free_possible
  • NFNut Free_possible
  • VVegetarian_possible

Garage Project Beer Match: Kuro - Japanese inspired Black Lager

Price: $25 / with Garage Project beer $35