Logan Brown – Wellington on a Plate 2013

www.misopeckish.comCan you believe it, this is our sixth Wellington on a Plate event and perhaps the best one so far.  Logan Brown is a Wellington institution  which was co-owned by Al Brown and Steve Logan, who have since departed, have won the heart of many kiwis and travelers abroad.

The interior of the restaurant, in an old Bank of New Zealand building, with an octagonal shape with limited number of seats.

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To avoid disappoint when dining here for any occasion, it is best to make a booking ahead of time, especially if you are deciding to have their degustation menu which is only served on Saturday evenings at 8pm.

When we arrived, we were taken to our table where the menu was nicely laid out on the table waiting for us.   As we were taking off our coats, the waitress offered to take our coats, in which I obliged.

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The entire menu was so tempting that  we decided to order one entree, two mains and two desserts.

Warm breads were served in addition to the set menu where butter and olive oil and balsamic vinegar accompanied the breads.  Today’s house made bread is rowena (Maori bread).  The crust was delightful and crusty, while the inside was warm, soft and flavoursome.

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Vine-smoked salmon with beetroot gnocchi, baby herbs and horseradish cream was nicely cooked with a good balance of flavour.  the salmon was perfectly cooked, not under nor over cooked.  The beetroot gnocchi was unusual but delicious.

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Cook Strait Butterfish with Tuatua fritter and salsa verde.  Again, another perfectly cooked fish.  the  Tuatua fritter is to die for, every bite exploded with juice and flavour.  the dish was well seasoned.   Everything married well together.

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Roasted Pirinoa Station lamb loin, ParrotDog Bloodhound-braised shoulder, orange kumara puree and Te Horo bok choy.  Good contrast of textures, perfectly cooked where the lamb was still pink inside.

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We ordered the truffled fries with reggiano parmesan additionally to the set menu.  They were generously salted and topped with a heap of freshly shaved parmesan – absolutely devine.  I wish we had ordered the larger bowl.

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Whittaker’s Dark Ghana chocolate Vengeance with milk chocolate caramel, raspberry and pear gum drop ice cream.

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Pinnacle Grove walnut and apple cobbler with Zany Zeus mascarpone and Ohariu Valley rhubarb was good.  the apple cobbler was crunchy on the top, and moist on the inside.  it went well with the rubarb and mascarpone.   it would have been nice if the cobbler contained more apple.

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Service was  pleasant, swift, outstanding  and unpretentious.  The waitress was knowledgeable and our water was regularly topped up.

Location: 192 Cuba St (Corner of Cuba & Vivian), Wellington

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