August 31, 2019

We have had a lot on our plate recently… and we’re about to have some more. Annual foodie mecca Visa Wellington on a Plate is on throughout August, with tickets on sale now. Feast your eyes on what we’ve got in store for you…

Hippopotamus

Event: Foragers Feast Chef Collaboration

Wednesday 14 August and Thursday 15 August from 6.30pm
Tickets $190/$250 (with wine match)

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 the contemporary Australian cuisine of Pacale Bar & Grill’s Bob Piechniczek and the French-influenced Kiwi flavours of chef Jiwon Do of Hippopotamus, each chef will make the most of land and sea. The pair will create three dishes each from the same ingredients they’ve foraged themselves.

Buy Tickets


Dine Wellington | 1 August – 16 August 

Festival Dish (dinner) $185
Our Hippo Festival Dish is nestled in the middle of a special seven-course sensory degustation menu: Ocean Direct crayfish and catch of the day with wild harvest wakame, sea chicory and Lot Eight Sweet Aromatic Olive Oil. Five of the seven courses are designed for guests to explore their five senses: taste, touch, scent, sight and sound.

Also available to order separately during lunchtime from 1-16 August

Cannot cater to dietary requirements • In the Hippopotamus Private Dining Room • Bookings only (no walk-ins) • 2 seatings available: 5:30pm and 8:30pm • Not available 1, 4, 14 & 15 August.

Lights Off
Fixed five-course menu $185, with matched wine $250 (two amuse-bouche)

Woody’s Free Range coppa with Granny Smith apple, tomato, ginger and cucumber consommé (sight)
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Awatoru Albacore tuna pastrami with saffron, shallot vinaigrette and mānuka smoke (scent)
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Festival Dish: Ocean Direct crayfish and catch of the day with wild harvest wakame, sea chicory and Lot Eight Sweet Aromatic Olive Oil (sound)
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Preston’s Grass Fed Girls lamb rack, black garlic jus, Wellington Chocolate Factory’s chocolate paint with a mint and horseradish macaroon (taste)
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Six Barrel Soda’s strawberry and cream syrup with Ōtaki honey and hibiscus (texture)

Burger Wellington 17 August – 31 August 

Bourgeois Burger High Tea $45
Two seatings available 7 days: 12pm-2pm & 2.30-4.30pm

This decadent high tea features Zelati cookie s’mores; macaron ‘burgers’; and luxurious sliders with wagyu, truffle aioli and onion or Woody’s free-range pork cheek, Granny Smith apple and candied bacon.
• Cannot cater to dietary requirements • Regular high tea service will not be available during Burger Wellington • Bookings essential

Cocktail Wellington 1 August – 31 August

Forager’s Tonic $29
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.

Forager’s Diet Tonic $27
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.

 

HIPPO HOURS CHECK HERE

HIPPO BOOKINGS
Email us or phone +64 4 802 8935

 

Hot Sauce

Hot Sauce is opening for lunch from Monday to Saturday for all of August from 12-2pm, then again at 4pm until late. Sundays, we’re open from 4pm until late.

Dine Wellington | 1 August – 16 August 

Festival Dish $32
Hoisin-glazed pork belly with house-preserved sour Black Doris plums, Granny Smith apple and hot mustard.

Pair with: 
Escarpment: Ryan Riesling $14
Garage Project: White Mischief Salted Peach Sour (beer) $12

Burger Wellington 17 August – 31 August 

Bang Bao-Bun Burger $22 / $32 (with beer match)

Turmeric spiced ‘Ayam Penyet’ chicken thighs with achar slaw, honey lime sambal and crispy chicken skin in a house-baked bao bun. Accompanied with smokey shaker fries with smoked seaweed and sweet curry sauce.
Beer match: Garage Project Kuro (a Japanese-inspired black lager)
Cannot cater to dietary requirements

Cocktail Wellington 1 August – 31 August

Thai Basil Smash $22
Arrack Rum with aloe vera, five-spice syrup, bitters and Thai basil leaf from Shoots Microgreens NZ, accompanied by rare seared, rum-marinated Awatoru Albacore tuna with citrus salsa and Shoots Microgreens NZ Thai basil leaf.

Thai Basil Smash mocktail $20
Pineapple juice with aloe vera, five-spice syrup, bitters and Thai basil leaf from Shoots Microgreens NZ. Accompanied by rare seared, rum-marinated Albacore tuna from Awatoru with citrus salsa and Thai basil leaf from Shoots Microgreens NZ.

 

HOT SAUCE HOURS
Monday – Saturday: 12pm-2pm and from 4pm until late
Sunday: From 4pm until late

HOT SAUCE BOOKINGS
Email us or phone: +64 4 802 8939

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