Whitebait is the brainchild of Executive Chef and Director Paul Hoather and wife & fellow director Louise. This culinary creative team have run the White House Restaurant in Wellington for the last 22 years and more recently Charley Noble Eaterie & Bar.

Paul wanted to bring something new to Wellington that would really challenge the traditional thinking around restaurants in Wellington. Hundreds of hours were spent picking the right site, designing the interior to match their ‘natural and sustainable’ philosophy and of course the exquisite menu.

Situated on Clyde Quay Wharf, the interior is designed to reflect the sea and pays homage to the kai moana that will be featured prominently on the menu. From the stainless steel ceiling sculpture which reflects the colours of the massive paua shell light feature, the South Island rough cut beech timber on the walls, and huge wall to ceiling windows – the restaurant offers spectacular views across the yacht moorings to the Wellington waterfront.

The integration of Te Reo was another element that Paul wanted to bring to Whitebait. “We’re paying homage to kai moana in every way – and we wanted to celebrate the language as part of our food philosophy”.