Food that speaks for itself at one of Wellington’s best seafood restaurants
At Whitebait the dishes are all about the ingredients – in fact, they are a showcase for them.
Our chefs use fresh, seasonal produce. We try to source our ingredients for our fine dining and degustation menus from our local Wellington region where we can. Our strong relationships with our suppliers ensure we receive the best quality produce and ingredients. We honour that quality by treating all ingredients with respect and care. We also love to forage – you may see us in Mount Victoria hunting mushrooms or on the beach looking for local seaweed!
As a restaurant specialising in seafood, each ingredient is treated with the reverence it deserves. Finfish are caught by longline. A myriad of seafood is seasonally available, including bluenose, hapuka, snapper, John Dory, salmon and other finfish. We also feature crab, paua, tuatua, clams and a selection of oysters. At Whitebait, we have our own fishmonger to select and prepare every piece of seafood.
For Head Chef James Pask, the focus is serving the freshest and best ingredients, cooked using techniques that will enhance the flavour to its full potential. It all adds up to make Whitebait one of Wellington’s top restaurant experiences.