To kick off Visa Wellington On a Plate 2022, an unassuming mechanics workshop will be transformed into The Sea Breeze Inn, Wellington’s newest and hottest pop-up restaurant celebrating the best sustainably-sourced kaimoana from across Aotearoa, New Zealand.
For three days (29 – 31 July) a star-studded cast of chefs will be working together to bring the pop-up restaurant to life including Morgan McGlone (Sunday Potts Point, Sydney), Martin Bosley (Yellow Brick Road), Kārena and Kasey Bird (Winners Masterchef NZ 2014), Otis Shapiro (Lilian, Auckland), Shaun Clouston (Logan Brown, Bellamy’s by Logan Brown, Liberty, Wellington), and Carl Maunder (Intercontinental, Wellington).
Diners can look forward to re-imagined seafood classics including Vol au Vents Seafood Royale, Creamed Pāua on toast, Corncakes with Crayfish and Old Bay, as well as a raw bar featuring freshly shucked oysters. A clam chowder will feature Cloudy Bay Clams, and Moana New Zealand will be providing the fresh catch of the day for classic Fish ‘n Chips, alongside Nufish ‘fush bites’ which are a new vegan take on fish created from algae.
Featuring artwork by Kell Sunshine (IG @kell.sunshine) showcasing New Zealand’s fish species, an on-site Garage Project bar completes the transformation of the mechanics workshop into a fully-fledged hotspot.
Visa Wellington On a Plate CEO, Sarah Meikle, says the festival is all about encouraging people to eat curious and offering unique experiences that they can’t get elsewhere.
“The Sea Breeze Inn pop-up encourages people to discover something new and get an understanding of the depth and breadth of seafood available to us, as well as an understanding of the seasonal nature of what is served. We are taking Friday night fish ‘n chips to the next level.”
Seafood New Zealand chief executive Jeremy Helson says the industry is delighted to be part of such an iconic event and is 100 percent behind the decision to use species that New Zealanders may be unfamiliar with. New Zealand has hundreds of fish species in and around our waters, so there’s plenty for people to explore.
“We also want to highlight sustainably caught fish species and tell a provenance story, so that people know when, where and by whom that fish was caught, creating a deeper connection between ourselves and what we eat. New Zealand seafood is world class, highly sustainable, and enjoyed all over the world,” says Helson.
The Sea Breeze Inn is open Friday 29 – Sunday 31 July, from 4pm – late at 6 College St, Te Aro, Wellington. Free entry, pay on consumption.
