A buzzing whirl of deliciousness set within a haven of timeless hospitality.


With magnificent food cooked with great heart and intelligence that allows the premium product to be the star, Floriditas should be firmly set on your list of must-eat-ats in Wellington. Their ingredient-driven menu stacks up across breakfast, brunch, lunch and dinner with the addition of a wickedly indulgent counter display of house-made cakes and pastries that is extremely hard to resist.



Julie Clark is a Wellington food legend and has been responsible for some of the capital’s most popular eateries. The recent arrival of chef Hayden McMillan brings new life to Flo’s, an iconic restaurant that has consistently delivered outstanding food to a loyal foodie following. McMillan previously worked at some of Auckland’s top restaurants, including The French Café, Vinnies, Meredith’s, TriBeCa and Waiheke Island Yacht Club. In Melbourne he earned one hat as head chef at The Roving Marrow and he was the owner and head chef of highly acclaimed Brunswick East eatery, Etta.


The brown sugar pavs and the smoked fish, potato and herb hash are stalwarts but it is the sophisticated plates deftly produced to respect seasonal ingredients that are at the heart of Floriditas. New-season asparagus, vividly green with just enough crunch, sits atop a delicious bed of lemon ricotta and soft herbs crowned with a flawless egg. Underneath, a remarkably soft and yet crispy slice of pan-baked bread brings together a dish that delivers a perfect moment. Quintessentially local spring flavours merge food, mood and the elements to become something quite magical. Do not be fooled into thinking these apparently simple ingredients can be easily whipped together at home. Kaikoura goat’s cheese gnocchi and the venison carpaccio (pictured above) are just two examples of the brilliance of this menu. Refined and yet casual, comforting and yet original, and all about delicious.


Together co- owners Julie Clark, James Pedersen, Hayden McMillan and Dominique Fourie McMillan are a formidable force. Long-time hospitality professional Dominique does not miss a beat and runs a slick and savvy floor that crackles with excitement. All four business partners bring a wealth of knowledge, skill and dedication to the tables of this deservedly celebrated Wellington institution.


The sustainability factor is taken seriously at Floriditas. Organic and free-range always, especially with poultry, dairy and eggs and only sustainably caught fish is used. All staff are paid hourly and above the industry rate.