Beautiful bold colours of apple-cured Ōra King salmon with rhubarb kimchi and salmon caviar. Local Kāpiti crab with crispy-skinned line-caught gurnard. Flavour-popping fennel parfait with torched marshmallow. For over 20 years Logan Brown has been a bastion of Wellington’s fine-dining scene, so co-owner-head chef Shaun Clouston (pictured above right with chef Alex France) is clearly pleasing the punters. On the one hand Logan Brown proudly bears the hallmarks of a fine dining restaurant; the white tablecloths, the well-dressed staff, and thoughtfully plated food. But on the other hand there isn’t an air of stuffiness or over-formality. They stock a huge array of New Zealand’s best beers, they champion local spirits and their wine list allows you to try some of the world’s best wine without forking out for a $500 bottle. Truly a restaurant that stands the test of time.

IN BRIEF Immerse yourself in elegance and pure class