Wellington Restaurant Week Returns with Record 120 Venues – Your Essential Dining Guide
Wellington Restaurant Week returns April 14-27 with a record 120 participating venues offering special set menus from $35-85. The festival showcases everything from Michelin-worthy fine dining to innovative plant-based cuisine across the capital’s thriving food scene.
Wellington Restaurant Week is back and bigger than ever, with 120 restaurants slinging special menus across two weeks of pure food hedonism. Running April 14-27, this year’s lineup spans every corner of the capital’s dining scene — though smart money says book now before the best spots vanish.
Restaurant Week 2026 by the numbers
Charteris Bay at The Thorndon Hotel
Executive chef Ben Bayly brings his Auckland magic to Wellington with a $75 three-course menu showcasing native ingredients. The kumara gnocchi with horopito oil has already become legendary among early diners. Book the 7pm slot for harbour views through floor-to-ceiling windows.
Field & Green Cuba Street
Wellington’s plant-based darling offers a $45 four-course vegan journey that’ll convert the most dedicated carnivore. Their beetroot wellington with cashew cream has food bloggers losing their minds. According to Motu Economic Research, plant-based dining contributes significantly to reducing New Zealand’s carbon footprint while supporting local growers.
Pravda Communist Bar & Grill
The legendary Arjuna Street institution rolls out a $55 Russian feast featuring their famous borscht and beef stroganoff. This feels like dining in a Cold War fever dream — complete with propaganda posters and vodka flights. Weekend bookings fill fastest, so grab a midweek table.
Ortega Fish Shack
Josh Emett’s hatted Wellington institution offers a $85 seafood spectacular showcasing Marlborough mussels and Akaroa salmon. The kingfish crudo with finger lime remains unmatched in the capital. Snagging a table here during Restaurant Week feels like winning the lottery.
Little Penang Cuba Quarter
Authentic Malaysian flavours meet Wellington’s cafe culture with a $35 banquet featuring rendang curry and char kway teow. Owner Mary Chin sources spices directly from Penang’s markets. The sambal belacan packs serious heat — don’t say we didn’t warn you.
Hillside Kitchen & Cellar
Thorndon’s neighbourhood gem serves a $65 European-inspired menu championing Canterbury lamb and Central Otago wine pairings. Chef Sarah Wilson’s duck confit with cherry gastrique exemplifies why this spot consistently tops local dining lists. Their wine selection runs deeper than most restaurants’ entire cellars.
Critics argue Restaurant Week dilutes Wellington’s year-round dining quality, but early bookings suggest punters disagree. Many participating venues report reservations filling within hours — a stark contrast to similar festivals in Auckland that struggled post-pandemic.
