107 Victoria Street
Te Aro, Wellington
- $ $ $ $
Located in an artsy boot factory, WBC is a hidden gem in Te Aro. The lucky ones will know this is a dining experience not to be missed. Feel the energy of the hustle and bustle coming from the open kitchen and be inspired as you look out the enormous antique windows down Wellington’s boutique retail district. This is a classic bistro that Wellingtonians know and love. Head to Victoria Street to enjoy a cuisine where New Zealand’s seasonal produce and freshest seafood meets exquisite international flavours and styles. Come for the sweet tangs and heat from the Asian fusion or for the raw oyster and shellfish bar. All seafood has been locally sourced from Wellington’s harbour and ready to be served. Each dish is guaranteed to be fragrant, divine and flavoursome.
The menu may be short and concise but watch out for the blackboard specials that are not to be missed. Choose small plates to snack on or dig into traditional a la carte dishes. Vegetarian and gluten-free options can be catered for. When dining in groups, the boots’n’all plates are perfect for sharing. Bring a few friends, order a few dishes, knock back some drinks and you’re in for a good time. The full bar features classic cocktails, classic cocktails, local and international beers and wines so there is something for everybody.
Come for your next birthday, a romantic date or special night out. Book the venue for exclusive private hire. As winners of Cuisine Magazine’s Good Food awards 2017, you know that they are worthy contenders. Make a booking online now so you don’t miss out.
Warm marinated olives
Lime & chili peanut popcorn
Cheese crackers w/ pickles
Oysters / clams / fish
Fresh + local Opened, by hand + sliced to order. The freshest + best seafood in Wellington. Market priced
Pulled porkPrice: $13.50
Vitello tonnatoPrice: $15.50
Pickled swordfishPrice: $12.50
Roast pepper, chovy n' eggPrice: $11.50
Goan raw fish curryPrice: $14.50
Za'atar beef fillet skewersPrice: $15.50
Kaffir lime squid w/ lime chili saucePrice: $12.50
Paneer pakora & tamarind saucePrice: $12.50
Pork & ginger dumplinigsPrice: $14.50
Tofu furikake & black vinegarPrice: $12.50
Market fish w/ tamarind, coconut rice, mint & cucumber saladPrice: $31.00
Thai yellow chicken curry, jasmine rice & fried eggPrice: $31.50
Lamb rump, pumpkin panzanella, preserved lemon & black olivesPrice: $31.50
Seared beef fillet w/ WBC sauce & steak friesPrice: $35.00
Pork kofta w/ winter fattoush, buttermilk & harissaPrice: $28.50
Foundation cuts - prepared to share
Details on the board. Market priced
Chips, sauce, mayoPrice: $7.00
Mixed leaf saladPrice: $7.50
Iced rice noodles, ginger & soyPrice: $8.00
Roast cauilflower, garlic & sumacPrice: $8.50
Banana donuts, whipped cream, chocolate & caramelPrice: $16.50
Lemon meringue tart w/ lemon verbena syrupPrice: $14.50
Chocolate terrine w/ orange marmalade & pralinePrice: $14.50
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Total Review Score
Restaurant review: WBC is same same but different4.5 David Burton for Stuff 26 October 2017
On the face of it, the longstanding restaurant partnership between FOH impresario Clay Toomer and noted chef Tom Hutchison seemed perfectly complementary: together, they attracted Welly's free-spending chattering classes to Capitol, then did the same with WBC.
But for whatever reason, the pair divvied up and parted ways last year, with Tom taking Capitol and Clay getting WBC.
With Clay out on the floor explaining to us the differences between their six different brands of live oyster in the shell, both the service and the vibe at WBC seem as convivial as ever.
- 2017 Cuisine Good Foods Award received @ 1 October 2017 2017 Chef Hats award