Field & Green

Eating at Field & Green takes place in full view of the kitchen, where head chef Laura Greenfield cheerfully practices the skills she honed for discerning Londoners. Wellington is admittedly more waterfront than West End but sharp eyes will spot the English silverware (passed down by co-owner Raechal's grandmother) and steadfast favourites such as English kedgeree on the menu.

One thing to note about Field & Green's menu is that it is modest. The seasonally-changing dishes reflect Laura’s European influences and cleverly interweave her Jewish heritage. Weekend brunch is a meal-time Wellingtonians cherish, and here Laura has an instinctual grasp for her customers' tastes, producing plates like salt beef beigel and chicken schnitzel. For those with a penchant for dessert, there is an enormous array of in-house ice creams and sorbets; think childhood kiwi classics and sparkly aperitifs, all churned to excite the tastebuds.  

Field & Green's pleasant whitewashed surrounds, are set just one block from the market end of the waterfront, so there's no excuse not to incorporate a visit here pre or post-a weekend wander. What started as a brunch may just finish as a 5-course tasting at the Chef’s Bar.