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 and bidders of all things rarefied at Southeby's famed Bond Street auction house. Wellington is admittedly more waterfront than West End but sharp eyes will spot the English silverware and 'Toad in the Hole' among dishes like celeriac soup and tart tatin.

One thing to note about Field & Green's menu is that it's notably stripped back, with just a few options in each category. The main points are that it changes weekly, breakfast is served all day, and specials come in two varieties - feast or frugal. What doesn't change is Greenfield's in-house approach to everything from ice-cream to muesli and the sourdough served before meals, baked fresh every day. Wellingtonians would expect nothing less, of course, which speaks to an instinctual grasp for her customers' tastes.

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 brunch here pre or post-a weekend wander, even if you're just stopping in for a cup of tea and a biscuit.