Located in the heart of Wellington, on the corner of Cuba and Vivian streets, in the historic National Bank of New Zealand building, Logan Brown is hard to miss. The main dining area is housed in the former banking hall, architecturally one of Wellington's finest interiors. The atmosphere is elegant and refined. The service professional, yet relaxed.
This was not only to be my last night in Wellington, but my last night in New Zealand. Capping off a magnificent adventure and an amazing gastronomic journey throughout the North and South Islands.
I had stopped in earlier in the evening to peruse the menu and get a feel for the posh looking space. Sarah the hostess with the mostest, was gracious, welcoming and quite accommodating. Walking me through the menu and wine list, exhibiting top quality New Zealand products. While expressing their philosophy and environmentally minded approach to food.
I arranged to be back for dinner in 2 hours.
I started with an aperitif, an engaging non-vintage Nautilus Brut sparkler from Marlborough.
Succumbing to Sarah's suggestions, I then ordered one of their signature dishes, the Paua (abalone) ravioli. It was beautiful, in so many ways. She paired it with a finely textural 2009 Northburn Riesling from Central Otago.
This was followed by another Logan Brown signature dish, the lamb rack. My relatively low lamb intake on this trip, made this choice a no brainer. The lamb was perfect (no finishing salt needed)! It was brilliantly paired with an Ata Rangi 'Celebré' 2011 Merlot, Syrah, Cabernet Sauvignon from Martinborough. I took my time with the lamb rack, requiring a second glass of wine. This was an Urlar Pinot Noir 2011 from Wairarapa. Produced from organic and biodynamically grown grapes sourced from their meticulously farmed estate vineyard in Gladstone (Wairarapa). Urlar, which means 'the Earth' in Scottish Gaelic, is an elegant Pinot Noir with a dark cherry, plum nose. A silky textured refined palate with savoury notes and a pleasantly dry finish. Making it a brilliant choice for the lamb rack.
A Churton Petit Manseng 2012 came next. Made from petit manseng, a grape that I'm most familiar with. It had sensational depth of flavour with wonderful mouth-watering mineral acidity. A delightful wine that begins medium-sweet and finishes dry. The perfect compliment for the Sweet Taste of Logan Brown dessert. A veritable tasting of their exceptional desserts. Nicely done.
Then finally a Laphroaig 10 Year Old as a digestif.
Everything that I had was incredibly fresh, flavorful and brilliantly executed. The servers never missed a beat. Sarah was perfect. Making this a memorable dining experience indeed.
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