Vegetarian, Vegan, Plant Based, Meatless, call it what you will, for us what we serve is just good food.
We offer a creative, inclusive style of cuisine that pushes the boundaries of modern New Zealand dining. We are focused on celebrating ingredients in their own right, not as a substitute for meat, and work closely with local suppliers and producers. We express our passion through ingredients, but it is the people from beginning to end that make our experience here special.
Ingredients are sourced where possible from growers within a 150-kilometre radius, grown in the restaurant garden, or foraged nearby. The origin of the ingredients is paramount to the kitchen and the creation of dishes and the tūrangawaewae (a place to stand) acknowledges feeling and connecting to our earth mother, Papatūānuku, and to ngā tāngata katoa(people.)“
While the ethical standpoint has had an influence on the decision to remove meat from our menu, it is the drive to continue growing and further innovate the style of food Hillside is known for that has made this an easy choice.
"Some of the most exciting, creative European-inspired Cuisine Wellington has seen in years"
Five Stars - Food, Service and Drinks List Dominion Post, 30 May 2015
"Exciting, cutting-edge and a welcome addition to Wellington"
Cuisine Magazine, September 2015
1 Hat Cuisine Good Food Awards 2017
Top 100 restaurants in New Zealand 2017
"The food is clever, inspiring, and challenging in equal parts, with strong links to the local terrior" - Good Food Guide 2017
"I always present Hillside Kitchen & Cellar to my Le Cordon Bleu students as a textbook-perfect case study in bistronomy" - David Burton 2018
“Every ingredient put onto the plate at Hillside has been given a phenomenal amount of attention. The flavours, textures, shapes and colours are all delicately formed and matched, with the interrelation and sequence of each course thoroughly considered.”
–Luke Owen Smith, Concrete Playground
Top 100 restaurants in New Zealand 2018