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Hippopotamus Restaurant & Bar

words by ben stephens

Fine dining is a tricky game. As a guest, you should only demand the best service, coupled with the finest produce the land can offer. As the two founding cornerstones of a service that commands opulent dress wear and nose for quality, the other details of the service, the finer details, is what sets the experience apart from a Big Mac Meal.

When fine dining is done well however, that’s when the experience stays with you. Where every bite makes you feel nostalgic or your mind attaches the flavour to a new memory. Where the waiter is someone you feel that would look catch you in a trust exercise and where the chefs resume is not needed as the food speaks volumes about the capabilities in the kitchen.

AA Gill, bless, a travel writer and food critic for Australian Gourmet Traveller and many others once said ‘reputation and expectation are the MSG of fine dining’, so I’ll stop here and bare only the raw details from here on in.

The kitchen at Hippopotamus is lead by Executive Chef Laurent Loudeac. A French national from the Loire Valley region in France, he’s now recreating that French flair that comes from a wealth of training from working under world-class chefs.

The wine list focuses on producers that are creating interesting wines and lesser-known vineyards that are yet to be discovered. With Florent Souche as the head Sommelier, the variety and depth of the list is aims to please any pallet.

With private dining rooms that have hosted names that you would not believe, to award winning High Teas, from breakfast, lunch and dinner, you will not be disappointed.

Hippopotamus Restaurant & Bar, along with the newly reinvited QT Museum Wellington are both proud to keep uphold the foundations that have made Hippopotamus a cornerstone of the fine dining scene in Wellington.

We love a bit of theatre with our dining experience 📷: @jimmyznz

A post shared by Hippopotamus Restaurant & Bar (@hipporestaurant) on


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