Capitol Restaurant is bringing a four-course set menu to Wellington On a Plate 2026, built around local produce, seasonal cooking and bold winter flavours.
The menu, called Gustioso, starts with focaccia alla griglia, grilled bread served with Wairarapa extra virgin olive oil.
Next comes a twice-cooked soufflé made with Capitol’s house-aged and smoked cheddar.
The centrepiece is a pastry-topped pie filled with Syrah-braised venison shank and served with puréed parsnip. Deep, rich and made to linger, it is the heart of the menu.
Dessert is semifreddo alle prune, pairing black Doris plum ice with candied orange for a sharp, bright finish.
Capitol describes the menu as one cooked with clarity and intention, with a strong focus on local produce and respect for the seasons.
The four-course set menu costs $87.50, with alcohol available to purchase separately.
Dairy-free, vegetarian, vegan and gluten-free options may be available.
The menu is available every Wednesday to Sunday from 5pm until late during Wellington On a Plate 2026.
The event is suitable for people aged 13 and over.
For enquiries, email [email protected].
