Joining Bellevue Dining in March 2017, Chef Rob Te Whaiti is putting his stamp on the crowd-pleasing menu. With an impressive list of venues under his belt, including leading restaurants in London and Sydney, his latest creations demonstrate a polite nod to posh pub classics, with some exciting new contemporary touches. The Bellevue may have the outer appearance of a local pub, but once you walk into the bright dining room with its fresh linen tablecloths and boutique glassware, it’s clear that this is a hotel moving beyond pub grub.
There are wonderful choices to kickstart your meal, with a selection of snacks or ‘small’ plates. Perhaps start with the ‘small’ salmon dish. Soft, warm and flavourful, the fish is served with beetroot and black sesame. Mains – with options of ‘large’ plates or ‘grill’ dishes – are well-thought-out and include plump fillets of kingfish served with a citrus–spinach reduction and cavolo nero.
PSST! There is a traditional roast served on Sundays.