It seems you’re using a browser that is a little past its time and our website might not be able to perform as it should.
If you’d like to have the best experience on WellingtonNZ.com, you can easily update your browser to get the most out of our website and many more for that matter.'
Logan Brown Restaurant takes fine dining to a new level. They offer a wonderful dining experience in a stylish yet relaxed atmosphere.
At Logan Brown, you'll experience a welcoming, inspiring and genuine taste of our place, our people and the produce that makes you proud to be a New Zealander. Kia Ora, Kai, Kaitiaki.
They opened in 1996 with a vision of bringing a more innovative and contemporary spin to the Wellington dining scene. Over the years Logan Brown has evolved into a more casual premium dining experience that continues to bring innovation, passion and joy to its diners.
Co-owners Steve Logan and Shaun Clouston are big on making their guests feel welcome and comfortable, so they have a relaxed and enjoyable dining experience. Having operated for nearly 24 years, Logan Brown confidently offers certainty and consistency to its guests whether it be being able to make a booking, dietary requirements or special arrangements for groups or individuals.
Logan Brown has have evolved with dining trends, service styles, taken opportunities with new product and techie innovations and of course will continue to do so. What has never changed is the sharing with their guests their true passion for their craft, their community and their country.
They want everyone to be as proud as they are about New Zealand’s environment, the land and seas bounty, and the amazing people who harvest or produce from it. Working closely with these passionate producers inspires and excites the team who are proud to share their stories, and they always welcome new seasons and new to the market produce from suppliers and give it a go.
Logan Brown cares deeply about our country’s environment so source locally, sustainable produce and strictly avoid the likes of dredged scallops and at-risk species such as bluefin tuna and whitebait. They get that a restaurant's carbon footprint can be significant so meet the challenge of minimising it with an Environmark program and by being a member of Conscious Consumers.
Winners of Two Hats in the Cuisine Good Food Guide and the Supreme Winner in the 2009 Restaurant of the Year Awards and the 2018 New Zealand Long-Term Player Award.
Great menu options including the famous bistro lunch/pre-theatre menu; three courses for $50, the Chef’s Choice Tasting Menu available Tuesday to Friday & Sundays; a five-course tasting menu of the Chef’s favourite dishes from the menu for $105.
À la Carte dining is available Tuesday to Friday & Sundays as well as Saturday night degustation dining from $115 for 5 divine courses including a glass of bubbles to start. Or you can just pop in for a delicious drink at the bar.