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A scene of assembly for Wellington’s creative cognoscenti, the Matterhorn welcomes a multicoloured array of clientele. Originally a Swiss coffee house opened in 1963, it has metamorphosed into a regular’s restaurant, café, cocktail bar and supper club, where attitude is valued over attire.

The Matterhorn team is proud to announce the return of Sean Marshall as our Executive Chef. Sean will introduce new food menus this November (2014), bringing back to Matterhorn his signature flair for memorable, truly original a la carte dishes showcasing the best of the region’s seasonal and artisan produce. Sean’s new menu is adventurous but includes a few old favourites of his, such as ‘fish soup’, Metro’s Dish of the Year in 2012. Sean headed the Matterhorn’s kitchen for five years until 2011 and in that time put it in the culinary map by winning Restaurant of the Year in 2008. Sean has previously worked as sous chef for London’s Michelin star Putney Bridge, 2 Chef Hats restaurant the Botanical in Melbourne and as chef de partie at 2 Michelin star Thorntons in Dublin. His most recent roles include executive chef of multi dining site The Imperial and Libertine in Auckland. Sean will oversee head chef Rob Mayback, formally of Auckland’s fine dining Roxy restaurant.

As always our menus are complemented by an extensive pioneering wine list traversing old and new world styles and one of the most comprehensive selections of spirits and original cocktails in the world.

Open Monday to Saturday from 3pm, with the knives out from then to late, serving extraordinary a la carte menus, as well as boldly imaginative bowls and small plates for grazing into the small hours. Open each and every Sunday from 1pm serving the now-legendary and always worth $25 Sunday Roast.

Now serving brunch from 10am-3pm on Saturday and Sunday. Menu items' prices range from $5 to $25.

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