Dine at Parliament's restaurant: Bellamys by Logan Brown
Expect a seasonal menu showcasing the finest produce of the region, a view over the parliament grounds, and perhaps a glimpse of an MP
On the third floor of the Executive Wing of New Zealand Parliament, otherwise known as The Beehive, you’ll find the restaurant Bellamys by Logan Brown.
Sitting over parliament’s grounds, politicians, foodies, locals and visitors alike are served up flavourful dishes dreamed up by the team from Wellington’s well-known eatery Logan Brown.
The restaurant was originally established along with the New Zealand Parliament in the 1850s and was initially exclusively used by members of parliament (MPs) and their guests. The name itself is nearly 250 years old. It comes from John Bellamy, who set up a small dining room in 1773 for MPs of the British House of Commons.
Apart from the novelty of dining in the Beehive and using the old Bellamys' silver cutlery, the best reason to come is that Logan Brown now has the catering contract.
David Burton, Your Weekend
New Zealand’s first Bellamys was a lean-to attached to the rear of the General Assembly House in Auckland in 1854. After a period in Wellington’s Government House, Bellamys came to its current home of the Beehive in the mid-1970s. Mostly the restaurant was known as a fine-dining affair serving up the best liquor in the land, with crockery, table linen and silverware shipped from Britain.
After years of meals, a stint as a buffet and surviving government changes, fires and more, today Bellamys by Logan Brown is open to the public and offers the chance to dine at the heart of the country’s democracy.
As of 2018, Logan Brown has established a fresh new approach and uplifted the overall ambience. Open for lunch or dinner, you’ll be met with high quality yet casual dining that highlights incredible local produce and ingredients on a seasonal menu.
The menu offers the choice of two or three courses, with a carefully curated drinks selection. The dishes bring an attention to detail reminiscent of top restaurants while also offering a delicious and honest pairing of flavours. Adding to the experience, the dishes are served with some of the original Bellamys crockery and silverware, and the walls are lined with New Zealand art.
Head chef is Joshua Ross. The Wellingtonian was put through his paces at Logan Brown and learnt his craft at Le Cordon Bleu, eventually becoming sous chef of the original restaurant in 2017. Ross was a key part of the setup of the new Bellamys, along with Logan Brown co-owners Steve Logan and Shaun Clouston, who have extensive knowledge and expertise in food and dining.
A trip to Bellamys is likely to be a special meal out without making you feel you have to worry about which fork to use. The tasteful and welcoming environment is imbued with the knowledge that you’re dining and drinking right where our government is run, and you never know, you could even find yourself next to a familiar face.