Eat nose to tail at The Larder
An award-winning suburban eatery that's all about minimising waste, foraging and making the most of their ingredients
There have been some changes, most notably the couple’s decision to stop doing dinner service in 2017 as a way to get more family time (and more sleep), but the philosophy behind The Larder has remained the same. It’s all about community and serving up top-quality food that makes people think harder about what they’re eating.
For example, you’ll always find offal on the menu, because Brown is a fervent believer in nose-to-tail cooking, minimising waste by using as much of an animal as possible. He’s also a keen forager and loves incorporating pests, such as jellyfish, into his dishes.
Don’t get us wrong, though; you don’t have to be a super-adventurous diner to enjoy The Larder’s all-day breakfast/brunch menu. It changes regularly but always features variations on the classics – eggs Benedict, crepes, mushrooms on toast – with a flourish. There’s also counter food galore, all made in house, including loaves of bread you can buy to take home.
Although Brown and Bullock pared back the drinks list when they ended dinner service, they still put careful thought into wine and food matches. And, in true Wellington fashion, they love a good beer-and-burger special, often showcasing brews from their Miramar neighbours Double Vision Brewery.
The goat’s cheese soufflé has been on the menu since we opened. People tell me they try to come in and order something else, but they just can’t resist the soufflé.
Sarah Bullock, co-owner and maître d