WellingtonEat & Drink
The dim and moody interior of Highwater eatery with customers siitng and bar staff working.

Its excellent menu is built around what’s in season, with most things made from scratch. The chefs prepare their own bread rolls, bacon, sausages, and sauces. They’re also experts when it comes to pickling, smoking, curing and fermenting. The crown jewel in the open kitchen, the Pira charcoal oven, was imported from Spain and ensures food is full of rich flavours.

The menu is constantly changing so it’s hard to make specific recommendations, but you really can’t go wrong. If available, the organic crudités with whipped smoked warehou roe and furikake are exceptional. Likewise, the snapper crudo and lamb shoulder. Otherwise, trust in the knowledgeable staff and go with the chef’s menu.

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Sustainability is so central to Highwater’s philosophy that even the eatery’s name is a nod to climate change. It also references the restaurant’s location on lower Cuba St, where the shoreline used to lie until land reclamation in the late 1800s.

Highwater Eatery offers a range of dining options, open for dinner and weekend brunch. The space is contemporary and efficiently laid out, with exposed brick and hanging lights over small tables. The earthy tableware is made by local ceramicist Galit Maxwell. Take a seat at the bar to observe the chefs at work or by the window to watch Cuba Street roll by. Alternatively, settle into one of the tables further back to become fully immersed in your meal and company.

 You won’t regret visiting. Come hell or Highwater.

“Sustainability is now more important than ever and we feel a responsibility as restaurateurs to do our best to ensure that we are playing our part.”

Rachael Stevens, Highwater co-owner.