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

Highwater

Inner-city restaurant and bar Highwater Eatery walks the talk on sustainable and ethically sourced food.

Its excellent menu is built around what’s in season, with most things made from scratch. The chefs prepare in-house bacon, pastas, and special 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, is 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 dishes with burrata (a special mix of mozzarella and cream) are a must. You can also try fresh oysters served three ways, or melt-in-your-mouth slow-cooked spiced lamb. Otherwise, trust in the knowledgeable staff and go with the chef’s menu.

A window at Highwater, a restaurant & wine bar on Cuba Street, Te Aro, Wellington. The restaurant's logo is a decal on the glass and the interior amber lighting shines through the window.
2 chefs serving up plates behind the bar at highwater eatery.
2 dishes served at Highwater eatery.
A staff member behind the bar of Highwater eatery serving drinks.

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.

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