Hippo

The third floor of the 4-star hotel QT Wellington holds a lush culinary secret. Hippo is a fresh dining experience that mixes playful and cool with a seriously good food offering. The seasonal menu offers a creative take on New Zealand produce, prepared with French techniques. 

Its location, one block back from Wellington’s stunning waterfront, creates a unique setting. QT Wellington General Manager Colin McClean says the view motivated staff to create an experience to match. “This is high-energy dining with serious flavour. Hippo is shaped not just by the food, but by the whole experience.”

When it comes to the food, simplicity is celebrated. Executive Chef Antoine Collet went to culinary school in France. He worked in a Michelin star restaurant in Paris as well as an upmarket caviar restaurant. He combines the best of refined French dining with a relaxed, New Zealand approach. Focusing on nailing classic dishes and delivering both flavour and craftsmanship.

The menu has a mix of small and large plates, showcasing local suppliers throughout. Shelly Bay Baker, a Wellington artisan bread maker, produces some of the best local sourdough. There are Te Matuku oysters from the Hauraki Gulf and salmon courtesy of Ora King in the Marlborough Sounds. Classic dishes such as onion soup and seafood linguine share menu space with lamb backstrap medallion and wild venison. Dessert options include profiteroles, apple crumble, and affogato.

Matching the food and view is a wonderfully opulent fit out. Furniture is upholstered in lavish materials, and the curtains and light fittings are equally fun. It all unites to give a truly special dining experience. “Hippo is its own fully formed character. I’m excited for people to try our twist on classics while getting to know Hippo through the food, ambience, and service.”