WellingtonEat & Drink
The exterior of Logan Brown on the corner of Vivian and Cuba streets. The building used to be a bank.

Logan Brown

  • Location

    192 Cuba Street, Te Aro, Wellington

  • Website
    Logan Brown

Open the big red doors on Cuba Street to find a Wellington institution of fine-dining.

In an imposing 1920s building, the fine-dining restaurant is an icon of the capital’s hospitality scene. It’s been delighting the tastebuds of Wellingtonians and visitors for more than 20 years.

The food focuses on excellent technique and quality ingredients. The set menu changes regularly, but always includes fresh bread, followed by three courses. Flavour combinations are bold and sometimes unexpected, but always delicious. Diners are well looked after. The diligent staff are equally prepared to talk about the menu, the wine list, or where to go for breakfast tomorrow.

Grandeur is part of the experience at Logan Brown. The building was once a branch of the National Bank of New Zealand, and is heritage listed. Diners sit beneath a six-metre dome ceiling, with tall Corinthian columns and arches framing the room. Outside, similarly, towering columns hint at the impressive experience within.

On a pristine white tablecloth sits silver cutlery, a napkin, and a white plate with grilled fish.
The big red door entrance to Logan Brown, a restaurant on the corner of Cuba Street and Vivian Street in Te Aro, Wellington. Two people stand, waiting to cross the street.
A filet mignon on a small bed of mashed potatoes and sauce with a stack of onion rings on top.
A fine-dining main course dish from Logan Brown restaurant with chickpeas and chicken.

Al Brown and Steve Logan opened their self-named restaurant in 1996. Their vision was to bring fine dining to the capital but with a Kiwi twist. Keep the tablecloths, the well-dressed staff, and meticulously plated food. Drop the stuffiness and pretentious attitude that is often associated with the style of dining.

In the decades that followed, the pair collected numerous awards and international recognition for their innovative food. One of the dishes that put them on the map (and in the memories of diners) was their ravioli. The dish has been on the menu since day one, and will likely never be retired. Combining local seafood, Asian herbs, French sauce, and Italian pasta, it’s a global culinary journey on one plate.

Looking down on hands holding a piece of toast and 2 pasta dishes.

Pāua ravioli, one of Logan Brown’s popular dishes.

Twelve years after starting the restaurant, Al exited amicably to pursue other ventures. Steve stayed at the helm, along with co-owner and head chef Shaun Clouston.

Today, the restaurant remains committed to creating a world-class, sustainable dining experience. They use local suppliers and focus on reducing waste with recycling and energy efficiency.

For people keen to experience contemporary Kiwi , Logan Brown is an absolute must. It’s an elevated taste of New Zealand you won’t want to miss.

The exterior of Logan Brown, an old building on the corner of Cuba and Vivian streets.
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