Pickle & Pie

The corner of Lombard Lane and Bond Street is home to a modest inner-city park. On its edge lies a café that is anything but modest. Pickle & Pie, with its soaring angular ceiling and flavoursome deli menu, makes an impact on the Wellington lunch scene. 

As the name suggests, the theme of the menu is based around pickling and preserving meat. They’re a vital ingredient in sandwiches like the Reuben — a Pickle & Pie classic. Co-owner Mia Freeman said the ‘pie’ part of the title was intended to refer to sweet American pies, like those displayed on deli countertops. Their customers had other ideas. “New Zealanders always think of meat pies, not sweet pies. So, after some lobbying from friends, we added savoury pies to the menu.” They’re a popular lunch-time option. Those with a sweet tooth won’t miss out — you’ll still find the likes of lemon meringue and apple pies. 

Mia and her partner, chef Tim Tracey, opened Pickle & Pie in 2017. They had been looking for a hearty lunch spot in the city, like they had experienced overseas. Their travels abroad had taken them to Katz’s Deli, New York’s oldest delicatessen. They wanted to recreate the deli food experience they found there. 

Perusing the menu, you’ll find New York classics like pastrami sandwiches, lox, matzo balls, and latkes. Pickles (made in-house, of course) are often the hero. They’re served with meat pies, and on the side with your toasted cheese scone (a combination that is famous in the city). 

The pickles are sold in jars along a wall at the back of the café. They share shelf space with jams, smoked salt rubs, and chutneys. This creates a focal point in an otherwise clean and simply decorated space. Light-blue banquette seating, white panelled walls, and wood details create an airy, Scandi feel. “The jars on the top shelf were placed there when we first moved in,” laughs Mia. “We’ll keep those ones forever.”