Arguably one of New Zealand’s most exciting foodie cities, Wellington is where an entire travel itinerary can be centred around your next meal. From coffee roasteries to cocktail bars and everything in between, you really can’t be led astray.
With the restaurant industry recovering from a challenging 2020, the resilient windy city is back to bustling business with doors wide open for far-flung, travel-starved Kiwis hungry to taste internationally-inspired cuisine in the comfort of their own capital.
A standout that instantly comes to mind is Wellington institution and popular destination restaurant, Hippopotamus Restaurant & Cocktail Bar. The iconic, award-winning French-inspired restaurant at QT Wellington reopened its doors in February, following a year of fleeting yet thrilling pop-up festivities.
Happy to be back in action, chef Jiwon Do shares what’s new at the reimagined Hippopotamus Restaurant, and how the sustainable and theatrical menu entices travellers to journey back time and again.
Atmoshere
Located on Level 3 of QT Wellington, Hippopotamus is a spectacle in of itself. With plush pink furniture, bedazzled chandeliers and peacocks perched about, Hippo holds nothing back with its lavish décor reminiscent of a fabulous French granny. It doesn’t hurt that we have a harbourside setting with views that can’t be beat.
Every Dish Should Have A Story
While it may be tempting to box Hippopotamus within the ‘fine dining’ category, we’re really challenging that designation.
Hippo maintains its famous French flair while celebrating the best sustainable New Zealand producers. I call this concept ‘the new gourmet’. Eating local is becoming more and more important, changing our definition and perception of ‘gourmet’. Rather than fine dining, the term is morphing to mean sustainable, local and high quality.
I’m really passionate about delivering the story of our local farmers, producers and crafters of New Zealand foods, so every dish comes with a narrative or anecdote.
I’m in constant contact with my suppliers, building meaningful relationships while learning about each ingredient’s origins and visiting them at the source. Some notable producers featured on the menu include Awatoru Wild Food venison and foraged native herbs and flowers, Ōra King salmon, Coastal Lamb, Lot Eight cold-pressed olive oil and Pāmu deer milk.
Drama, Drama, Drama
I love adding tableside theatrics to the dining experience for a touch of drama. You can claim a front-row seat to all the action and watch as our team carves prime cuts of New Zealand meats before your eyes, prepped and finished with your choice of salts, sauces and an aromatic olive oil spritz.
On the sweet side, Hippo’s classic yet dramatic Crêpes Suzette remains a hero of the menu, flambéed in orange syrup and Grand Marnier tableside and served with local Zelati gelato.
Keeping It Fresh
Seasonality is so important – not only to use the most sustainable and accessible ingredients, but to keep guests guessing about what’s coming next.
We thrived on the creative challenges 2020 presented and plan to continue refreshing our menus around the changing seasons and special occasions. Our first high tea of 2021 was an all-out celebration of chocolate, with more to come. There will always be something new and exciting to look forward to on the Hippo menu.
