Hillside Kitchen — Restaurant in North Island

TLDR: We LOVE the concept, but not the execution. Maybe we experienced a sub-normal menu, but what we had was quite bland and simple for the expectation in fine dining.

Service: was solid with attentive staff. The way food was presented came from different folks, so, I'm unsure if we were in a shift change, but it felt a bit awkward with some drinks forgotten. Regardless, they were kind enough, but were not overly welcoming. Good service, nothing to complain about, but also not AMAZING 5 star service to brag about.

Atmosphere: quite simple and modern. Once again, nothing to complain about, but nothing eye catching. Using a bathroom outside the restaurant is a bit scary for some folks later at night, so be aware of that.

Food: this is where we wanted to love this place. The mission, the idea, everything seemed right up our alley. We love fine dining, farm to table, and of course vegan. However, each dish was very hit or miss for us. While my wife and I don't have entirely different tastes, there are many times where I may LOVE a dish and she thinks it's okay or visa versa. Unfortunately, at Hillside, every dish was just in the middle for both of us. A couple were good, a couple were not good, but most were just forgettable. I despise using "forgettable" but I cannot find another word for it. The celery dish for us would be a great example of that "meh it's okay" level. Very simple, pretty much just a barely cooked celery salad. Yes, there was a sauce, but it didn't really elevate the dish past raw celery. If you love that ultra healthy, no meat substitutes, on the verge of raw cooking, maybe Hillside is perfect for you. For us, when we drop $200+ on a meal, we want it to be something we could never even think of at home and this was not...

Our recent visit to Hillside Kitchen in Wellington left us thoroughly impressed. We were warmly welcomed, even though we arrived early, and started off with delicious drinks and amazing starters, the restaurant offers only set menus, no individual dishes. Since all courses are exceptional, why would you want to miss out on any of them? There's no reason for that.

The menu kicked off with bread, and especially as someone hailing from a country known for its rich bread tradition, Hillside's homemade sourdough bread deserves special recognition and hearty recommendation. Baked to perfection, with a crust that crackles just right and a tender, tangy crumb, is was wonderful. The sourdough culture is 17 years old – truly delightful! But the bread is just the beginning of the culinary journey at Hillside. Their dishes, centered around vegetables either fresh or thoughtfully preserved, elevate vegetarian cuisine to new heights. From pickled vegetables to fermented delights, Hillside Kitchen showcases the incredible potential of plant-based fare.

In addition to their outstanding bread and vegetable-based dishes, Hillside's commitment to sustainability adds another layer of appeal. By sourcing locally and minimizing kitchen waste, they're not just serving exceptional food; they're also making a positive impact on the environment.

In conclusion, Hillside Kitchen is a culinary gem that celebrates the art of good food in all its forms. From the moment you enter, to the last satisfying bite, it's an experience that lingers long after the meal is over. So if you find yourself in Wellington, be sure not to miss Hillside Kitchen. You won't be...

Hillside Kitchen is not your conventional eatery especially when it comes to the lunch and dinner times when it offers a "meatless/vegetarian/plant-focused" multi-course menu.

Wanting to be wowed, I made an impromptu booking at the Hillside Kitchen and wasn't disappointed. The menu features food that tries to make use of the ingredients as much as possible. The lunch started off with home-made sour dough and butter with pickles. All of it was good and I like the differing textures from sourdough, one of it was made with sweet potato which has a more chewy texture.

There was also a persimmon dish that is like a fruit version of the carpaccio which has a interesting mix of ingredients which is a trend that food here tends to have. The menu is bound to change from time to time. If you go there with an open mind, you would be more likely to embrace and enjoy that playful mix of ingredients as well as breaking of conventional perceptions of certain food items. The pasta made with celeriac was delightful and a show of skill even though the pepper sauce is a little strong, it was enjoyable. The kumara was simple but delicious with nice contrasts and the dessert of Jerusalem artichoke is a winner.

While some reviews pointed out how the portions are "small", I do agree to some extent perhaps because of the lack of meat if are used to heavy meals, but I felt it was quite enough for me. The experience is more than a meal, but a tour of vegetables and the creativity from the kitchen.

Do take note that the meal could take...