THE PERFECT PLACE TO EAT MEAT AND GREET
Portlander, the award winning upmarket grill house, is a thriving culinary hub, coveted by steak lovers and wine connoisseurs alike. Garnishing Wellington’s business district with slick service and dapper décor since 2012 – welcome to your new favourite place.
Portlander’s seasonally changing menus champion produce procured from the best New Zealand has to offer. Whet your appetite with locally hunted wild meats and line-caught game fish. The stars of the show include the delectable Wakanui steaks and Palliser Bay Station lamb dishes, alongside fine artisan products like Drunken Nanny cheeses and Arobake breads. Let’s not forget Portlander also boasts one of Wellington’s most extensive whisky selections and a custom wine cellar. Cheers to that.
Bloody rare and rather well done, Portlander is the perfect place to eat meat and greet.
Portlander’s kitchen will be closed for maintenance between 7th – 11th January 2019.
Portlander will be closed for breakfast, however guests are invited to dine for breakfast from 6:00am – 10:30am in our temporary restaurant located at Rydges Wellington in Grand Space on level two of the hotel.
Portlander’s lunch and dinner service would still be open during this period. The hotel’s room service will be served as usual for breakfast, lunch and dinner.
Meet the team
Portlander Sales Executive
Orlaith found her passion in the hustle and bustle of busy restaurant life in a country hotel in Ireland. She has since worked in numerous top properties across Europe including Ashford Castle and Powerscourt Hotel. With a longing for travel she packed up her bags and ventured to Wellington!
Antonio is a 4th generation restaurateur so it’s fair to say that the art of dining is in his blood. Whether owning or running businesses in Italy, Australia and now New Zealand, Antonio has intoxicated guests with his passion, knowledge, vision, and most probably the wine he just sold you.
Tim brings to the table a contemporary style featuring locally sourced ingredients. He’s conscious of the look, taste, smell, texture, memory and sustainability of a dish. Tim learnt his craft growing up in kitchens and travelling the world, working in London, Alice Springs and Hanoi.