The Larder Restaurant

The Larder is run by Wellington local Jacob Brown who is the co-owner and chef at the Miramar based venue.

Staff at the restaurant pride themselves on their friendly and knowledgeable approach and a close relationship with produce providers, many of whom are local, ensures diners always get the best quality food on their plates.

The menu changes regularly with the seasons, and as head chef Jacob follows the philosophy of nose to tail eating - meaning as many parts of an animal as possible are used in the restaurant. Dishes include crispy pork tail, venison loin and twice cooked goat's cheese souffle.

The Larder offers fine dining for breakfast and lunch.