1860 Restaurant

Where a good meal is a difference between a good and a bad mood, 1860 Restaurant is celebrating our important connection to food with gorgeous ingredients from the Wairarapa and a Head Chef who has a unique international perspective.

If anyone's gone on a dreamy road trip in the Wairarapa, they'll know of charming little Greytown. And if they've been to Greytown, they'll know of 1860. A favourite with locals and visitors alike, Head Chef Michael Robitsch has brought together his culinary expertise from his hometown in Austria and his times working in Michelin-star restaurants in Salzburg, Colorado and the Cayman Islands, merging flavour and texture for well-rounded plates no matter their size. The restaurant is stylish and understated to ensure the food gets all the attention it deserves.

Without further ado, let's take a look at the food in question. 1860 features a menu that changes seasonally to bring to you the freshest NZ produce. Stealing the spotlight, you'll find flavours like their beetroot-cured NZ king salmon with a honey mustard sauce, house-cured meats done Italian style and spicy chicken wings smothered in a sticky sesame sauce. And, to make a stunning meal even easier for you to curate, they've added their recommended Wairarapa wine pairings!

Onto the mains and this is where it gets serious. If you've never tried an ostrich fillet before, now's your chance. Locally sourced and served with fresh vegetables, curious diners will find this option - and the ostrich burger - hard to resist. For those who aren't feeling that adventurous, nothing hits the spot quite like some creamy prawn pasta, a perfectly cooked black Angus ribeye or the catch of the day served with a white wine foam.

1860 is culinary brilliance found in a quiet and unassuming corner of New Zealand.