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QT Wellington has announced a fresh dining experience taking residence on level three of the playfully luxe hotel; Hippo.
A familiar name but a new offering to be discovered, Hippo ushers in an approachable, casually cool atmosphere with a thoughtful, seasonal menu rich in Kiwi produce, topped off with French technique.
“Hippo isn’t just a restaurant, it’s a bold new era with a buzz all of its own,” says QT Wellington general manager Colin McClean.
“This is high-energy dining with serious flavour. Hippo is shaped not just by the food, but by the whole experience. From rotating New Zealand art on the walls to the passion of the team on the floor, it feels like stepping into an old mate’s new place, familiar, but fresh and full of surprises. The only thing that stays the same? Those unbeatable harbour views.”
Nostalgia meets nuance
Hippo has a quietly curated menu where produce shines and there is nowhere to hide; simplicity is celebrated and technique speaks for itself. A quintessential spin on classic dishes, onion soup, seafood linguine and Ora King salmon set the scene, while lamb backstrap medallions, eye fillet, pork belly and wild venison are the stars of the show. Hippo’s thoughtful dessert collection including profiteroles, apple crumble and affogato, is the perfect finish.
Headed by executive chef Antoine Collet, Hippo heroes the best of New Zealand’s local produce and Antoine’s Parisian training. Antoine’s strong supplier relationships, in both Wellington and wider Aotearoa, are showcased throughout the menu; Wellington artisan bread maker, Shelly Bay Baker, produces some of the best local sourdough breads with their own in-house milled flour from organic, locally sourced whole grains; Te Matuku oysters are sourced from the Hauraki Gulf, southeast of Waiheke Island; the Salmon is courtesy of Ora King in the Marlborough Sounds and the eye fillet is Pure South Handpicked Beef. Diners are in for dishes that deliver both flavour and craftsmanship in equal measure.
Antoine cut his teeth at culinary school in his homeland of France, spending five years learning the tricks of the trade before travelling to broaden his horizons. Working at a Michelin-star restaurant in Paris and an upmarket caviar restaurant, has given Antoine the refinement and attention to detail he now brings to his executive chef role. However, in classic Kiwi fashion, this is balanced by a relaxed approach that focuses on nailing the classics, resulting in an easy-breezy energy where everyone will find a home.
With a mix of small and large plates, the menu is an exploration of local cuisine. “For me, food has always been about the chance to bring people together and connect over a meal,” says Antoine. “I’m incredibly proud of this menu and the experience the team have created to establish Hippo as its own fully-formed character. The menu is balanced; there is something for everyone whilst still allowing space for a culinary adventure, and I’m excited for people to try our twist on classics while getting to know the personality of Hippo through the food, ambience and service.”
For those looking for a ‘trust-the-chef’ experience, Hippo is showcasing its signatures for $85 per person. Those looking to add a little sparkle to their evening can request ‘The Parisian’ which includes a glass of Champagne, bread, oysters with caviar and a macaron as an add on to their dinner experience.
The drinks menu is a nod to the restaurant’s New Zealand roots and French flair, showcasing the diversity and quality of Aotearoa’s world-class vineyards alongside boutique Martinborough vineyards, and a curated selection of French wines – with more than 120 bottles to choose from, there is a perfect glass for every dish. Cocktails blend ingredients that mirror the kitchen’s seasonal approach, with a mix of nostalgic classics and modern mixology that caters to each unique palate.
Hippo will throw open its doors on September 12, open 5.30pm until late, Tuesday to Saturday.
