Wellington On A Plate

We’re excited about our events this year as the Wellington on a Plate (WOAP) is extended to the whole month of August. Our festival dish, Dine menu, burger and cocktail are all themed with our WOAP Pop-up Campo & Verde, celebrating Cucina Ebraica (Roman-Jewish) cuisine. Book online here...

campo & verde

For two weeks only Field & Green will be transformed into 'Campo & Verde' offering the distinct cuisine of 'Cucina Ebraica Romanesca'.

dine menu

Field & Green offer a special Festival dish for lunch and dinner, plus a three course set menu for the evening.

Festival Dish | Dessert
Cassola - baked Zany Zeus ricotta & orange zest soufflé, marmalade, chocolate sauce 15

Dinner | 3 Courses | $55
Entrée
Torta di Erbe - artichoke, spinach & pea tart, deep-fried curly endive
Goose Bay Pinot Grigio 2018, Kosher wine, Nelson

Mains
Spalla di Montone - braised lamb shoulder with olives & fennel, saffron olive oil mash
Stanley Estates Lagrein 2015, Awatere Valley Marlborough 

Dessert, choose from
Festival Dish / Cassola - baked Zany Zeus ricotta & orange zest soufflé, marmalade, chocolate sauce
Tre Monti 'Thea' Albana di Romangna DOCG 2015 late harvest Passito, Le Marche

burger wellington

Maximus Decimus Meridius
Roman beef burger with Kāpiti blue cheese, iceberg lettuce, tomato, and mayonnaise on a Zaida's Challah bun, with polenta and Parmesan fries with tomato relish 19
Garage Project beer match - Bliss Backyard Lager

cocktail

Juno e Fino
Handcrafted Reid+Reid Finocchietto wild fennel liqueur, Reid+Reid Native Gin, Campari, sugar syrup, lemon juice, Prosecco and orange rind, accompanied by Torzelli, deep-fried curly endive 21

Mocktail | Ceres e Fino
Wild fennel syrup, ginger beer, freshly squeezed blood oranges, lemon juice and orange rind. Accompanied by Torzelli, deep-fried curly endive 14