Forage Kitchen + Bar, situated in the vibrant district of Te Aro, which harbours some of Wellington’s finest cuisine and artisan produce. With the focal point of your view overlooking the Cuban quarter the restaurant’s unique destination creates a lively impression. The open kitchen allows Forage’s culinary team to showcase the restaurants philosophy in the preparation of local produce; from root to stem, and nose to tail.
Communal tables cater for social dining of shared dishes amongst your friends or as Chefs tables where diners are taken on a culinary journey through a set or degustation menu. Come in and experience food and service that are precise, but never pretentious.
In tribute to the capital of craft beer, Forage Kitchen + Bar highlights the craftsmanship of the darker side of Wellington, as porters and dark beers sit side by side with international favourites. Our guests will be delighted by the range of rum available which aligns the ambiance of vintage glamour and decadence within the Cuban culture.
Coming just for dinner? We are happy to offer complimentary valet car parking for you and your guests while dining.
Sourcing only the finest seasonal ingredients
Chef Amey Rane was born in Mumbai which is renowned as a cosmopolitan and vibrant city. Growing up on dishes which are brimming with rich aromas, fieriness and bold flavours had given Chef Amey a passion for food early on. This enthusiasm was fully ignited as a teenage who loved to watch TV cooking shows and experiment with ingredients in his Mother’s kitchen and which ultimately lead him to culinary school.
After training and leaving Mumbai, Chef Amey set off to travel the world. These voyages deepened his repertoire and allowed him to learn about different cuisines and techniques. He held various roles in 5-star hotels such as Hyatt and Hilton where he grew affection for fine cuisine and enjoyed working with renowned chefs which have aided the development of his craftsmanship.
Chef Amey Rane is exciting to be heading up the Forage team and believes his personal ethos of sourcing only the finest seasonal ingredients aligns well with that of Forage Kitchen’s and he looks forward to introducing diners to his new menu.