Field & Green is an eatery in the heart of Wellington city’s Courtenay Quarter, offering ‘european soul food' and beverages to match. We pride ourselves on great table service and can seat 50 people at a time.
We're really thrilled to be awarded runner-up for the Best New Metropolitan Restaurant award along with one Hat at the 2016 Cuisine Good Food Awards.
"My food philosophy is to keep it simple and delicious - reach the peak of flavour."
Laura Greenfield, Dish magazine 2015
We create evocative dishes inspired by European influences that delivers robust flavours full of personality.
Our menu changes weekly to take advantage of the best produce in season.
The chain of authenticity and the provenance of food is important to us. This means choosing our suppliers carefully and supporting their craft.
262 Wakefield Street has quite a history.
Built in 1949 as a recording studio it produced “Blue Smoke”, New Zealand’s first all-local hit.
The premises then became a bar in various colourful guises before being converted for food service - most recently Big Bad Wolf Charcuterie.
Laura Greenfield and Raechal Ferguson opened Field & Green at the site in 2015, after scouring the North Island for a suitable venue. The pair had relocated to New Zealand from London’s food and art scene in 2014.
By keeping the unique structure of the building and reusing many of the original materials, Field & Green retains a classic feel. Mid-century Sheffield bone and silver cutlery passed down by Raechal's grandmother add a personal touch. Rubber pendant lighting from Denmark and 100% biodegradable chairs from Italy, keep the space feeling fresh, modern and stylish.
“...simple and clean, simultaneously bourgeois and bohemian”
David Burton, Dominion Post 2015
Seating for 45 people is directly off our open kitchen. For a front row view of Laura’s culinary skills, take a seat at the chef’s bar. Seats six.