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'. Crafted in the Jewish ghetto of Rome and 2,000 years in the making, we will explore a remarkable mix of the distinctive flavours of Italy, the Middle East, and Spain along with kosher traditions. You'll discover that many Italian dishes have Jewish roots through the introduction of new produce like aubergine, artichoke and fennel, mixed with foreign spices and pastes, and later enriched by Iberian influences. Head chef Laura Greenfield will create a mouthwatering menu, each dish is an invitation to the unexpected delights in both Italian and Jewish cuisine.
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
Tua Marina Vineyards Arneis 2016, Wairau Valley Marlborough 14
Dinner | 3 Courses | $55
Torta di Erbe - artichoke, spinach & pea tart, deep-fried curly endive
Goose Bay Pinot Grigio 2018, Kosher wine, Nelson
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
Tua Marina Vineyards Arneis 2016, Wairau Valley Marlborough
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
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