LOCATIONWalking distance from the centre of Wellington, on Boulcott Street.
DETAILSThe diminutive building, nestled between office blocks and modern concrete buildings, bears all the charm of a heritage home; whitewashed timber boards line the ceiling, floral upholstered banquettes face a blackboard of specials and framed vintage posters, shiny copper pots dangle above the kitchen’s open counter, and every available inch of floor space is occupied by classic wooden chairs and white linen-clad dining tables.
FOOD & BEVERAGEWhile the restaurant has been up and running for some 20 years, Rex Morgan (formerly of award-winning Wellington diner Citron) recently took over the reigns as head chef. Born in Waikato in New Zealand’s North Island, the culinary master blends European training with his Maori heritage to create innovative meals that make the most of seasonal, fresh produce. Menus offer signature, bistro-style dishes (annotated for guests as ‘BSB Classics’) including the braised lamb shank wedged proudly into a bed of creamy potato mash, smothered in lentil sauce and minted peas; the bite-sized calamari crumbed in zesty gremolata, served simply with sauce tartare and fresh lemon; and the classic crème brulee with poached seasonal fruits; through to more elaborate creations such as prawn and chorizo risotto with lobster bisque and basil, and Venison and boudin noir with chestnut ravioli, vincotto reduction and white bean cassoulet.