Five‑Course Set Menu:
ENTRÉE
Pāua Ravioli - Pāua and prawn ravioli, ginger, garlic and sesame, in lemon beurre blanc, tomato and chive.
- Wine match: Te Mata Sauvignon Blanc, Hawke's Bay · 75ml
Niu Cauliflower VE/GF - Coconut‑poached cauliflower, spiced almond & pumpkin seed crust, vegan cheese.
- Wine match: Two Rivers Juliet Riesling, Marlborough · 75ml
MAIN
Pork Belly Pasifika GF/DF - Crispy pork belly on purple kūmara mash, pineapple‑mango salsa, jus & chilli oil.
- Wine match: Duck Hunter Pinot Gris, Marlborough · 75ml
Fijian Chicken Curry DF - Coconut curry, pumpkin, zucchini & eggplant, coconut & potato mash, garlic roti.
- Wine match: Elephant Hill Sea Viognier, Hawke's Bay · 75ml
DESSERT
Avocado & Chocolate Mousse VE/GF/DF - Tropical fruit & lime, coconut anglaise & whipped coconut cream.
- Wine match: Bogle Old Vine Zinfandel, California · 75ml
Seven‑Course Degustation:
FIRST
Sun‑Ripened Watermelon & Goat’s Cheese V/GF - Fresh watermelon, goat’s cheese, toasted almond, pumpkin seed, pine nut, honey melon, cucumber salsa and greens.
- Wine match: Terra Sancta Rosé, Central Otago · 75ml
SECOND
Pāua Ravioli - Pāua and prawn ravioli, ginger, garlic and sesame, in lemon beurre blanc, tomato and chive.
- Wine match: Te Mata Sauvignon Blanc, Hawke's Bay · 75ml
THIRD
Niu Cauliflower VE/GF - Coconut‑poached cauliflower, spiced almond & pumpkin seed crust, vegan cheese.
- Wine match: Two Rivers Juliet Riesling, Marlborough · 75ml
FOURTH
Lamb Chop Suey DF - Kawakawa‑braised lamb shoulder, noodles & kūmara crisps.
- Wine match: Gold River Pinot Noir, Central Otago · 75ml
FIFTH
Pork Belly Pasifika GF/DF - Crispy pork belly on purple kūmara mash, pineapple‑mango salsa, jus & chilli oil.
- Wine match: Duck Hunter Pinot Gris, Marlborough · 75ml
SIXTH
Fijian Chicken Curry DF - Coconut curry, pumpkin, zucchini & eggplant, coconut & potato mash, garlic roti.
- Wine match: Elephant Hill Sea Viognier, Hawke's Bay · 75ml
DESSERT
Avocado & Chocolate Mousse VE/GF/DF - Tropical fruit & lime, coconut anglaise & whipped coconut cream.
- Wine match: Bogle Old Vine Zinfandel, California · 75ml
GF gluten free · DF dairy free · VE vegan · V vegetarian
Wine Matches:
Sun‑Ripened Watermelon & Goat’s Cheese: Terra Sancta Rosé, Central Otago
- Dry, bright rosé lifts the melon and cuts through the goat’s cheese.
Pāua Ravioli: Te Mata Sauvignon Blanc, Hawke's Bay
- Citrus and freshness to match the lemon beurre blanc and ginger.
Niu Cauliflower: Two Rivers Juliet Riesling, Marlborough
- Off‑dry riesling cools the curry spice and loves coconut.
Lamb Chop Suey: Gold River Pinot Noir, Central Otago
- Soft, savoury pinot noir for braised lamb and kawakawa.
Pork Belly Pasifika: Duck Hunter Pinot Gris, Marlborough
- Textured pinot gris balances rich pork and the pineapple‑mango salsa.
Fijian Chicken Curry: Elephant Hill Sea Viognier, Hawke's Bay
- Aromatic, full viognier stands up to coconut curry and mash.
Avocado & Chocolate Mousse: Bogle Old Vine Zinfandel, California
- Ripe, jammy red that holds its own with dark chocolate.
About Ernesto's:
Experience Ernesto's - a modern Pacifica kitchen where Māori, Pacific and Southeast Asian flavours come together in a bold, vibrant fusion. By day, a relaxed island-inspired dining space; by night, one of Wellington CBD’s most energetic social hubs. Expect fresh, punchy dishes designed for sharing, grounded in manaakitanga and brought to life with fire, flavour and creativity. Music, cocktails and good people come together in a space that feels warm, social and alive. Led by award-winning chef Kit Foe, Ernesto’s is more than a restaurant - it’s a place to gather, connect and experience something different
