Wellington restaurant Logan Brown keeps finding ways to impress 30 years later with a menu that continues to evolve with time.
Logan Brown, located on Cuba Street, has been given a Michelin Star for its contemporary dishes that boast meticulous detail and nuanced flavours.
The Michelin Guide gave particular mention to Logan Brown’s signature ravioli filled with pāua abalone in lime beurre blanc and topped with fried kūmara sweet potato shreds.
Managing Director Steve Brown said the team at Logan Brown was honoured, proud and grateful for the recognition.
It was confirmation that the way the restaurant has changed with trends, market conditions and social change is working.
“Being in our 30th year, it feels so good to have such an internationally renowned guide consider the experience we deliver to guests is still world-class,” he said.
Brown said the last thing Logan Brown wanted to be was an “old hat”.
The restaurant strived to share the beautiful taste of New Zealand and everything about Kiwi food and hospitality that made it proud.
“Any appreciation from individuals and organisations feeds our passion and energises us to keep going.”
Logan Brown’s point of difference was its longevity which came from consistency and professional practice.
The cuisine was matched by a stunning dining room in the heart of Wellington’s dining precinct that used to be the former National Bank of New Zealand. The team at Logan Brown also owned Liberty Restaurant down the road on Cuba Street.
Brown said New Zealand’s unique climate and topography gave restaurants access to amazing ingredients that were grown, farmed, fished and hunted by people who truly cared. The ingredients arrived fast and were full of flavour.
New Zealanders were naturally great hosts who enjoyed sharing experiences with others and the country’s hospitality sector was ready to be valued on the world stage.
Brown was immensely proud of the restaurant’s legacy.
“Today, Logan Brown feels less like a restaurant and more like an old friend, shaped by the 500,000+ guests who have dined with us and the 873 incredible people who have worked here,” he explained.
“Faces change and personalities come and go, but the spirit of this place endures.”
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