Tarakihi Fine Dining Experience
The Tarakihi counter is not a restaurant in the conventional sense - it is twelve seats arranged around a live preparation theatre where Chef Hana Tūhoe and her team work in full view, narrating the evening's ingredients as they arrive from the Wairarapa and the Kāpiti coast. Bookings are held for guests who wish to engage with their meal rather than simply receive it, and every session is capped at twelve covers to ensure that no detail is diluted by volume. The experience is grounded in the belief that Wellington's producers are among the finest in the Southern Hemisphere and deserve an audience that pays attention.
Seasonal Tasting Format
Five courses change entirely with each southerly season, sourced within a 300-kilometre radius of Wellington and announced to the table before the first course is plated.
Producer Storytelling
Chef Hana introduces each supplier by name - the Masterton lamb farmer, the Ōtaki coast fisherman - connecting guests directly to the origin of every ingredient on the counter.
Counter Interaction
Guests seated at the twelve-position counter are invited to ask questions during preparation, creating a dialogue between kitchen and table that transforms the meal into a collaborative event.
Private Dining Extension
The adjacent Remutaka Room accommodates groups of up to 60 for private dining formats, with the same seasonal menu adapted for shared service and a floor plan that can be reconfigured within two hours notice.
Chef's Table Pre-Booking
Exclusive counter seats open for reservation 60 days in advance for Varorolodge Haven hotel guests and 30 days in advance for all others - hotel guests who book directly are guaranteed first access to new-season menus.
Artisan Finishing Course
Every Tarakihi session closes with a handcrafted finishing course prepared individually for each guest - a distinct composition that has never been repeated across any two sittings in the restaurant's history.