Last week when I was in Wellington I had a great gastronomy experience at Louis Sergeant’s Restaurant in Wellington. It’s on Featherston Street, behind Kirkcaldie and Stains (soon to be David Jones). The chef de patisserie, Louis Sergeant is a French trained chef and from the north of France. Until 2014 he was the head chef de patisserie at the famous Wellington Hippopotamus Restaurant, in the Museum Hotel.
Their counter cabinet is a flood with colour and texture.
In addition, they also offer a brunch and bistro menu and I can conclusively say the Croque Monsieur with hot béchamel sauce, oozing from the sides was exceptional.
The wine list is inviting with a good choice of Louis Roederer Champagnes.
