Nestled between lush farmland and the sparkling harbour, Wellington is a foodie’s dream, with an abundance of fresh produce from within the region. With a burgeoning laneway culture, led by the delicious Hannahs Laneway, artisan sodas, fresh coffee, mind-bending craft beer and boutique nut butters are produced in inner-city factories tucked between historic buildings and street art. Said to have more eateries per capita than New York City, Wellington’s restaurants are famously innovative, collaborative and delicious.
Just short drive or train ride from the city, you’ll find the world-leading Wairarapa wine region, home to more than 50 vineyards. Combined with a booming suburban dining scene, the culinary capital has something to satisfy all appetites.
Time your trip to Wellington to coincide with the country’s biggest and most exciting food festival Visa Wellington On a Plate. Over two weeks in August, the festival surprises, tempts, educates and amazes with help from over 100 restaurants. You’ll experience an awe-inspiring range of events, a battle of the burgers, a city-wide cocktail contest, culinary masterclasses, pop-up eateries and of course, innovative and delicious cuisine from Wellington’s top restaurants and cafes.
Plate of Origin Dish coming soon
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La Patio Café & Bar can be found in the Hotel Coachman in Palmerston North City. La Patio has a welcoming ambience and with refurbishments recently completed there is no better place to dine. La Patio’s highly trained, national and international chefs have developed a new menu using only the freshest local and international produce. The style of cuisine La Patio offers is Mediterranean Pacific Rim. Located at the front of the hotel, La Patio Café offers diners both indoor and alfresco dining.
CHEF | Dexter Gallaza
Dexter Gallaza is the Head Chef at La Patio, located in The Coachman Hotel, Palmerston North. He is a prime example of a professional who decided to pursue his passion and completely changed his career direction. His passion and love for food was his main motivation in setting up his small food catering business back in the Philippines. Following his move to NZ in 2012, he recently finished a 2 and a half year apprenticeship course and is now a fully qualified NZ chef.
Although new to the food industry, the busy and buzzing lunch and dinner nights and at La Patio Cafe is proof that this up and coming chef has a lot to offer and is someone to look out for. His repertoire today spans all type of dishes from traditional-home-style dishes to modern fusion cooking. The foundation of his dishes is mostly Asian, but since moving to NZ, has adopted spices and style from other cuisines.