Signature Dining at Ahi Kā & Meridian
Dining at is not a hotel amenity - it is the reason a growing number of Wellington residents book a table without ever intending to stay the night. Ahi Kā and Meridian operate as distinct culinary identities that happen to share a building, each with its own reservation system, kitchen brigade, and design language. The standard we hold ourselves to is the same one Wellington's independent restaurant scene holds itself to, because that is the city's actual benchmark.
Ahi Kā - Open Fire Kitchen
The ground-floor restaurant is built around a central hāngī-inspired hearth, where proteins and seasonal vegetables are slow-cooked to a schedule driven by the fire rather than a timer - guests can watch the process from every seat in the room.
Meridian Tasting Programme
The level-9 tasting menu runs seven courses with an optional four-course abbreviated format for guests with time constraints - both versions change with each eight-week seasonal rotation, keeping regulars genuinely engaged.
New Zealand Produce Charter
Every protein, dairy product, and root vegetable served across both kitchens is sourced from within New Zealand - a documented commitment, not a marketing claim, with supplier origin listed on the physical menu.
Chef's Counter Experience
Six seats at the Meridian pass allow guests to observe plating in real time and ask questions directly - the counter is bookable separately from the main dining room and consistently fills three weeks in advance.
Private Dining Room
A 10-seat private room adjacent to Ahi Kā accommodates bespoke dinners with a dedicated server and a customised menu built in direct conversation with the kitchen team ahead of the booking date.
Resident Guest Priority Booking
Hotel guests receive a 72-hour advance window before public availability opens for both restaurants - the only structural advantage that comes with staying at the property, and a genuinely useful one during high-demand periods.