Located on Clyde Quay Wharf overlooking the Wellington waterfront, Te Papa and the city skyline Whitebait is the brainchild of Executive Chef and owner, Paul Hoather.

Whitebait reflects the natural environment, from the South Island beech lining the walls, to the onyx clad bar and the paua shell sculpture lighting the dining room.

Whitebait focuses on showcasing local seafood in it's purest and simplest form. Alongside the seafood the menu features locally sourced game, lamb and vegetarian dishes. Something for all tastes. The menu emphasis is on quality, fresh and locally sourced ingredients.