Which just goes to show how strongly local diners feel about the fine-dining restaurant that has been a fixture of the Capital’s food and beverage landscape for over 10 years.

 

Situated under the soaring ceilings of a 1920s built former banking chamber, Logan Brown offers everything you would expect from a leading fine-dining restaurant – except in this case, all pretension is left at the door.“We don’t think that having high standards automatically means a restaurant has to be formal,” says Steve.

 

“Our emphasis is on being comfortable and enjoying good food, wine and service in relaxed surroundings.”   

Ah, the food.

 

Steve says their food concept is all about honesty and simplicity with a balance of taste and textures without muddling the flavours.

 

“Plate presentation is important, but the real focus is on cooking correctly and creating dishes that eat well.”

 

Widely acknowledged as one of New Zealand’s premier restaurants – and the winner of the 2004 Cuisine Magazine Restaurant of the Year – Logan Brown seats up to 80 people, and also offers an upstairs Private Dining Room which caters for up to twelve people.

 

Two years ago, the foodie duo parlayed their kitchen prowess onto the small screen with the TVNZ series, Hunger for the Wild.  

 

They shared their love for fishing, hunting and the great outdoors, where they traded the comfort of their restaurant for life on the road with Al’s 1964 EH Holden. Shortly after arriving at each location, the boys decide who hunts for the main dish and who gathers the other ingredients. They then go their separate ways, hooking up with local identities who help in their quest and along the way share their stories, their history, and in many cases their favourite fishing and hunting spots.