The Larder: Fine dining and café fare in Miramar

Three chocolate and cranberry kugelhopfs sit on a white plate.

Gremolata crumbed lamb’s brains are topped with radish and green leaves.

A paua shell sits on a bed of ice. In it is paua and microgreens. A lemon wedge is to the side. A glass of wine is in the background.

A plate of golden brown date and cardamom scones.

Whether you’re from up the road or out of town, The Larder wants you to feel like a local. Since 2009 the Miramar café has been providing a balance of simple hearty fare alongside fine dining-inspired lunches.

Found in a prominent turn-of-the-century house, The Larder oozes old-world charm. The entrance has a huge wooden half-circle window and a large ornate fireplace inside. Co-owners Jacob Brown and Sarah Bullock think the grand setting has set the precedent for their food ethos, “We always want to overdeliver on expectations, with surroundings like these we feel it’s only right.”

On the counter at The Larder in Miramar sits a stack of caramelised pumpkin, feta, olives, and rocket sandwiches. Staff in the background carry plates and make coffee.

Jacob has a background in fine dining and this influence is clear in the menu. The Larder prides itself on being ‘all things to all people’. So while you can order duck confit, there are also café classics like scrambled eggs and cheese scones.

Two dishes that remain steadfastly on the order board are pork belly and Gremolata crumbled lamb’s brains. Jacob and Sarah believe strongly in the philosophy of ‘nose-to-tail eating’, so wherever possible they will use all parts of the animal to avoid wastage.

With seating for 30 inside and a few tables out front, there’s plenty of room. Wētā Workshop and the Wētā Cave are down the street, so The Larder is a popular spot for tourists and Wētā workers.

Cuba Street Tavern

Part bar, part café, and part community hub — this tavern with a secret garden is an oasis in the city.

The Hangar

Run by self-proclaimed ‘coffee nerds’, Flight Coffee’s flagship café is all about the details.

Twenty Eight

Twenty Eight specialises in modern brunch and lunch dishes that showcase the changing seasons.

Glou Glou

A sleek Wellington café is in pursuit of the perfect croissant, and after taking your first bite you’ll find the proof is in the pastry. It takes three days to make something so good you’ll consume it in three minutes.