A new restaurant that pays homage to the iconic General Post Office that once occupied the same site opens this week at the InterContinental Wellington.
Under the culinary leadership of acclaimed Executive Chef Carl Maunder, GPO offers a contemporary spin on classic cooking techniques, with a menu highlighting seasonal produce from New Zealand that draws influence from the rich cultures of Southern Europe, Levant and Mediterranean, served in a relaxed yet refined environment.
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Scott Hamilton, General Manager, InterContinental Wellington says the new venue adds to the luxury hotel’s reputation as one of the city’s top destinations for both business and pleasure.
“It is exciting to unveil GPO as a strong culinary concept that will appeal to both locals and visitors, giving guests even more reason to stay with us. It feels good to welcome this exciting new dining experience to enhance our luxury line-up,” Hamilton adds.
GPO delivers diners a culinary ‘souvenir’ of intrepid travel, evoking memories of overseas holidays to faraway shores. Expect an array of dishes that explore rich spices, fresh herbs, and seasonal bounty, with smaller plates inspired by the renowned tapas and mezzes of the Med as well as larger dishes including hand-rolled pastas, pasture-raised meats and locally grown organic produce. GPO’s menu will highlight the best of-season seafood, including a signature ‘fruits of the sea’ platter with market oysters, diamond shell clams, mussels, prawns, and crayfish.
Chef Carl is passionate about building meaningful relationships with local suppliers. This helps him to showcase and celebrate wonderful produce and seafood, which are connected to the community and their stories. Diners are in for a treat with daily bread from Shelly Bay Baker, dishes dressed with the finest local olive oil from Olea Estate, sustainable Haku kingfish from Ruakaka, and the much-loved clams from Cloudy Bay.
Adding to the unique dining experience, renowned New Zealand brand, Temuka Pottery has thoughtfully crafted bespoke crockery for the new restaurant.
Elevating GPO’s vibrant cuisine is a hand-picked wine collection curated by in-house sommeliers, showcasing both well-known and some more unfamiliar varietals that express the best in regionality. The collection features wines from the Aegean through to the Riviera, Andalusia and back home to Australasia.
GPO opens from 21 April, Tuesday to Saturday, 5pm to late.