Iconic Wellington restaurant, Boulcott Street Bistro opened its doors in 1991 and over the past 20+ years has welcomed visitors and locals alike with warm hospitality, fine food cooked with care, and a well chosen wine list, all served in a relaxed atmosphere.
Boulcott Street Bistro follows a benevolent tradition , proudly serving its many loyal customers a combination of innovative, modern fare, classic bistro dishes, and great wines earning the reputation as a Wellington favourite. The kitchen sources the freshest seasonal produce available, and are always happy to accommodate dietary requirements and requests.
The Heritage setting of the restaurant, also known as Plimmer House, is a delightful Wellington landmark. Plimmer house is named after John Plimmer, the notable Wellingtonian who was officially bestowed the title ‘Father of Wellington’. The charming inner-city Gothic cottage was originally built as a wedding gift by a local groom for his bride to be in the late 1870s and came into the possession of the Plimmer family in 1911.
Bookings can be made for lunch, but no need to book for dinner as it is casual dining. To help celebrate a special occasion we can organise flowers, champagne and a delicious house-baked chocolate cake. We have set menus for 10 or more if you are organising a function. Roast dinners, a traditional favourite, are available every Sunday evening from 6.00pm with our “Roast & Red” special, and this includes a delicious homemade dessert and a glass of red.
The private dining room seating 10 – 16 for lunch or dinner is also perfect for conferences or work functions with full catering services to suit your needs
This a place we come to in part for the experience of nice table settings and glassware, efficient professional staff, and pretty good but not outstanding food. It was a wet and windy Friday and the place was humming with suits at 12.30- we were seated around the corner away from the madding crowd and were offered water and menus. Decided to have a cocktail which was served in a really nice glass and hit the spot with lime and ginger flavors. My partner decided to have two entrees- the whangamata scallops and then the lambs fry and bacon. I decided that that the rigatelli with pulled pork, mushrooms and Sarbanes cream sounded good, so we asked for the meals and that the scallops came first, I would have my pasta with the lambs fry. The scallops were perfectly cooked and very nicely presented (9/10). The lambs fry and bacon were served in a deep dish which made it difficult to eat but even worse it was so overcooked it was just awful (2/10). My pasta arrived as brown bowl which had clearly been cooked way before the lambs fry and it was burnt on top. I asked the wait person to ask chef if that was how he intended to be served and he came back saying yes it had been grilled? I asked for another dish- at $30 for pasta it has to be better than that. So another dish appeared, this time with some sort of cream sauce (the other was brown), the pulled pork was tasteless and there was small pieces of mushroom but a huge bowl of pasta. We gave feedback but that didn't seem to make any difference-no apologies, no acknowledgement that the main meals were not edible. It was very disappointing- expensive but not worth it