Wellingtonians not only have an appetite for romance, but also great food and wine.

This Valentines Day,  we’ll be opening the restaurant early at 5 O’clock and will close when the last table is served, and for those late night romantics joining us after 9 O’clock we will upgrade your Taittinger NV Champagne to the Taittinger Rose or the Taittinger Les Folies de la Marquetterie.

For those of you struggling to master  sweet words for your Valentine, we’ve pinched a few from the masters to help you out. . .

• A hundred hearts would be too few , To carry all my love for you. ~Author Unknown

• If I know what love is, it is because of you. ~ Herman Hesse quotes

• When love is not madness, it is not love. ~Pedro Calderon de la Barca

• Grow old with me! The best is yet to be. ~Robert Browning

• You know you’re in love when you can’t fall asleep because reality is finally better than your dreams. ~ Dr Seuss

Pinot Noir 2013 kicked off today in sunny Wellington and has attracted pinotphiles worldwide to discuss, debate and savour this unique variety.

So in support of this mysterious and delicious drop, we’ve selected a few favourites that we thoroughly enjoy, and hope you will too.

Porter’s Estate 2011 Martinborough

Medium-bodied, the flavours of this Wellington local are an amalgam of red berries, aromatic spices and red florals, enlivened by fine, lacy and racy acidity.

Seresin ‘Leah’ 2009 Marlborough

This bio – dynamic Pinot is a fine-structured and slightly sappy wine with supple tannins and an assortment of spice, floral, savory and cherry flavours.

Craggy Range ‘Bendigo’ 2010 Central Otago

A very pure Pinot Noir with fine, dense floral and cherry/berry flavours.

Pegasus Bay 2009 Waipara

Demonstrates impressions of black cherries, blackberries, raspberries and mulberries are underlain with savoury notes hinting of mushrooms, smoky barbequed meats

Clos Salomon Givry 1er CRU Burgundy

We couldn’t dimiss the fine craft and long history of French wine makers. This wine is a dark cherry colour, with lots of fruit and wood. The acidity present makes for a well balanced wine with nice minerality

Wycroft Reserve 2009 Wairarapa

An elegant palate shows intense dark fruit and savoury notes, of good weight and length.

Salmon’s versatility and great flavour makes it Christmas day staple for many New Zealanders. This fresh summer dish is easy to prepare and can be served on its own or as part of your festive banquet.

A Rex Morgan Recipe

Serves Four

400 g piece fresh boneless salmon (skin on)

Salmon Marinade

100 ml of 42 Below vodka

10 peppercorns, crushed

2 tablespoons of rock salt

2 tablespoons of brown sugar

2 oranges, juice and grated rind

Salad

200 g of fresh baby salad leaves

One apple, sliced into thin sticks

Apple Vinaigrette

50 ml cider vinegar

50 ml apple syrup

10 g Dijion mustard

200 ml extra virgin olive oil

Salt and pepper

Method

1. Combine all marinade ingredients, mix and rub onto salmon.

2. Take salmon and place skin side down, cover with cling film and leave in refrigerator to marinate for 24 hours

3. Remove salmon from cling wrap, wipe dry and slice thinly

4. Place salmon slices on serving plate, cover with baby salad leaves then apple

5. Mix together vinaigrette ingredients, stir thoroughly and drizzle over salad.

6. Season and serve

Enjoy!

Match with Chardonnay