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.

We were very lucky  to try the latest triumphs from Boulcott Street Bistro’s chef de cuisine Emma Davies this afternoon.

Emma developed the recipes herself especially for the Boulcott dessert menu, I could rave on about them all day. They are so delicate with distinctive flavours and every mouthful was a burst of pure joy! Seriously…

And without further ado, I am very happy to introduce you to the two latest editions on the dessert menu;

Elderflower yoghurt panna cotta & poached rhubarb with coconut sorbet.

Addmore elderflower cordial (Geraldine, South Canterbury) and natural unsweetened yoghurt have been lovingly blended to create the base of this divine panna cotta, which is served with rhubarb perfectly poached in citrus zest syrup, and homemade coconut sorbet which sits on a wee shortbread biscuit.

*Is gluten free when served without the shortbread.

New York style chocolate cheesecake with citrus jelly and praline Chantilly

Like all New York style cheesecakes, this gem is baked. The base is made from spiced chocolate biscuit and the filling is a sweet dream weaved from ricotta, cream cheese and Whittaker’s 72% Dark Ghana chocolate.
The citrus jelly is made from tangelo zest. The Chantilly is made by marrying blitzed almond praline and whipped cream. Garnished with a citrus slice, chocolate sauce and orange sauce to finish.