About

Jacob Brown and the Larder are a big reason why Miramar is now a well known foodie destination. Jacob is deeply passionate about sourcing local food, so much so that he endeavors to build personal relationships with all of his suppliers.

Jacob is also a champion of nose to tail eating, so don't be surprised if you see offal on the menu, do be surprised though when you try it and love it!

Overview

Price Range Reasonable
Ambience Relaxed atmosphere
Accepts credit cards Yes
Noise level Upbeat
Licence This venue is licenced
Food Options Vegetarian

Products and specialities

Brunch, A la carte, seasonal, local, organic, foraged

Hours

  • MonClosed
  • Tues -
  • Wed -
  • Thurs -
  • Fri -
  • Sat -
  • Sun -
  • HolidaysClosed
Reviews

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Great place with very good food

The Larder in Miramar is a regular haunt of members of the Paleo Wellington group because of its focus on organic ingredients and quality cuts of meat. It’s on the higher end of the price scale (even excluding the cost of petrol out to Miramar…) with mains going for $40, so a great choice for a special occasion.

Head Chef Jacob Brown is a culinary genius.

Being a chef by trade, I can spot out a good meal at a distance. The Larder is one of my faves if I want to tickle my tastebuds and try something a little more original than steak, eggs and chips. Worth the travel out to Miramar for, it's no wonder they were finalists in the 2011 Restaurant of the Year Cuisine Awards. 

Worth the trip to the suburbs for the hand cut chips alone. Jacob Brown is one of Wellington's best chefs and definitely the most adventurous. Never afraid to put offal on the menu, in fact he makes a point of it. Try their black pudding hash for brunch, it is mind blowing stuff. 

Great food and friendly service tucked away in the back streets of Miramar. 

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