The menu changes daily at this Wellingtonian hot spot where chef Teresa Pert and the team present some of the finest kai moana you will find. Although the menu is fish-centric there are plenty of options for people who aren’t. In fact, an unexpected surprise to the table at our last visit was a stunning white gazpacho with roasted grapes that was complex simplicity at its best. The ceviche at Ortega is always a stunner and the little pockets of bling throughout the menu are brilliantly conceived to ensure that nothing valuable ends up in the bin. Off cuts may be turned into a delicious rillette, pickles and ferments add layers of clever flavour and texture and everything on the menu is simply delicious. A sustainable focus throughout adds much to the value of this incredible restaurant, so sit back, relax, let these outstanding human beings – led by hospitality legend Davey McDonald – do what they do so well and enjoy the Ortega journey. Check website for opening hours MAINS: A la carte $43-$49, set menus $90-$125