“After a good dinner one can forgive anybody, even one’s own relations.”

 Oscar Wilde

Our Philosophy is to bring market-fresh, seasonal dishes to your table.


A warm welcome to 1860 Restaurant where we hope you will enjoy our convivial hospitality fine food , carefully put together by our international team of chefs.

Wine List
Seasonal Menu Available Thurs to Sun
Chefs Choice Menu Available Thurs to Sun
Lunch Menu Available Thurs to Sun
Seasonal Menu Available Mon to Wed

All dishes are prepared from start to finish in our kitchen, from baking bread to pasta making to curing meats. We incorporate the techniques and cooking styles that Mike and Alejandra have learnt during their travels. You can expect a truly international experience, with Mike from Austria, Alejandra from Chile, alongside the Irish/Kiwi owners Tony and Ursula.

Head Chef Michael Robitsch grew up in Klagenfurt, close to the Austrian border with Italy. Starting his apprenticeship at just 15 years old in a fine dining restaurant, he continued on with winters in mountain resorts and summers at luxury resorts in the Austrian lakes district completing seasons in Michelin star restaurants Burghotel Oberlech and Wulfenia Hotel Salzburg. With a passion for travel, Mike has worked in the Rocky Mountains of Colorado and Cayman Islands in the Caribbean. Everywhere he goes, he picks up dishes and techniques which he incorporates into his cooking, focusing primarily on flavour and texture.

Alejandra Sanchez grew up in Chile and brings a unique South American flair to our team, and perfected patisserie skills. Like Mike, she has travelled extensively and picked up some great culinary skills en route to New Zealand. She has a philosophy of cooking from scratch and always with fresh seasonal ingredients.
Cristhian our Maître D’ is on-hand to help with any questions or wine selections, his love of travel, music, food and wine brings a world of culture to the dining experience.


Enjoy!

Wairarapa has an abundance of growers, and natural food producers which goes hand-in-hand with our philosophy to cook from scratch with seasonal ingredients. We use fresh herbs and lettuce from “Home Cottage Gardens“, fruits and vegetables from “Pinehaven Orchards“, fresh-cut meats from Sam at the “Big Apple” and “Greytown Butchers“. Our fresh fish comes from “Takitimu Seafoods“, cheeses from “C’est Cheese“, olives from “Juno” and honey from “Greytown Honey“.

All dishes are prepared from start to finish in our kitchen, from baking bread to pasta making to curing meats. We incorporate the techniques and cooking styles that Mike and Alejandra have learnt during their travels. You can expect a truly international experience, with Mike from Austria, Alejandra from Chile, alongside the Irish/Kiwi owners Tony and Ursula.