Grilling is done over local mānuka and apple woods at this steakhouse in Wellington’s CBD. The signature rib-eye on the bone is dry-aged in-house for no less than 55 days, and other meats include Lumina lamb and Greenstone Creek Scotch fillet. The enticing aromas from the open kitchen will have a Pavlovian effect as you check out the menu. Non-carnivores should ask about the market fish of the day. The room, unlike many dark and leathery steakhouses, is bright and open, thanks to the large windows and high ceilings of this historic building.