Bellamys

Thank you to Kapil and his team for making our end of year function so memorable. They all went out of their way to ensure that all guests were well looked after. The canapes in Pint of Order were excellent, plentiful and a great place to start our afternoon. The main courses in Bellamy's were all received well. I had the beef wellington which was amazing. The restaurant was large enough for our group of 36 guests and enabled us to do presentations without interrupting other diners or any undue noise. Thank you all for a great afternoon.

Service is great, atmosphere is nice and quiet. Food is relatively overpriced if not taking into consideration that the restaurant is inside Beehive.

I recently dined at Bellamys, and it was an unforgettable experience from start to finish. The food was outstanding. I started with the oysters, which were fresh, incredibly large, and delicious. For the entrée, I had the lamb shoulder, which was tender and full of flavor, paired with a sauce that complemented the dish perfectly. My main course was the rib-eye steak, and it was everything I hoped for—juicy, tender, and paired with a well-balanced sauce. I also had a side of creamy, soft asparagus that was simply delightful. The dessert was one of the highlights of the meal—delicate and perfectly balanced between sweet and citrus flavors. It’s easily one of the best desserts I’ve ever had. While the food was incredible, the real standout was the service from Lilly-Jane. She ensured our experience was top-notch, explaining each dish with precision and knowledge. Her recommendations were spot-on, and her friendly demeanor made the evening even more enjoyable. A huge thank you to the entire Bellamys team for such a memorable dining experience!

I have always wanted to dine at Bellamy’s for a long time and finally did as it is one of Wellington’s choice for fine dining and also that it was in the Beehive. I would have loved to give a 5 star rating. However the experience tonight (10 July 2024) left me disappointed. First off, I must say it’s very special to be able to dine in the Beehive. The check in and security process was smooth sailing. The staff in and around the parliament were friendly and helpful. We got our access card and sticker and went up to the restaurant which was on the 3rd floor. At the counter we were greeted and our coats put away. We were then taken to our seats. We studied the menu and ordered our food and some drinks. We started with a lovely piece of warm sourdough bread with seasoned whipped butter. The food came relatively quickly. As we were sharing our meals we were given sharing plates. I enjoyed the nice touch of having warmed plates. I thoroughly enjoyed both entrees, the tahr & pork terrine and crispy polenta. For mains we had the fish and venison. The pan fried blue cod was cooked perfectly and was nestled on purée and dressed with crispy squid. It is a beautiful in its simplicity. The venison on the other hand is beautifully cooked, rare and tender. It does not taste game-y. The portions for the mains however, are extremely small. This is where the experience went sideways:- I ordered truffle fries and when they came out they looked lovely but when I tasted some it felt like I was eating ordinary fries. They were crispy but there was no hint of truffle. Like NONE. I had to check with my partner to see if he could taste anything but we both couldn’t. I shuffled through the fries to see if at least one fry would have a hint of truffle but after trying almost half the bowl of fries we couldn’t find a single fry that might have a hint of truffle. I decided to ask the waiter if it was a mistake as the fries we ordered did not have any taste of truffle and he said he would ask the chef. He didn’t even bother to try to smell it or bring it in to check with the chef. He came out and said that the chefs usually put very small amounts of truffle oil on the fries to avoid them getting soggy and that they didn’t want it to overpower the fries. I was surprised as I was saying that maybe they might have forgotten to put the truffle oil in our fries and he just said: “Sorry it was not to your taste.” After hearing that, I thought maybe it was how they made the truffle fries here and if it were the case I would say that it would have been false representation of truffle fries as it tasted like an ordinary bowl of fries and I would not order that in the future nor recommend it to anyone who may want truffle fries. After slowly eating the entire bowl of fries I can honestly say that there was ZERO truffle taste in it. I had to pick up the empty bowl and smell it to confirm that there was no hint or trace of truffle oil in it. Strangely, after finishing the fries we suddenly were hit by a strong truffle smell and realised it was coming from the table behind us. Then we knew that ours were definitely a mistake as the smell was undeniable. I asked for the waiter again and told him that there was definitely a stark difference between our bowl of fries and the one we could smell far from us. He was apologetic and said that he would ask and see what they could do to fix it. He never came back with an answer. We had our desserts. They were spectacular looking but not tasty. The panna cotta tasted strange. The pear was better but by a smidge. After we finished our meals they cleared our table and asked if we wanted anything else we declined politely and he said that when we are ready we could go to the counter and that they would look after us. We approached the counter and he asked if everything was as alright and I gave a brief answer and mentioned about the fries. However it seemed that nothing was done to address the issue and I still paid for it. We took our coats and left. So here we are.

You look fore something special, this place is special. The location inside the Beehive is superb. The flair is just delightful, and then there is the food. The set menu was very, very nice. The flavors superb, the freshness and the combination of textures first class. This place is a notch better than the Logan Brown where it belongs to. And I do not know if I have found a better place in New Zealand so far. I will come back, for sure.

This was our first experience at Bellamy's, and we decided to give it a try with a First Table booking. As Bellamy's is part of Parliament, every guest needs to be registered and checked by security upon entry. I received a wearable restaurant sticker and a visitor card to access the lift that takes you up to the restaurant. The host was pleasant and took our coats upon arrival, although they don't have a formal coat check system. The restaurant was quite quiet, and the host forgot about our coats. He eventually opened the wardrobe and asked us to retrieve them ourselves, which seemed a bit of a security oversight. The restaurant has a nice ambiance, offering a view of the city and a quiet atmosphere. Dinner consisted of a three-course set menu. We started with a Classic Negroni and a Summer Sippin' mocktail (watermelon, lime, cucumber, mint, and soda). Both drinks were average. The Negroni, in particular, sat at the bar for over six minutes before being served, diluting its flavor. For a $22 drink, I expected better attention to detail. We began with a slice of lovely sesame sourdough bread with whipped horopito and sesame butter, which was very nice. For the entrees, we chose the Wild Thar & Pork Terrine and the Crisp Truffled Polenta. Both dishes were satisfying, with the polenta being my favorite. It had four bite-sized servings, and while the smoked tomato preserve was a bit overpowering, it suited my palate. Since we were sharing all our meals, it was a nice touch to be given extra warmed sharing plates. For the mains, we opted for the pan-fried Blue Cod and the Wild Fiordland Venison Fillet. The Blue Cod was perfectly cooked, but the nuoc cham dressing and turnip puree were underwhelming. The crisp arrow squid was fresh and crispy. The venison was beautifully cooked rare, just as I like it, and paired nicely with beetroot. The artichoke puree didn't add much, but the black pudding and quince were nice additions. I would have liked more than two small pieces of venison, possibly because we booked through First Table. Concerned about portion sizes, we ordered a side of triple-cooked beef fat, thick-cut truffle fries with Parmesan. This was a good decision as the portions were generally small. However, the truffle flavor in the fries was undetectable. When I pointed this out to the waiter, he explained that the chef uses only a small amount of truffle oil to avoid making the fries soggy. Despite this explanation, the fries had no hint of truffle. The waiter offered a polite apology but didn't resolve the issue. To make matters worse, we later noticed a strong truffle aroma coming from a nearby table's fries, highlighting the inconsistency. When I brought this up again, the waiter promised to address it with the chef but never followed up. Finally, for dessert, we chose the Citrus Panna Cotta and the White Wine & Saffron Poached Pear. The poached pear was the clear winner, beautifully paired with Nashi sorbet and whipped dulce de leche. The Panna Cotta was unbalanced, with too many conflicting flavors and textures. Unfortunately, the service was lacking. The waiter did nothing about the fries issue, which we ended up paying for. A restaurant of this caliber should handle guest feedback more effectively and train staff to address concerns with more consideration. Polite evasion isn't enough; they should own up to mistakes and ensure a smooth dining experience. Despite these issues, I would consider giving Bellamy's another chance in a few months, but my expectations will be higher.

I’ve been to Bellemy’s several times and apart from a rather average Wellington on a plate burger one year, haven’t had a bad meal there. This time round the food was still good and finished off by a delicious feijoa panacotta (probably the best course). The 3 course dinner is ok value at $85 considering some restaurants are charging over $40 a main nowdays. I started with a terrine which was nice, decent portion size, fish for the main also nice ( but nothing special) finished with the yummy dessert. Service was attentive but not overbearing, ambience good and music wasn’t too loud. Note though if you’re a vegetarian or vegan they don’t offer a lot in the way of vegetarian dishes and their other menu items can’t be altered to make them vegetarian.

Bellamy’s is owned by Logan Brown team so the quality is always amazing and stable, we went at lunch time for a three course set menu, with reasonable price, quite a few options, and you can order sides for extra portion. To entrance you need to walk into beehive first, go through security team, then take elevator go upstairs to the restaurant door. Front house staff will welcome you to inside.