http://www.whr.co.nz/portals/134/flash/whitehouse.swf
Your opportunity to work at the white house restaurant
The White House Restaurant is one of Wellington's premier restaurants, located in the heart of Oriental Bay, Wellington.
We are now in our 20th year of operations. During this time a number of restaurants have opened and closed, but our commitment to quality has never wavered and has seen us through.
With the departure of a long standing member of staff we are now seeking a Chef de Partie to join our team.
Our ideal applicant will be a hospitality professional who is looking to further their career by working for one of the best restaurants in the country.
This is a full time position and involves evening and weekend work. This is a challenging role and requires a level of experience in a fine dining environment.
Ideally you would have at least 3 years experience.
For more information about the White House Restaurant, go to www.whr.co.nz.
Please note that only suitable applicants will be contacted for an interviews.
You must hold a valid visa for New Zealand.
Please email your CV to info@whr.co.nz Attention: Marie Penny.
Applicants for this position should have NZ residency or a valid NZ work permit.
Chocolate Plate 2007
The White House Balcony
Waikanae Paddle Crab Raviloi
Scampi Carpaccio
Crème brûlée
Sorbet
Flat Oysters
Lamb 2008
Beef Fillet 2007
Grillled Caryfish
Duck 2007
Main Dining Room
“The White House is a place that we can confidently say is one of the finest dining experiences we’ve ever had”.
Tim Herbert
Sunday Star Times
May 2011
Fodors Choice 2010 Distinction
Since 1988, Fodor's Travel has been awarding the Fodor's Choice distinction to only the very best hotels, restaurants and attractions around the world. This distinction recognizes the White House Restaurant as a leader in its field for service, quality and value in the 2010 year.
Silver Medalist DineOut People's Choice Awards 2012
"Unlike many other awards that get offered, the DineOut People's Choice Awards are based purely on your reviews from July 2011 until the end of June 2012. The judging panel isn't a known group on a known date, they are you and your everyday visits to restaurants up and down the country. It's not just one good meal they need to pull off, it's a whole year of excellence! A tough ask, so winners of the DineOut People's Choice Awards have shown themselves to be constantly fantastic."
http://www.youtube.com/watch?v=wxFplt-qs9s&lr=1
http://www.youtube.com/watch?v=BcElN7xyi7w&feature=player_detailpage
The White House is Wellington On A Plate
FIRST WINNER: Paul Hoather of The White House.
LOCAL FLAVOUR: Victor's rabbit pie and Otaki carrots.
Creating sensational local dishes with plenty of local flavour has helped the White House restaurant take out top honours in Wellington on a Plate.
The Wellington on a Plate Award was introduced to the culinary festival this year to recognise the high quality menus that chefs across the region were putting together for the Dine Wellington programme.
Judged by food writers Anna Tait-Jamieson and David Burton, the White House's menu was lauded for its confidence and consistency through all three courses.
The spiced coconut caramel which complemented the restaurant's signature Waikanae crab cake was particularly noteworthy, Mr Burton said.
"The White House stays at the top of their game by constantly evolving their repertoire."
Chef Paul Hoather said the strong and varied menu came from close working relationships with many local food suppliers.
"We like dealing with small family businesses. For example, we've had a long term relationship with our rabbit supplier for 16 years."
The challenge of Wellington on a Plate was to produce excellent food that was budget-friendly to the general public, Mr Hoather said.
"We started planning our dishes way back in January. I wanted to focus on incorporating things like South Coast crayfish but using the tails instead to bring it into budget. It's about achieving that but still making it sensational."
It was a huge surprise to come away with the win against such stiff competition, Mr Hoather said.
"Considering that we are going into our 20th year of business this year, to win something like this is absolutely wonderful."
The White House was named a finalist alongside the menus from Matterhorn, Martin Bosley's and Logan Brown.
Picking the shortlist had been a challenge in itself, but Ms Tait-Jamieson said the White House's menu was well-deserving of the award.
Wellingtonians play a big part in the high quality of Wellington's hospitality scene, she said.
"I think the city in general has a well developed palate. Wellingtonians travel a lot and are interested in food; the customers are demanding and that keeps standards really high."
Keeping it Clean at the White House
August 28, 2012 by annasalts
Last week I ate at the White House restaurant in Wellington. It was a family birthday and we ordered the winning Visa Wellington on a Plate menu. It was the second time in one week that I’d eaten the chef’s rabbit pie with Otaki carrots. The grower would have cried tears of joy to see how brilliantly his humble root vegetable was prepared – not just boiled but also dried, powdered and sous vide – it was a mini degustation of carrot. It goes without saying that the rabbit was excellent too; Chef Paul Hoather is into the detail. He even makes his own butter from cream he’s cultured himself. And that brings me to the funky dessert which was not on the Wellington on a Plate menu but it did contain cultured cream. He thought I should try it because he’d read my blog post on the edible condom I ate in Hong Kong (scroll down to Sex on the Beach). I think he was suggesting I wash my mouth out with soap.
Milk Curd, Pistachio Sponge Cake and Honey at the White House
Paul’s soap was a gloriously rich chilled down, dense version of crème anglaise, tasty because it was made with his own cultured crème fraiche. The bubble foam was somehow infused with honey and the loofah was pistachio. It was the most difficult part to create but it made the dish with its contrasting texture and undeniable wit. It’s on the degustation menu.
David Burton's favourite Wellington restaurants
Food critic David Burton today named his top five Wellington restaurants during a live chat on Dompost.co.nz.
DAVID'S TOP FIVE RESTAURANTS
The White House
Logan Brown
Matterhorn
Martin Bosley's
The Larder
Honorable mentions went to Ortega Fish Shack and Capitol.
Mr Burton answered a barrage of questions from readers including curly queries like whether he accepts free meals - he doesn't, as it would compromise a review's credibility.
When asked to name his pick for the single best Wellington eaterie with main courses less than $40, he gave the crown to Ortega Fish Shack in Mt Victoria and also gave it an honorable mention in his top five.
He also said it was not his fault if a restaurant struggled following one of his reviews.
"Any consequences for the restaurant are to be regretted, but in the end, it's word of mouth that makes or breaks a restaurant, not a review," he wrote.
"In today's much-changed media landscape, my review is only one of hundreds on the Net."
Mr Burton also took a pot shot at New Zealand's "food police", saying a street food culture similar to Asian countries could never develop here.
"We're far too obsessed with hygiene in NZ," he wrote, "but having said that, there are some good stalls at the Sunday Harbourside Market (next to Chaffers Marina) these days."
Staff sometimes altered their service when they recognised him, but this was an "occupational hazard" in Wellington, he said.
"While they can improve the service, they can't change the menu or the decor.
"Besides, some ethnic eateries have never heard of the Dominion Post, let alone me!"
PAUL HOATHER, Executive Chef and owner
“Growing up my father was often in the kitchen making Chinese dishes and other meals he learnt from his travels abroad. One of his favourite dishes to make was pork pies like the ones he used to eat when he was a lad in the UK. Because of my father’s influence I learnt that it was OK to be a male in a kitchen. I started cooking with the Edmonds cookbook making hokey pokey and other sweet dishes to impress my friends. I also have an incurable sweet tooth.
I started The White House in 1992 in Willis St, after 21 years in kitchens having started formal cooking at The Rutherford Hotel in Nelson when I was 15. After the Rutherford I headed overseas to the UK and Australia before returning to Wellington. I’ve been in Wellington since the 1980s and was Head Chef of iconic restaurants such as Plimmer House, Champerelle and La Spaghettata.
When I opened The White House I took a very pragmatic approach to the name. We first opened in a little old cottage which was painted white – hence The White House Restaurant.
I love what I do, cooking, giving our guests a wonderful memory, working with great produce and being part of an enthusiastic team in the kitchen. I love that we are a small business, a small family if you like. It’s always been family supported, all on the back of hard work. It’s how we like to work.
I put a lot into every meal at the restaurant and I take it to heart when something doesn’t work. Sometimes things go wrong, and it cuts me, I get upset. But the buck stops with us. What tells me are the plates coming back to the kitchen, if there’s something left over I always question it. I can’t help it; it becomes a habit from a life of working in kitchens. For me every night is a live performance.
My biggest pleasure at the restaurant is going out to see our guests, to talk with them and hear what they have to say about their experience with us.
When I’m not at the restaurant you can find me at home in Brooklyn with my wife and two English Pointers or out riding my Ducati 1198 motorbike. The motorbike is my time alone and a chance to clear my head. I am a passionate hunter and gatherer and have spent many years fly fishing around NZ, white baiting on the West Coast and bird shooting in Central Otago.
If you ever have any questions about cooking, the ingredients we use, need a recipe or you just want to visit our restaurant kitchen please don’t hesitate to drop me an email at info@whr.co.nz. I look forward to continuing to serve you wonderful culinary memories.”
THE WHITE HOUSE RESTAURANT
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| ADDRESS 232 Oriental Parade Add to 'My Restaurants'Let us know if The White House Restaurant has closed CONTACTPhone: 04-385 8555 |
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OPEN
Lunch Wednesday to Sunday from 11.30am
Dinner seven nights
COMMENTS
ABOUT US
For 20 years The White House has consistently ranked amongst the capital’s finest restaurants. With Head Chef and owner Paul Hoather at the helm since inception it has gained both a national and international reputation and has won numerous awards. It’s his creativity, his unparalleled experience, and his passion for exceptionally fine food that make every meal an experience par excellence.
Paul chooses only the best organic, seasonal ingredients. While some of are imported, wherever possible they source from local producers, small boutique suppliers, and even their own roof top garden.
Not surprisingly, you’ll find The White House’s wine list is a fitting complement for such fine fare. Their cellar offers an extensive selection including some very rare vintages alongside exquisite local and boutique wines.
Pair all this with an unrivalled level of service and stunning views over the harbour, and it’s easy to see how The White House earned its first class moniker.
Savour the full White House experience with lunch Wednesday to Sunday and for dinner 7 days a week
BYO Wine Sunday Night ($10 Corkage)
OVERALL DINEOUT SCORE BASED ON 70 REVIEWS
| Total |   | 8.6 |
| Food | | 8.7 |
| Dessert | | 8.6 |
| Presentation | | 8.9 |
| Service | | 8.5 |
| Environment | | 8.4 |
| Toilets | | 7.5 |
| Child Friendly | Yes | |
Visa Wellington on a Plate Lunch
Winner Of Visa Wellington On A Plate Awards
Any 2 courses $45
Or 3 courses $55
With a glass of regional Wellington wine
ENTRéE
Waikanae crab cake, spiced coconut caramel
Victor’s rabbit pie, Otaki carrots
Chicken liver parfait, hazelnut, Greytown apple, young leaves
MAIN
Pirinoa Station lamb, braised lentils, mint gel
Fish, Lavender’s Green preserved lemon, potato, watercress, South Coast crayfish bisque
Turkey, Parkvale mushroom, tarragon, turkey jus
DESSERT
Crispy chocolate, L’Affare espresso mousse, caramel, yoghurt
Smoke and Oakum’s Gunpowder Rum baba, orange, raisin
Kingsmeade Ngawai brie, blushing pear, Arobake walnut and honey bread
ADDITIONS
Hand-cut chips with truffle salt – 10
Mashed potato, homemade butter and nutmeg - 10
Organic salad leaves – 8
Pear, parmesan, hazelnut and rocket salad – 10
Creamed silverbeet – 7
Two hour braised and buttered carrots - 8
Please note that we are able to offer vegetarian options.
We are open for lunch Monday to Sunday from 11.30am. Wellington on a Plate is running from 10th August until 26th August, 2012.
*special menu offer not in conjuction with Entertainment Book offer
Visa Wellington on a Plate Menu Degustation
This menu is designed to be enjoyed by the entire table
Menu degustation $110 per person - $65 additional wine match
Crudité
Johner Sauvignon Blanc 2011, Gladstone
Waikanae crab ravioli, pawpaw, coconut caramel
Johner Riesling 2011, Gladstone
Fish, crown pumpkin, gorse, almonds, ink
Johner Chardonnay, 2011, Gladstone
Textures of pineapple
Pirinoa Station lamb rack and shoulder, peas, gremolata
Schubert Cabernet Sauvignon, 2006, Terraces, Martinborough
Zany Zeus milk curd, pistachio, honey
Johner Nobel Sauvignon Blanc, 2010, Gladstone
Whittaker’s chocolate, L’Affare espresso mousse, caramel, yoghurt
Please note that we are able to offer vegetarian options.
We are open for dinner Monday - Sunday 5pm - late. Wellington on a Plate is running from 10th August until 26th August, 2012.
*special menu offer not in conjuction with Entertainment Book offer
A great review of the Folium trade masterclass by Raymond Chan
Lunch at The White House
The White House Restaurant on Oriental Parade, and Paul Hoather's fine and contemporary cuisine has come into the spotlight again, and is enjoying a great deal of positive comment from public and hospitality trade. Such is the fickle nature of restaurant appreciation, as Paul has always been a superb chef! Attendees to the Folium Vineyard launch were treated to a three course luncheon. Diners were given choice of three entrees and three mains to select from, followed by three cheeses to enjoy with the wines after the tasting. www.whr.co.nz
The entrée choices were:
•Waikanae crab cake, spiced coconut caramel
•Victor's rabbit pie, Otaki carrots
•Chicken liver parfait, Greytown apple, micro salad
My choice was the pie, with perfect pastry, rich, buttery, but crisp, and moist cubes and cuts of rabbit with plenty of salty gravy. Comforting, yet not heavy in any way. Weight for weight, ideal with any of the Pinot Noirs, with the rabbit mildness allowing the red wine fruit to feature, and the meatiness absorbing the tannins. As the Sauvignon Blancs were restrained in varietal expression, they did not clash with the gentle rabbit flavours, but the acidity was a a good cutting foil for the richness and textures of the food. The pie was a very workable match with both wines.
Choices for the mains were:
•Pirinoa Station lamb, braised lentils, mint gel
•Blue cod, Lavender's Green preserved lemon, potato, watercress, crayfish bisque
•Turkey, Parkvale mushroom, tarragon, turkey jus
I chose the turkey which was surprisingly subtle in flavour, the mushroom also being so. To me the Pinot Noirs were stronger in fruit expression than the food elements, but texturally there was a closer association. Nothing clashing, and the contrasting not a feature, I longed for the lamb cutlets that neighbouring diners had!
The three cheeses were all excellent, perfect in temperature and distinctively different in flavours and textures and at good maturity:
•Gorgonzola Dolce
•Camembert du Bocage
•Black Jack Vintage Cheddar
served with blushing pear, walnut bread
Private Dining Room
Pumpkin Ravioli
Braised Lamb Shoulder and Lamb Rack
WHR Cheese Board
White House Martini
Food on ice from Paul
Bar Lounge Top Floor
Wellington Premier Wedding Venue
The White House Restaurant, in the centre of beautiful Oriental Bay, is one of the finest wedding venues in Wellington. No matter the weather the harbour views are breathtaking. We complement the stunning views with some of the best local cuisine, fine wines and service.Creating the ultimate wedding celebration that is intimate, exclusive and of the highest quality is our commitment to you.More than your perfect wedding venueLooking for wedding reception ideas or need help with the wedding planning? More than simply being the most comfortable and welcoming wedding venue near Wellington central, we also offer great wedding ideas. How about…
At the white house restaurant we grows and picks our own herbs & garnishs !!
It's 100% organic and they are absolutely fresh too !!
F.O.D
Yellow fin Saku tuna tartare
Pea Risotto
Degustation-Duck
Home Made Butter
Balcony Bar
Cannelloni
PORK
Whitebait
VENISON
Degustation-Crudité
Snow egg
Crème Caramel
Degustation- Cheese
Laguiole Steak Knife
Pork Belly
White truffle Couliflower Amuse-bouche
Seven textures chocolate
Saikou salmon
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