We are Wellington's first dedicated
charcuterie kitchen.

   We service restaurants, specialist food outlets
and you.

We enjoy using our crafty ways to make
the fine and the different.

Prowl on in to find pates, terrines, cassoulets,
hams, bacon, sausages, soups, condiments
and more...

Standard Hours:

Shop Hours
Tuesday to Friday 9am – 5.30pm
Saturday & Sunday 10am – 3pm
Charcuterie counter, platters & drinks
Eat in or take with you 

Brunch
Tuesday - Sunday
9am - 2pm
Blackboard Menu
Eat in or take with you

Lunch Meals
Tuesday - Sunday
11.30 am – 2pm
Blackboard Menu
Eat in or take with you

Evening Meals
Tuesday to Friday
6 - 10pm
A la Carte Menu

(Closed Monday)

Review from wordonthestreet.co.nz

http://www.wordonthestreet.co.nz/reviews/food/itll-huff-and-
puff-and-blow-your-mind-big-bad-wolf

_________________________________

David Burton from DomPost
reviews Big Bad Wolf

Check his review out at:

http://www.stuff.co.nz/dominion-post/capital-life
/restaurant-reviews/
7933242/Cruisy-charcuterie-topnotch

_________________________________

 Herald on Sunday Review

The review by Grant Allen, for the
Herald on Sunday, 
also featured three of our recipes.

- Chicken liver & thyme pate
- Beef, blue cheese &
caramelised onion burger patties
- Pork & bacon brawn

You can read what he had to say
and find the recipes at:
http://www.nzherald.co.nz/lifestyle/
news/article.cfm?c_id=6&objectid=10845269 ____________________________________

 Helpful Tip

1. How to show your sausage love         

Give your pan a medium heat,
a squirt of soya oil,
a dob of butter and heat until foamy. 

Now add the sausages.

Turn and baste them in the pan juice until
golden brown
-  wee ones 4-6 minutes and big ones 9-10 minutes.

Then let them rest in the pan for a further
4 minutes before eating.

  Enjoy a Big Bad Breakfast
10am-2pm Tues to Sun