Sterling Woodfire Eatery - Wellington

Amazing dinner with employees. best steaktare in my life! dessert was super! definitiw recommended.

Great location and atmosphere. Nice seating arrangement. Staff are helpful and friendly. Very tasty variety for breakfast and advice is excellent

We had breakfast here when we stayed at the Park Hotel. We ordered the Salmon Bagel and Mushroom on Toast. The portion sizes were very generous and tasty. The staff were very helpful and friendly. We went back in the afternoon for a drink and also enjoyed it.

Beautiful food , a little bit on the expensive side however there are a couple of more moderately priced items on menu. (Pictured is the chargrilled broccoli on ricotta sourdough, and the cauliflower. Visited on a weekday lunchtime. Would definitely go again!

Was a little disappointed in the meals compared to other times we have been to this restaurant. But first some good points: The beer selection and guest taps were excellent. The service staff and service were good. Friendly atmosphere and you felt welcome. However, the food was not up to standard and was a long way from the suburb cuisine of its sister restaurant in Egmont St. Although we recognise that sterling is servicing a different market, we feel it should still aspire to the quality and consistency of its sister restaurant in Egmont street. We are now midway through Winter, yet the menu stated clearly on the bottom that it was an Autumn Menu. So I am guessing that “celery chow chow” is out of season as it was conspicuous by its absence in the Cheeseburger: double beef patty, aged Cheddar, celery chow chow, mayo, shoestring fries. The burger patty was good and no complaints about portion size of both burger and fries, it was simply missing some important ingredients. We also ordered the Wood fired harissa cauliflower, romesco, caper salsa verde, crispy onions [photo]. This was disappointingly bland and watery. The blend of flavours just didn 't work and quantities of cauliflower to the rest of the ingredients were way out of proportion. The caper salsa verde was insignificant in quantity and lacked the freshness and flavour profile one would expect. It was a very large portion of cauli, (more than half a cauli) and we questioned how it was prepared given its watery composition. It appeared to have been blanched first and then lightly finished in the woodfire oven or torched with a catering torch perhaps? and did not have the taste of a cauli that had been complete roasted. This dish would be much better as a side to compliment to a main, but certainly as a main was incomplete, poorly prepared and lacked the taste and finesse one should expect from a vegetarian course.