Sisu Eatery and Bar

About Sisu Eatery and Bar

Sisu Eatery and Bar opened in Picton in November 2022, the creation of Stefan and Inkeri Räinä, who set out to bring something different to the town. Sisu is a Finnish concept meaning stoic determination, tenacity and resilience — a fitting name for a couple who went against the odds to open a completely different kind of place in Picton.

The food is built around small plates designed to share, blending as much New Zealand and Marlborough produce as possible with a touch of Nordic influence. Inkeri trained as a chef in Finland and lived in Norway before coming to New Zealand, bringing over 14 years of cooking experience, while Stefan brings a wine background with more than 10 years across winemaking and hospitality.

The drinks list leans heavily into small New Zealand wine producers, using a Coravin system to keep more than 30 wines available by the glass at any time, alongside a rotating selection of craft beer on tap and a growing New Zealand gin selection. The focus throughout is sharing food, good times and stories in a laid-back environment, with an honest approach to food and drink and attentive service without unnecessary fuss.

Sisu Eatery and Bar: Nordic-Touched Sharing Plates in Picton

Sisu Eatery and Bar opened in Picton in November 2022, born from years of "discussions" between owners Stefan and Inkeri Räinä about the kind of hospitality place they would love to run themselves. Sisu is a Finnish concept describing stoic determination, tenacity of purpose, bravery and resilience — the national character Finns hold themselves to, and a fitting name for a couple who opened a genuinely different kind of place in Picton against the odds.

Small plates, big flavours

The food at Sisu is built around small plates made for sharing, with two to three dishes per person recommended to build a full, varied meal. The kitchen leans on as much New Zealand and Marlborough produce as possible, brought together with a touch of Nordic influence — a reflection of Inkeri's training as a chef in Finland and time spent living in Norway before settling in New Zealand, backed by more than 14 years in the industry.

From snacks to staples

The menu moves from simple snacks like fresh bakery bread with Faversham olive oil and dukkah, fried artichokes, and raw Marlborough oysters, through to more substantial small plates. The Karelian Pie brings a genuine taste of Finland with its rye pastry, rice porridge and confit egg yolk, while the Pickled King Crab Meat & Blini showcases Waikawa fishing's local catch. Among the Sisu Staples, the Premium Game Venison and Middlehurst Lamb backstrap stand out as heartier options, alongside a Prawn Baguette inspired by the Scandinavian "skagen" style. For those who can't decide, the "Leave it with us" set menu offers six plates to share between a minimum of two people.

A wine list built on small producers

Stefan's background in winemaking shows through in Sisu's drinks list, which focuses on small New Zealand producers and features wines many guests won't have come across before. Using a Coravin Pivot+ system, Sisu keeps more than 30 wines available by the glass at any time, on top of its house wine list, with staff often able to recommend rotating options not listed on the website. Rounding out the bar, a small selection of craft beer is on tap alongside canned options, and a growing New Zealand gin selection is served with a choice of tonic.

A laid-back, honest approach

Sisu's focus is on sharing food, good times and stories in a relaxed environment, with an honest approach to food and drink and attentive service that avoids unnecessary fuss. The kitchen takes care with dietary requirements and allergies, marking dishes that are vegan, gluten free or dairy free, though the team is upfront that a fully allergen-free meal can't be guaranteed given the range of ingredients handled in the kitchen.

Visiting Sisu Eatery and Bar

Sisu is open Thursday to Monday from 12pm to 8:30pm, with the kitchen closing at 8pm, and closed Tuesdays and Wednesdays. It's located at 12 London Quay, Picton. The team prefers to be contacted by email or social media rather than phone, so a ringing phone doesn't disturb guests dining in.

Signature items

• Pickled King Crab Meat & Blini
• Premium Game Venison
• Karelian Pie
• Middlehurst Lamb
• White Fish Crudo
• Oysters

Menu

Drinks

• New Zealand Wine List — Focused on small New Zealand producers, with more than 30 wines available by the glass via a Coravin system.
• Craft Beer on Tap — Rotating craft beer including Sawmill Pilsner and Hazy Pale Ale, plus a range of canned beers.
• New Zealand Gin Selection — A growing selection of New Zealand gins, served with a tonic of choice.

Snacks

• Fresh Bakery Bread — Served with Faversham olive oil and dukkah (Vegan/DF/GF option).
• Fried Artichokes — With dill and chives coconut yogurt (Vegan/GF/DF).
• Edamame Beans — Whole edamame with lime and chilli salt (Vegan/GF/DF).
• Shoestring Fries — With parmesan, rosemary and aioli (GF/DF or vegan option).
• Chorizo Crostini — Spicy chorizo pate, pickled cucumber, spring onion and crispy baguette.
• Oysters — Raw Marlborough oysters, subject to availability, with lemon or spicy vinaigrette.
• Salmon Crostini — Salmon mousse, fresh apple, spring onion and baguette.

Desserts

• Chocolate Stout Cake — With raspberries and walnut brittle (Vegan/DF).
• Lemon Coconut Yogurt Cake — Citrus compote, toasted coconut flakes and wild spruce syrup (V/GF/DF).
• Warm Oven Pancake — With whiskey mascarpone, apple compote and nutmeg (V).
• Tar & Lemon Curd Ice Cream — Two scoops of home-made ice cream (V/GF).

Sisu Staples

• Prawn Baguette — "Skagen" inspired, with creme fraiche, lemon, dill, red onion and fish roe.
• White Fish Crudo — Raw fish with olive oil, ponzu pearls, pickled grapes, fennel and citrus vinaigrette (GF/DF).
• Beetroot Pancakes — Lemon and tarragon sour cream, toasted walnuts, blueberries and balsamic (GF).
• Stuffed Mushrooms — Roasted mushrooms filled with herb cream cheese, wrapped in bacon.
• Beef Meatballs — Beef mince with Bloody Mary sauce, cornichons and celery (DF).
• Premium Game Venison — Seared rump with braised red cabbage, blueberries and crispy parsnip (DF/GF).
• Sisu's Set Menu — "Leave it with us" — six plates to share, minimum two people.

Small Plates For Sharing

• Whipped Stracchino — ViaVio stracchino, pumpkin seeds, spicy vinaigrette, roasted capsicum and bread (GF option).
• Tofu & Tomato Water — Five spice braised tofu, tomato, chilli, coriander, pickled red onion, crispy parsnip (vegan/GF/DF).
• Karelian Pie — Rye pastry, rice porridge, egg butter, confit egg yolk, crispy prosciutto, pickled red onion.
• Pickled King Crab Meat & Blini — Waikawa fishing king crab, blini, lemon and tarragon sour cream, pickled cucumber, radish.
• Middlehurst Lamb — Seared backstrap, dukkah, parsnip puree, pak choy, leek (GF/DF).
• Nordic Style Barley — Pearl barley, fennel, beetroot, pickled red cabbage, pumpkin seeds, citrus vinaigrette (Vegan/DF).
• Seasonal Vegetables — Served with dill and chives sour cream (Vegan/GF/DF).
• Roasted Potatoes — With roasted capsicum sour cream (V/GF/DF option).

Frequently asked questions

What kind of food does Sisu Eatery and Bar serve?

Small plates designed for sharing, blending New Zealand and Marlborough produce with Nordic influences.

How many dishes should I order?

Two to three dishes per person is recommended to enjoy a range of flavours.

What are the opening hours?

Thursday to Monday, 12pm to 8:30pm, kitchen closes at 8pm. Closed Tuesdays and Wednesdays.

Is there a set menu option?

Yes, the "Leave it with us" set menu offers six plates to share, minimum two people.

Can I call to book?

No, Sisu doesn't take phone calls to avoid disturbing guests — contact by email or social media instead.

What's the story behind the name Sisu?

Sisu is a Finnish concept meaning stoic determination, tenacity and resilience, reflecting the owners' persistence in opening a different kind of place in Picton.

Who owns Sisu Eatery and Bar?

Stefan, who has a wine background, and Inkeri Räinä, a trained chef from Finland — they opened Sisu in November 2022.

Tips

• {"body":"Recommended to build a full, varied meal.","title":"Order two to three small plates per person"}
• {"body":"Six plates to share if you can't decide.","title":"Try the \"Leave it with us\" set menu"}
• {"body":"Over 30 wines are available by the glass via Coravin.","title":"Ask about the rotating wine list"}
• {"body":"Sisu doesn't take phone calls to avoid disturbing guests.","title":"Contact by email or social media"}

Good to know

• {"dietary":"Many dishes are vegan, gluten free or dairy free and clearly marked, though an allergen-free meal cannot be guaranteed."}