Charley Noble

About Charley Noble

Charley Noble Eatery & Bar is a wood-fired restaurant and bar on Post Office Square in Te Aro, Wellington, built around an open kitchen that showcases the best ingredients New Zealand can offer. The cooking is seasonal, sustainable and local, with menus refreshed regularly by Executive Chef Darren Shead and Head Chef Greg Piner.

The menu runs from a raw bar of live Marlborough oysters, changing caviar selections and market fish ceviche, through small plates and pasta, to a wood-fired grill of dry-aged Grass-fed Angus, New Zealand wagyu, Japanese A5 wagyu, Lumina lamb and wild venison. A dedicated gluten-free dinner menu, a kids menu for ages 12 and under, afternoon and late-night menus, and a set menu for groups round things out.

The bar is a destination in its own right: Charley Noble won Best Drinks List New Zealand 2025–2026 and holds a Star Wine List Gold Star, with separate wine, beer, cocktail, spirits and non-alcoholic lists.

Recognised by the Michelin Guide and holding a Cuisine Good Food Guide Hat in 2025, Charley Noble also hosts special events like its Mid-Winter Sunday Roasts, offers private functions at neighbouring Alma House, catering through The Food Lab, and gift cards.

Charley Noble Eatery & Bar: Wood-Fired Cooking in the Heart of Wellington

On Post Office Square in Te Aro, Charley Noble Eatery & Bar does things the elemental way: an open kitchen, a wood fire, and the best ingredients New Zealand can offer. The kitchen's philosophy is simple — sustainable, fresh and local food, brought to the table seasonally by a team led by Executive Chef Darren Shead and Head Chef Greg Piner. Menus change with the seasons and with availability, so no two visits are quite the same.

From the Raw Bar to the Wood-Fired Grill

The meal often starts at the raw bar, where live Marlborough oysters are freshly shucked to order — natural with champagne mignonette and lemon, or beer battered with tartare, lemon and kale chip. There's oscietra caviar with selections that change daily, market fish ceviche in tiger's milk, classic beef tartare and Akaroa salmon gravlax.

Then comes the grill, the heart of the room. The New Zealand beef program is serious: Greenstone Creek grass-fed Angus, hand selected by master graders and gently dry-aged in-house — the Scotch fillet for no less than 14 days, the sirloin for at least 55 — with marbling scores of 4+. The Southern Stations wagyu ribeye on the bone, carved and served by weight, hits an unparalleled marbling score of 9, while the Japanese A5 sirloin brings grain-finished Kuroge wagyu from select regions of Japan. Lumina lamb rump and wild Awatoru venison loin round out the fire-grilled line-up. Every grill item comes with a choice of sauce — peppercorn brandy, blue cheese or salsa verde — or a house-made butter: black garlic, Café de Paris, garlic rosemary & chive, or wasabi nori.

The fire doesn't stop at steak. A wood-fired rotisserie turns out New Zealand pork belly with pink ginger slaw and miso sweet potato, while larger plates cover local line-caught market fish, beer battered fish and chips, house pot pie, twice-cooked beef cheek and pastas. Even vegetarians are well served, from the fire-grilled cauliflower with almond, caper and sherry to the portobello and halloumi veg burger. A dedicated gluten-free dinner menu mirrors the à la carte, and most dishes have a coeliac-friendly cooking alternative — just ask your server.

A Drinks List That Collects Trophies

The bar is far more than an afterthought. Charley Noble won Best Drinks List New Zealand 2025–2026 and holds a Gold Star from Star Wine List, with separate wine, beer, cocktail, spirits and non-alcoholic lists to explore. The bar even runs its own Instagram account, The Bar @ Charley Noble, for those who want to keep up with what the team is mixing. A late-night menu keeps the kitchen going after dinner hours.

The wider recognition follows suit: the restaurant is listed in the Michelin Guide and holds a Hat in the Cuisine Good Food Guide for 2025.

Before You Go

Charley Noble opens Monday to Friday from 11:30am and Saturday and Sunday from 5pm, trading until late, with dinner served from 5pm seven nights. Lunch runs Monday to Friday, and afternoon and late-night menus bridge the gaps. Reservations can be made online and are essential for special events like the Mid-Winter Sunday Roast — a two-course winter feast served between 2pm and 4pm on select July dates.

Families are catered for with a kids menu for ages 12 and under, and groups of 12 or more can take a dedicated set menu. For something bigger, the team hosts private functions at Alma House and caters off-site through The Food Lab, and gift cards are available for those wanting to pass the wood fire on. Whether you come for a plate of oysters and a cocktail or a dry-aged ribeye carved to order, Charley Noble delivers a distinctly New Zealand take on live-fire dining.

Signature items

• Live Marlborough Oysters
• Greenstone Creek Scotch Fillet
• Woodfired Rotisserie Pork Belly
• Fire Grilled Cauliflower
• Seafood Chowder
• Charley Noble Burger

Menu

Sides

• Iceberg Wedge — Buttermilk ranch, pink onion
• Chopped Salad — Baby cos, shaved cabbage, rocket, yoghurt and tahini dressing, house-made dukkah
• French Peas — Bacon, cream, white wine, Parmesan
• Brussels Sprouts — Whipped ricotta, maple and ginger glaze, pomegranate, mint
• Broccolini — Anchovy butter
• Spencer Potato — Roasted onion butter, feta, leek
• Fries — With aioli or truffle mayo

Cheese

• Cheese Selection — Choose one to four; served with lavosh, toasted bread and fruit, gluten-free accompaniments available
• Brie de Moutere — Cow's milk, Little River Estate, Nelson
• Goat's Blue — Goat's milk, Over the Moon, Waikato
• Barry's Bay Extra Mature Cheddar — Cow's milk, Akaroa

Dessert

• Charley Inspired Tiramisu — Coffee caramel, chocolate, mascarpone mousse
• Chocolate Hazelnut Crackle Bar — Coffee caramel, chocolate, mascarpone mousse
• Layered Honey Cake — House layered honey cake
• Apple Tarte Tatin — Vanilla ice cream, apple caramel
• Affogato — Vanilla ice cream with a shot; additional liqueurs available
• Chocolate Raspberry Marshmallow — Chocolate and raspberry marshmallow
• Peanut Brittle — Crunchy peanut brittle
• Seasonal Fruit Sorbet — Sorbet made with the season's fruit

Raw Bar

• Live Marlborough Oysters — Freshly shucked to order; natural with champagne mignonette and lemon, or beer battered with tartare, lemon and kale chip; Bloody Mary sorbet upgrade
• Oscietra Caviar — 10g or 14g of tiny black pearls; selections change daily across Prestige, Classic, Royal and Imperial grades
• Market Fish Ceviche — Tiger's milk, red capsicum, cucumber, red onion, orange, red chilli, coriander, crispy shallot
• Classic Beef Tartare — Egg yolk and crostini
• Akaroa Salmon Gravlax — Beetroot hummus, fennel crème fraîche, dill
• Seafood Chowder — Mussel, fish and prawn with carrot, celery, bacon-infused coconut cream and focaccia

Small Plates

• Aro Bake Honey Ciabatta — With house-churned butter or a choice of house-made butters
• Charley Focaccia — Rosemary, house olive oil, aged balsamic
• Taramasalata — With salmon roe and cucumber
• Kumara Spread — Roasted kumara and sunflower spread, leek oil, sesame seed, fresh herbs
• Chicken Liver Parfait — Braised grape, burnt onion, crostini
• Mixed Olives — Fennel and orange oil, confit garlic, cured lemon
• Sourdough Bruschetta — Cashew nut spread, preserved finocchio, capsicum jam, crostini
• Charcuterie Board — San Daniele, Salame Milano, Coppa, house porchetta, pickles, crostini
• Arancini — Mushroom, mozzarella, French tarragon; minimum order of two
• Smoked Fish Croquette — Béchamel sauce, smoked fish, soft herbs, salsa verde; minimum order of two

Larger Plates

• Local Line Caught Market Fish — Caramelised cauliflower purée, cavolo nero, compressed apple, pickled raisin, hazelnut
• Beer Battered Fish & Chips — Tartare, fried kale, lemon
• House Pot Pie — Served with leaf salad
• Ravioli — Butternut squash and provolone, beurre blanc, chive oil, pumpkin seed praline, soused butternut; entrée or main size
• Mafaldine — Prawn, cherry tomato, chilli oil, baby spinach; entrée or main size

Woodfired Grill

• Eye Fillet — 200g grass-fed Angus
• Greenstone Creek Scotch Fillet — Grass-fed Angus dry-aged in-house at least 14 days, marbling score 4+; 300g or 400g
• Greenstone Creek Sirloin — Grass-fed Angus dry-aged in-house no less than 55 days, marbling score 4+; 300g
• Southern Stations NZ Wagyu Ribeye on the Bone — Sold by weight and served carved; marbling score 9, dry-aged in-house 55 days
• Lumina Lamb Rump — Grass-fed, chicory and clover finished lamb; 300g or 400g, cooked medium
• Japanese A5 Wagyu Sirloin — Grass-fed, grain-finished Kuroge wagyu from select Japanese regions; sold by weight, cooked medium-rare
• Grill Sauces & Butters — Peppercorn brandy, blue cheese or salsa verde; black garlic, Café de Paris, garlic rosemary & chive or wasabi nori butters

Woodfired Mains

• Woodfired Rotisserie — New Zealand pork belly with pink ginger slaw, cashew and miso sweet potato, subject to availability
• Wild Awatoru Venison Loin — Cooked medium-rare with crispy prosciutto, fried sage, goat cheese, spinach dauphinoise, chocolate marmalade jus
• Fire Grilled Cauliflower — Almond, caper, sherry, chilli
• Greenstone Creek Twice Cooked Beef Cheek — Creamy polenta, gremolata, mixed herb salad
• Charley Noble Burger — Beef patty, smoked cheese, bacon, pickles, relish, mayo, milk bun, fries; extra patty available
• Charley Noble Veg Burger — Crumbed portobello mushroom, grilled halloumi, onion jam, rocket, chimichurri, smoky pepper mayo, milk bun, fries

Frequently asked questions

Where is Charley Noble and when is it open?

At 1 Post Office Square, Te Aro, Wellington. Monday to Friday from 11:30am, Saturday and Sunday from 5pm, both until late. Dinner is served from 5pm seven nights.

Do I need a reservation?

Bookings can be made online via the reservations page, and reservations are required for special events such as the Mid-Winter Sunday Roast.

Are there gluten-free options?

Yes — there is a dedicated gluten-free dinner menu. Most items have a coeliac-friendly cooking alternative, though some are cooked in shared oil or on shared surfaces, so ask your server.

Is there a kids menu?

Yes, Charley Noble offers a kids menu for children aged 12 and under.

Can you cater for large groups or private events?

There is a set menu for groups of 12 or more, private functions are hosted at Alma House, and off-site catering is available through The Food Lab.

Do the menus change?

Yes — menus are seasonal and subject to change based on availability, and the oyster, caviar and market fish selections change daily.

What accolades has Charley Noble received?

Winner of Best Drinks List New Zealand 2025–2026, a Gold Star from Star Wine List, a Cuisine Good Food Guide Hat in 2025, and a listing in the Michelin Guide.

Tips

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• {"body":"Every grill item comes with a choice of sauce or house-made butter — try the black garlic or wasabi nori.","title":"Pick your butter"}
• {"body":"The caviar, oyster and line-caught market fish selections change daily, so ask your server what's best that day.","title":"Ask what's on today"}
• {"body":"Afternoon and late-night menus cover the gaps between lunch and dinner services.","title":"Bridge the hours"}
• {"body":"The Bar @ Charley Noble posts its latest drinks moves on its own Instagram account.","title":"Follow the bar"}

Good to know

• {"family":"Kids menu for ages 12 and under","dietary":"Dedicated gluten-free dinner menu; veg burger; non-alcoholic drinks list"}