Rosella is a neighbourhood restaurant and wine bar in Mt Victoria, Wellington, drawing inspiration from Mediterranean, North African, and Middle Eastern flavours. Set on Majoribanks Street, the venue also houses Bar Up, a wine and cocktail bar tucked away upstairs, offering wine, cocktails, snacks, cheese, and good vibes for those on their way to or from dinner on what Rosella calls one of Wellington's tastiest food streets.
Rosella's food leans on sharing plates, from oysters served three ways and a wagyu tartare with anchovy and cured egg, through to larger dishes like herb roasted king prawns, wagyu sirloin with café de paris butter, and soy poached crayfish with diavolo butter. A dedicated 'Just Feed Me' sharing menu — with a standard, vegetarian, and luxe option — offers nine of the kitchen's favourite dishes for those who'd rather leave the ordering to the team.
Beyond regular dining, Rosella runs a 'Meet the Maker' events series, hosting winemakers for tastings alongside matching bites — guests have included Amy Farnsworth of Amoise, known for low-intervention organic wine from Hawke's Bay's Two Terraces vineyard, and Lance Redgwell of Cambridge Road in Martinborough, a producer established in 1986 focused on minimal-intervention, organic and biodynamic Pinot Noir and Syrah. Bookings are recommended as the restaurant fills up quickly, though space is kept for walk-ins in the upstairs dining area and at Bar Up.
Rosella has made its home on Majoribanks Street in Mt Victoria, describing itself as a neighbourhood restaurant and wine bar drawing on Mediterranean, North African, and Middle Eastern flavours. It's a description that shows up across the menu — dishes built around harissa, zhoug, tahini, and preserved lemon sit alongside more familiar techniques like grilling, smoking, and wood-roasting, giving the food a distinct point of view without feeling like a single-cuisine restaurant.
Rosella's approach to food leans heavily into sharing. The raw and snack section spans oysters served three ways — natural with lemon, with a rosella and green apple mignonette, or grilled with thyme butter — alongside dishes like wagyu tartare with anchovy and cured egg, kingfish crudo with chardonnay sauce vierge, and a smoked butter crumpet topped with venison pastrami and taramasalata. From there, larger plates include lamb belly skewers with black garlic and caraway, herb roasted king prawns with aleppo chilli, and Portuguese chicken with zhoug yogurt and saffron pickle. At the top end sits the wagyu sirloin with café de paris butter and soy poached crayfish with diavolo butter, for those wanting to push the boat out.
For guests who'd rather not choose, Rosella offers a 'Just Feed Me' sharing menu — nine of the kitchen's favourite dishes, available in a standard option, a vegetarian option, or a luxe version at market price. Sides and salads round things out, including an iceberg lettuce with pistachio crème fraîche and zuni onion, ember roasted savoy cabbage with tahini and harissa, and a kale and macadamia tabbouleh. To finish, the dessert list features an olive oil torta with yuzucello and kiwi, a chocolate cake, tiramisu made with strega and sambuca, and a grapefruit and Campari sorbet that can be topped with a shot of Cappelletti.
Tucked above Rosella is Bar Up, described as a neighbourhood wine bar and the perfect stop for a glass of wine and some snacks on the way to or from dinner on what Rosella calls one of Wellington's tastiest food streets. Bar Up keeps its own slightly different hours to the main restaurant, focused on wine, cocktails, snacks, cheese, and — as the venue puts it — good vibes.
Rosella runs a recurring 'Meet the Maker' series, bringing winemakers in for hosted tastings alongside matching food. Past guests have included Amy Farnsworth of Amoise, who produces low-intervention, organic wine from Hawke's Bay, notably from the well-regarded Two Terraces vineyard, and Lance Redgwell of Cambridge Road in Martinborough — a producer established in 1986 and built around minimal intervention, no additions, and organic and biodynamic practices, with a particular focus on Pinot Noir and Syrah from a 2.2 hectare vineyard. These events typically combine a set number of wines with matching bites, hosted directly by the winemaker and the Rosella team.
Rosella recommends booking ahead, noting that the restaurant fills up fast, though space is kept for walk-ins in the upstairs dining area and at the Bar Up cocktail bar. For larger group bookings and functions, the team asks guests to get in touch by email. Gift vouchers are also available for anyone wanting to share the experience, and Rosella maintains an active presence on Facebook and Instagram for updates on events, wine features, and seasonal menu changes.