Wellington on a Plate launches in the last weekend of this month and runs through August. Kicking off in the first weekend is pop up experience, The Sea Breeze Inn, celebrating Aotearoa New Zealand's fresh, seasonal and sustainable kaimoana. The Inn will run over three-nights, 29- 31 July. With a nod to nostalgic childhood family restaurants, expect classics to be reinterpreted, including fish and chips, fritters, chowder and a raw bar.

Vincent was joined by Sea Breeze brains, chef Morgan McGlone, and collaborator Martin Bosley from Yellow Brick Road.