All Eyes on Wellington's New Pilot Brewery

A beautiful Edwardian building has been respectfully converted into The Third Eye: Tuatara Temple of Taste - a pilot brewery celebrating the joy of experimentation.

If you want your bar or restaurant to instantly resonate with early adopters, choose a grandiose name. Auckland's consistently hip Golden Dawn: Tavern of Power, had the right idea, and so it would seem have Tuatara with their newly opened pilot brewery, The Third Eye: Tuatara Temple of Taste.
The tuatara reptile's third eye is one of its most mystical features. Only visible at birth, it is said to regulate circadian rhythms and seasonal patterns through the scales behind which it hides, though its true purpose has never been scientifically agreed upon. For craft beer pioneers Tuatara, it represents human curiosity, which makes it the perfect name for their new Wellington home of experimentation.
The brewery have seen an increase of 60% in sales over the past year, and are building on the industry's ever-expanding growth by encouraging up and coming brewers to make the most of their 500 litre copper brew kit - that is when they're not playing around with it.

"The Third Eye gives us the space and license to go a bit Frankenstein with our ideas" explains brewmaster Carl Vasta, "we'll be experimenting with ingredients, beer styles and brewing methods". A tasting room, bar, take home shop and resident Goose Shack food truck will round the experience off for Wellingtonian beer fanatics and foodies alike, with a selection of gourmet sandwiches and snacks available to eat in the pallet beer garden.
The building itself was built 109 years ago as a Boys' Institute and has been lovingly restored to its original Edwardian glory, complete with original ceiling roses and refurbished matai wood flooring. It's been so tastefully done - an apt home for a 'Temple of Taste' - and will no doubt attract worshippers from far and wide.
The Third Eye: Tuatara Temple of Taste is open 7 days a week at 30 Arthur Street, Te Aro, Wellington.
Opening hours: Sunday - Thursday 12pm - 8pm, Friday and Saturday 12pm-11pm.
For more information, visit the Tuatara website.
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.





