Capitol brings a set menu cooked with clarity and intention: love of local produce and respect for the seasons. Start with focaccia alla griglia, grilled bread with Wairarapa extra virgin olive oil. Move into a twice-cooked soufflé of house-aged and smoked cheddar. The centrepiece: a pastry-topped pie of Syrah-braised venison shank with puréed parsnip, deep, rich, built to linger. Finish with semifreddo alle prune, black doris plum ice with candied orange. This is a four course set menu for $87.50. Alcohol can be purchased separately.