At Saluté, we run our restaurant and our business by the true meaning of the word. We respect and welcome all of our customers, our staff and our suppliers. Our business is all about people and we like to look after all the people that we come into contact with. We have operated on these principles since we opened our doors in 2001 and it is the cornerstones of our business.
We offer you an extensive menu that can be orchestrated in many different ways, with flavours from the Mediterranean, complimented by a strong nudge from the Middle East.
Our inventive tapas list can be put before our mains dishes, as an entrée, or you may choose a few of our dishes from our tapas menu creating an entire meal from these interesting small plates. They are designed to excite the curious food lover in you. By making the portions smaller it gives the opportunity to order and experience many different flavours and dishes, and to share this experience with the whole table creating a wonderfully social and relaxed environment.
We have an extensive wine list with wines from all over the globe and many options by the glass. We work and live in one of the best wine growing regions in the world, so we have a large selection of wines from all over the Wairarapa giving the opportunity to not only work your way through the menu but to match the dishes with different wines from the world.
Jason really likes dessert. A lot. So much so that he quit his "day job" as a successful digital producer to attend Le Cordon Bleu culinary school at the ripe old age of 35. Upon graduating, he owned and operated his own boutique catering company specializing in… desserts, of course! When not at the restaurant (ha!), he spends his time doting on his four-legged furry kids, reading cookbooks, and enjoying life in beautiful Greytown that he’s proud to now call home.
Great food, great wine, great company, great conversation. Pair them with a beautiful setting and music and Ken will paint himself permanently into the landscape. Having ventured all over the planet in many facets of the entertainment business, he has now brought his event coordination expertise to the Wairarapa and the ever-enticing streets of Greytown. Delighted to leave the hustle and bustle of Los Angeles behind him, he opted for the relaxed environment of the restaurant business. What was he thinking?!
Our British-born Kiwi comes to the Wairarapa after a stint in London. Having a passion for food from a young age, his journey began in the Francophile Channel Islands gleaning a classical training. From there, NZ became home working in several Wellington kitchens with some familiar characters. With a passion for all things food, wine and coffee, "I'll imbibe them in any order" and fitting in home renovation as a hobby makes Tony a busy boy.
Our energetic Sous Chef joined the team late 2016. Her great skills don't stop when cooking for our guests, she is famous for her amazing staff dinners, singing in the kitchen, and seductive eyes behind the pass. But don't let that fool you, she means business. This is probably why she likes to finish the night with a good whisky.
Kirstin has been in the fold of Saluté for over 9 years and is an invaluable member of the team. Originally starting as a waitress, she is now our Queen of the Restaurant and looks after all things front of house. When not keeping our wait staff in check or trying in vain to teach Jason how to make a proper flat white, she help keeps the restaurant running smoothly and ends each day with a spot of quality control (i.e. a different wine every day).
Dean is a boomerang in the world of Saluté. He has been and gone a couple of times and has acquired many strings to his bow. In his past he has owned his own restaurant, catering company, pub and is now taking life a little easier.
"SaTcha" is a big asset to our team, she keeps the kitchen going with lollies and pastries and is not afraid of getting her hands dirty. On her days off like the lovely, caring sister she is, she loves to take her baby brother to the movies.
Salute is her entry into the kitchen world, after studying at Welltec and is our most recent recruit. She is most famous in the team for her stories she tells about her horse and dogs.
'The lady that makes sure that everyone gets paid'. Alison does the behind the scenes stuff you don't even think about when you go to a restaurant. She has the tough job of coming in when everyone else is on their days off.