About Us

Located in the heart of beautiful Greytown, Saluté is a lot more than you would expect from a local village restaurant. We offer an upscale yet relaxed environment with a Mediterranean-inspired menu featuring fresh, seasonal, local ingredients expertly prepared and served by our friendly, courteous staff. Our inventive tapas are designed to excite the curious food lover and can be put before our mains dishes or – when multiple are chosen – become an entire meal. By offering smaller portions, a wider range of flavours can be explored and shared with the whole table, creating a wonderfully social and relaxed environment. Either way you choose, the meal can be finished with one of our extraordinary desserts.

We have an extensive wine list with wines from all over the globe and many options by the glass, including more exclusive wines using the patented Coravin system. Working and living in one of the best wine growing regions in the world, we are proud to feature the best of New Zealand, and the Wairarapa in particular.

Since opening our doors in 2001, Saluté has consistently ranked as one of the top restaurants in the Wairarapa and the Greater Wellington region, truly a “must visit” for locals and tourists alike.

 

Jason Brumbaugh Owner | Executive Pastry Chef

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.

Kenneth Miller Owner | Manager

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?!

Tony Broster Head Chef

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.

Dean Davies Manager

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.

Sacha Thomas (a.k.a. Princess She-Wee) Commis Chef

A big asset to our team, Sacha is soon to be a culinary student "stud-ette" when she takes off this Winter for WelTec. Never afraid to get her hands dirty, her favorite past times in our kitchen is spending hours making falafel, arancini, molten chocolate cakes, and pretty much anything gluten-free… NOT!!!! With little spare time to call her own, she likes to spend it playing guitar, creating architectural drawings, and reading the Thug Kitchen Cookbook to the kids in the neighborhood.

Emma Mail Junior Commis

A recent culinary graduate of Welltec, Saluté is her first entry into the professional kitchen world. Always one to offer a smile and a helping hand, Emma is well known for the stories she tells about her horse and dogs. She has a passion for pastry and is currently expanding her focus at Saluté to help create and plate its many desserts. We are lucky to have Emma as part of the team.

Alison Meadows Accounts

'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.