Our story
A charcoal grillon Cuba Street
Everything worth eating here touches fire first
Perilla and Pine started as a six seat counter behind a record shop, cooking one cut of beef over binchotan for whoever turned up.
We moved onto Cuba Street in 2019 and kept the same idea: a short grill menu, a long list of banchan, and enough cold beer to make a Wellington southerly bearable.
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Years
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Dishes
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Cooks
How we got here
2016
Six seats behind a record shop on Left Bank, one grill, cash only.
2019
Moved into the old tailor shop at 128 Cuba Street and put in a proper extraction hood.
2023
Added the banchan counter so the kitchen could feed the queue while it waited.
Today
Eighteen dishes, five sections, lunch and dinner Tuesday to Saturday.
The people
Min-seo Park
Owner and head chef, trained in Busan
Toby Whareroa
Grill cook, on the charcoal since day one
Ari Salesa
Front of house and the person who picks the beer
Inside the room
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