In the late 1950s, a pioneering restaurant helped introduce Wellingtonians to ‘fine dining’ but faced the absurdity of New Zealand’s antiquated liquor laws

In 1951 Boyd Klap arrived in New Zealand as a Dutch migrant in his early 20s with his wife and brother. They were among the first of a wave of immigrants from the Netherlands who moved to New Zealand during the 1950s and 1960s. He soon realised that his specialised skills in tropical agriculture which had been honed during his term of military service in the Dutch East Indies were to be of little use in New Zealand and he began what was to become a life-long career in the insurance industry. Many European migrant groups formed societies and associations during this period and one of the largest of these was the Wellington Dutch Club and Boyd was soon involved with its administration. The club was not only a social gathering point but also went a small way to try and replicate elements of the hospitality scene of Europe that were lacking in New Zealand. Wellington at the time had few such options: restaurants served basic grills & roasts and serving alcohol was prohibited. Coffee and wine were virtually unobtainable (tea and beer were the dominant drinks) while pubs closed at 6pm after which the city emptied out.