Keen for a taste of the Manawatu River? What about thickened water, used in hospitals for patients who have trouble swallowing?

Sea water granita and Kerikeri rainwater is also on offer amongst many more at Wellington's first Water Bar, located (temporarily) on the city's waterfront.

The bar is part of the Performance Arcade running from March 2-6.

MAARTEN HOLL/FAIRFAX NZ Water has been collected around the country for the distinctive menu.

Creator Kane Laing said it all started out as a little bit of a joke.

He was talking to a friend, and wondered how funny it would be if Wellington had a bar that just served water.

Last year saw him working on a limited menu of about six waters, and over the summer he travelled around the country to collect spring waters to expand the menu, which boasts more than a dozen waters, all free to taste.

MAARTEN HOLL/FAIRFAX NZ Kane Laing's waterfront bar only serves water.

Laing said there was a definite difference in taste between the different springs, often depending on the PH levels and mineral content of the water.

"The South Island springs tend to be softer, and the North Island springs tend to have more mineral type flavours in them.

"You can definitely taste the difference in minerals and flavours in rainwater which is naturally distilled, and has more flavour."

It doesn't end there, though. Laing has also 'crafted' a number of waters, including sea water granita, and distilled water over Manuka smoked ice.

"That's our take on a peat whiskey, so you have a clean distilled water drink, with a peaty smell from the ice."

Paraparaumu brewery Tuatara stepped in to help, putting water through a carbonation process using their kegs, so the water has subtle residues of beer.

Laing also has softened water getting air in a wine decanter.

Those tasting the water said they were impressed with what Laing has come up with, even if the idea was "slightly unusual".

Wellington woman Linden Eagles said she wasn't brave enough to drink the Manawatu River water, as she was from the area, and knew the river.

"I've seen sheep and cattle in it," she said.

She and her friends were, however, very appreciative of the Wild Willow Water Spritz, distilled water that had come from Iran and was usually used for baking.

The women agreed they might pay for the water, if it came as a group of tastings.

Laing said while the bar was a bit of a joke in a sense that it's taking off the culture of fine dining and the science of beverages and hospitality, it was actually functioning water bar.

"People have been enjoying it, I've been able to convert every sceptic who has been up to try."