Tinakori Bistro, Thorndon, head chef Josh Baxter and new owner Asher Boote work to create a French-inspired New Zealand cuisine for the opening in October.

Wellington's Tinakori Bistro is set to reopen after the former business that ran the eatery went into liquidation earlier in the year.

Old table clothes and crockery – the remains of the old company are strewn throughout the empty rooms that were shut up on June 9.

Business owner and chef Asher Boote wants to breathe new life into the two-storey, Victorian building under the Sidney George Hospitality Group.

MONIQUE FORD / STUFF Tinakori Bistro owner and chef Asher Boote and head chef Josh Baxter work to have the Wellington restaurant open by October.

Customers can expect the doors at 328 Tinakori Rd, in the central Wellington suburb of Thorndon, to reopen by mid-October.

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Boote bought the place, in its entirety, earlier this month. He saw the venue as the perfect opportunity to honour the restaurant's former glory, with splashes of new.

He plans to give the place a slight facelift and bring in raw wood materials for a rustic/modern feel.

The young restaurateur has lived in Wellington for five years. Before that he worked in European restaurants, before returning home to New Zealand.

Boote runs three other restaurants in the city: The Hillside Kitchen and Cellar just down the road, The Ramen shop in Newtown, and Cult Wine on Murphy St.

Each site was unique and this one would be like a Parisian bistro, he said.

"[Bistros] are the hub of a neighbourhood. We want to take it back to its heyday but understanding that times have changed."

Tinakori would be a place to visit after work for a glass of wine or snacks, or intimate lunches and dinners, and a venue for larger functions with the upstairs areas to be reopened for groups.

Wellington foodies will be offered French-inspired New Zealand cuisine like ratatouille tarts, coq au vin blanc and banana souffles made by head chef Josh Baxter.

Baxter has worked in Wellington for eight years. He worked his way through "Wellington institutions" like Floriditas on Cuba St, and later Capitol Restaurant in Mt Victoria before signing up to work with Boote.

The restaurant has been around for more than 40 years and was first converted into Le Beauchamp by Celine Cartier in 1974.