Dinner and lunch menus can be matched to superb Central Otago and international wines from the restaurant’s private 1800 bottle cellar. Set menus are also available for groups of 10 or more people. Design features of the restaurant include granite bartops, leather couches, patterned wallpaper, lots of velvet, white linen tablecloths and fireplaces – five in total. As well as the main restaurant and
Renee Sarbach // Venue Manager
I joined the team in March 2017 with over 16 years industry experience. On completing Hospitality Management studies I gained international experience in the UK, where I won a scholarship to a Hospitality Leadership course in Switzerland (a career highlight; such passion and talent!) Back in NZ I experienced the Hotel side as an Event Planner for a 5 star golf resort. My passion is creating a fun dining atmosphere for my guests & team (what hospitality is all about!)
Vicky Wong // Head Chef
Hong Kong born & raised, I studied at HK Culinary Academy. My career began at 20 in W Hotel HK. Then Mandarin Oriental Hotel HK, under the tutelage of Yves Matthey & Uwe Opocensky; here I completed an intensive guest chef experience with Heston Marc Blumenthal (The Fat Duck); & Thomas Keller (Eleven Madison Park.) I also worked in The Krug Room, (exclusive HK fine dining private room.) I first took over the pastry section of BBQ, then the whole kitchen. I enjoy working with our locally grown produce & quality products.