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
Warwick Taylor // Head Chef
After completing a culinary three-year in-house training programme, Warwick started his career working through some of the top five star hotels and resorts in Southern Africa, including the iconic Mount Nelson Hotel in Cape Town, Warwick then pursued five years cooking in kitchens in Europe, culminating in time spent at Longueville Manor in the Channel Islands.
Back to South Africa, he then took up an Executive Chef position at the Arabella Hotel and Spa, before being invited to join the opening team for the award winning Costa Navarino complex in Greece. The largest luxury resort of its type in Europe, it had fourteen on site restaurants.
Returning to South Africa again, Warwick successfully opened and operated two of his own restaurants in the seaside town of Hermanus.
Eager for a new challenge, and after much research, Warwick made a move to New Zealand’s South Island to join the brigade at Botswana Butchery in Queenstown.
Warwick holds a simple philosophy to his cooking, that being, fantastic produce should be left alone enough to reflect its quality on the plate. His passion for celebrating the smaller suppliers and more unique purveyors has been fuelled by the quality New Zealand produce that is available.