Press release from threesixty, Queenstown
Wednesday 21 November 2007
Summer menu heralds a new way to dine
Introducing an innovative and interactive approach to dining, threesixty launches its new summer menu today, replacing
traditional entrées and main courses with a delicious range of dishes to share and enjoy.
Described by Joji Iwama, threesixty’s executive chef, as the next step in the ‘evolution in eating’ at threesixty, his
seasonally-driven menu encourages diners to compare tastes and flavours, making food a conversational focus.
“My training in Japan, journey through Australia and more than seven years working in New Zealand has influenced my new
summer menu. It’s an eclectic selection of fusion flavours and cooking styles, offering a dining experience unique to
Queenstown,” said Joji.
As Queenstown’s original fusion restaurant, threesixty specialises in an east meets west style combined with a
commitment to authentic and locally grown New Zealand produce, and the delivery of fresh and vibrant flavours.
Diners can whet their appetites with the new threesixty sushi pizza (featuring a rice base, baked with cheese and topped
with seafood), scallop ravioli with prawn chilli oil, shaved permeggiano and negiyu (spring onion oil), seared West
Otago cervena with onion salad, Kurobuta gaw jee (black skin wild pork) with spiced sesame oil or sake steamed whole
fish.
Desserts may prove too tempting to share! The range features espresso soufflé with moccha sauce and coffee ice cream,
mandarin brulee with black sesame ice cream and sweet azuki beans, and deep fried maccha ice cream with a salad of
summer fruits and berry coulis.
The summer menu also introduces more flexibility to dining – the customer chooses at which stage they would like dishes
to be presented and in what order, to suit their individual preference and appetites.
Shaun Watson, threesixty operations manager, collaborated with Joji on the creation of the summer menu.
“Our menu has evolved since we opened in May 2006, but with two constants; our commitment to serving the finest food and
our passion for delivering the whole dining experience to guests. Ultimately, it’s our goal to deliver Queenstown’s most
desirable interactive experience,” said Shaun.
The ‘taste of threesixty’ dégustation menu with optional matched wines remains, as do the popular signature dishes
spiced beef salad, Canterbury lamb rack inlaid with wasabi rolls, and bitter chocolate mousse with black tea figs and
mascarpone.
threesixty is located on Beach Street, opposite Queenstown’s Steamer Wharf, and enjoys spectacular views over Lake
Wakatipu and the mountains. The restaurant was named winner of the ‘Excellence in Hospitality’ award at a local business
award function last week.
ends –