Press release from threesixty, Queenstown
Thursday 31 July 2008
Seasonal Flavours Enhance New Fusion Menu
A new dinner menu launched this week at Queenstown’s only fusion restaurant celebrates Central Otago’s finest seasonal
ingredients in an innovative ‘east meets west’ style.
Threesixty’s vibrant new collection of dishes includes West Otago Cervena Carpaccio with persimmon salad and coriander
sauce, yam and beet tarte tatin with feta, pine nuts and balsamic reduction, Sake drunken snapper and South Island beef
fillet with miso scented forest mushroom ragu and red wine jus.
Desserts to tempt include the signature threesixty bomb Alaska with a medley of coulis and basil panna cotta with
caramelised cherry tomatoes and Kikorangi wafers.
Joji Iwama, executive chef at threesixty restaurant, said he’s impressed by the fresh flavours of the high quality
meats, game, herbs and vegetables the region produces.
“The new menu has been a work in progress for eight weeks and the team at threesixty has enjoyed numerous tasting
sessions. Now I’m looking forward to hearing what locals and visitors think of our new dishes. My personal favourite is
our pressed pork belly with bok choy because it has great rich flavours and crackling with the subtleness of bok choy,”
said Joji.
At threesixty fusion is more than simply a style of cooking.
“Fusion is a bit like a culinary philosophy for us. We’re continually seeking out suppliers of authentic and locally
grown Asian ingredients like Akaroa-grown shiitake mushrooms or wasabi horseradish, which I blend with the best of New
Zealand produce like lamb, venison and salmon.”
The new menu reflects the restaurant’s interactive approach to dining. In place of entrées and main courses customers
find ‘first’, ‘second’, ‘third’ and ‘side’ plates intended to be shared and enjoyed.
Dan Smith, threesixty operations manager, collaborated with Joji on the creation of the new menu.
“Our approach is to promote the region’s produce in a menu offering exceptional value. We have some great share plates
to start, which then lead into some delicious dishes like Asian duck confit and our signature Canterbury lamb rack,
shitake rice, ratatoulli and rosemary jus,” said Dan.
“New dishes like rabbit ravioli, quail and a fantastically flavoured nelson oyster flower are all great South Island
flavours in winter and work well with our seasonally rotated local wine matches.”
threesixty is located on Beach Street, opposite Queenstown’s Steamer Wharf, and enjoys spectacular views over Lake
Wakatipu and the mountains. The restaurant was Queenstown’s winner of the recent Chamber of Commerce ‘Excellence in
Hospitality’ award.
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