Press release from Eichardt’s Private Hotel
25 November 2008
New lunchtime dining experience in Queenstown
A new lunchtime dining experience has arrived on the Queenstown scene promising fine contemporary cuisine in the privacy
of one of the oldest parlour rooms in town.
Locals and visitors can now exclusively book The Parlour at Eichardt’s Private Hotel for private lunches prepared by
award winning Head Chef Varick Nielson.
General Manager Victoria Shaw said The Parlour was the perfect venue for a variety of occasions including Christmas
parties, business lunches, birthdays, and special functions.
“I don’t believe there’s anywhere else in Queenstown that has the genuine atmosphere, history and ambience of The
Parlour,” she said.
“The Parlour oozes the warmth, comfort and style of this beautiful old hotel with amazing views of the lake and
mountains. Its sumptuous setting will make
Intimate groups of casual or corporate diners can look forward to enjoying a mouth watering menu carefully crafted by
First course options include a country lunch of duck liver pate and salami with a white bean and garlic puree, olives,
balsamic figs and oven baked breads, a hallumi cheese salad including vine leaf, olives, tomatoes, and courgettes, and
Akaroa salmon with potato cake and a shaved fennel, radish and avocado salad.
Moving onto the principal courses, guests will enjoy some international flavours including a Texan spiced prime beef eye
fillet with a potato pancake, white polenta, fried crumbed onion rings, an avocado, tomato and sweet corn salsa with
chipotle mayo, an Asian spice rubbed seared rare tuna with a black and green bean salad, a sweet and sour pepper salsa
and a salted black bean vinaigrette, and white fish accompanied by chopped mixed vegetables, a soft green herb and
muzina leaf salad with a toasted hazel nut and lemon dressing.
Guests will delight in a range of dessert options which may include glazed lemon tart with fresh raspberries and vanilla
mascarpone, fresh fruit salad with vanilla and champagne sorbet, or ginger banana cream tart with vanilla bean cream.
“We’ve designed a menu fit for a special occasion but one that also reflects the time of day, so there are some light
options combined with some decadent creations,” said Varick.
The Parlour is available for private lunch bookings seven days a week. For more details or bookings please contact
Eichardt’s Private Hotel: 03 441 0450 or firstname.lastname@example.org