threesixty your taste buds this winter

Press Release from threesixty

12 July 2010

threesixty your taste buds this winter

threesixty Queenstown has launched its mouthwatering winter menu to rave reviews, a brimming restaurant and a paparazzi of impressed diners.

The must-try seasonal dining experience is the creation of Executive Chef Fabien Simon who has created a menu of tasty and stylish dishes based on fresh, locally sourced ingredients as part of the threesixty ‘Down to Earth’ philosophy.

Diners can tuck in a hearty variety of European-inspired delights that include a ‘taste of threesixty’ five-course degustation, freshly baked bread, traditional comfort food options, indulgent desserts and a selection of premium local meat and fish.

Food and Beverage Manager Vinni Patena said the new menu has received great feedback and word has spread to fill the restaurant on weekends since its release.

“Customers always love the five course degustation that is matched with New Zealand wines.  Winter warming dishes such as the braised Leeland gourmet lamb shoulder, pan seared wild game venison, brill cassoulet and the comfort options such as lamb shanks, rib eye steak and fresh fish cakes are all very popular,” he said.

“We have been particularly busy since we’ve begun serving the new menu. Some diners have even photographed their dishes in amazement.”

“threesixty staff understand that at this time of year after a long day on the slopes guests really appreciate a tasty, hot meal and a cosy, inviting atmosphere.”

Fabien said his menu has a distinct rustic and hearty theme that uses modern European cooking techniques to showcase the flavours of New Zealand.

“The threesixty ‘Down to Earth’ approach is especially fun to cook with but it’s not just about food- it’s about the way we interact with the world around us. We value our relationships with our suppliers and work closely with local producers, farmers and growers to ensure only the best produce finds its way onto the plate.”

threesixty offers a total evening experience with several distinct and contemporary environments. The main bar and restaurant area looks out over Lake Wakatipu to The snowy Remarkables whilst the Bed Bar features a custom-made, oversize divan with huge throw cushions. The Martini Room is enclosed by opulent deep red velvet curtains, nestled behind huge paddle doors.

To view the new winter menu visit www.threesixtyrestaurantco.nz.

ENDS

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