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 any occasion feel that little bit more special.”

Intimate groups of casual or corporate diners can look forward to enjoying a mouth watering menu carefully crafted by Chef Nielson.

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, visit Eichardtshotel.co.nz .