Casual outdoor dining on menu at Millbrook’s Millhouse

Long leisurely al fresco lunches and superb dinners by the water are on the menu this summer at Queenstown’s five-star Millbrook Resort. The Millhouse restaurant, in an historic building complete with stone-flagged floors and water wheel overlooking Mill Pond, is introducing an exciting new menu concept that’s just perfect for hot summer days and balmy evenings.

Recently appointed first class kitchen duo Executive Chef Russell Heron and food and beverage mentor Mark Gregory have brought a new dimension to the Millhouse menu with vibrant new dishes bursting with fresh flavours and seasonal ingredients.

Chef Heron says diners will find a combination of traditional summer favourites as well as some new, light, refreshing and versatile dishes.

“Many of the dishes are made for sharing so it’s a very relaxed style of eating, focusing on quality, locally sourced produce prepared and presented in a contemporary style,” he says.

“If diners just want one course, that’s fine. We’ve made the menu casual and affordable, and the stunning setting really does add to the whole experience.

“We’re away from the hustle and bustle of busy streets so people can just relax and enjoy their time here. Everyone’s welcome, from in-house guests to members, locals and visitors staying elsewhere in Queenstown or Arrowtown. It’s not overstating it to say that people feel like they’ve come to paradise and left all their cares behind.”

Delicious summer treats include whitebait fritters, tapas platters, Moroccan style roast lamb with cous cous, mint, cucumber and yoghurt, or a warm grilled asparagus salad with goat’s cheese, pomegranate, mint, balsamic, basil, and cress.

Tantalising new lunch desserts include warm chocolate fudge cake with vanilla bean ice cream and fudge sauce, a lemon tart with almond ice cream, or strawberries and fresh pineapple sorbet.

Sales and Marketing Manager Sarah Stacey says Millbrook is a popular lunch place for locals and believes they’ll love the new style menu and the re-opening of the Millhouse as a lunch venue. “It’s important to us to keep updating and changing regularly to keep our menus fresh and cater for changing appetites and dining habits,” she says. “People are increasingly happy to share dishes so the new menu reflects this.”

Earlier this year, Millbrook Resort was named among the top 25 hotels in the Asia Pacific region for the fourth time and was one of only seven New Zealand properties to make the list.

For more information, log on to Millbrook.co.nz.