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The Grille by Eichardt’s launches with exclusive grand opening
With its spectacular landscape trumped only by its adventurous food and wine scene, Queenstown has further cemented its reputation as an educated diner’s dream with the grand opening of Eichardt’s Private Hotel’s new premium restaurant – The Grille by Eichardt’s.
The Grille, boasting an all-day restaurant, lunch bar and cocktail lounge, has officially opened its doors in prime position on Queenstown’s waterfront, with unobstructed views across the Wakatipu and snow-capped peaks beyond.
The restaurant’s tempting dishes and sophisticated cocktails is no surprise given Executive Chef Will Eaglesfield’s reputation as mastermind behind some of the tastiest menus in New Zealand and abroad.
“We’ll be continuing the same ethos we use in our tapas; everything homemade as much as possible, the best meat from pampered animals, our home-grown produce, every dish a labour of love.
But with the brand new kitchen tricked out for curing, smoking and grilling we’ll be taking it up a notch.”
While British-born Eaglesfield’s international experience (including stints in London, the French Alps and the Mediterranean) inspires the colours and flavours of his dishes, The Grille’s menu is a clear reflection of his passion for authentic local produce.
“The crayfish meatballs, for example, are chargrilled for a little extra smoky flavour and served with handmade tagliatelle and a rich tomato broth infused with Otago-grown saffron.
This menu really is unique in the sense it offers locally foraged produce and distinctly Queenstown flavours, with a splash of worldly indulgence,” Eaglesfield explains.
In true Eichardt’s style, the design of the new restaurant is as impressive as the menu – award winning architect Michael Wyatt combining the elegance of Oamaru natural stone with weathered and exposed steel to create a façade like no other.
Inside, the slate tile floor has been carefully chosen to match Eichardt’s Private Bar’s atrium while rich, dark stained timber panels adorn the walls and ceiling.
Bevelled mirrors, floating shelves and antique wall lights – along with sumptuous leather banquettes – complete the perfect setting for guests to enjoy one of The Grille’s signature cocktails as the sun goes down.
Tom Macaulay, General Manager Food & Beverage, said the laneway end of The Grille will also feature a large communal table and lunch bar with stool seating – perfect for the quick corporate lunch.
“We envisage the six seater communal table to be very popular with its generous ice well – think oysters, bubbles and beer on ice. For those with limited time, there will also be a selection of fresh open sandwiches for dine in or takeaway, from venison prosciutto, tomato, hummus & dukkah to brisket, mustard & caramelised onion.”
The perfect balance of old-world opulence and modern design, The Grille will effectively link Eichardt’s Private Hotel with the new development, which will also soon be home to Eichardt’s uber-luxury ‘Penthouse’ suites and international retail giants Louis Vuitton and World Boutique.
The Grille, part of the Imperium Collection, joins an impressive list of names under the Eichardt’s family banner including Eichardt’s Private Hotel & Bar, The Spire Hotel and No5 Church Lane.
Macaulay said the long-anticipated opening of the new restaurant represents a major achievement for the Imperium Collection as well as the region itself.
“We’re thrilled to be able to share this destination restaurant with locals and tourists alike.
Queenstown is evolving at such a rapid pace and we’re proud to offer guests an unrivalled hospitality experience, whether it be settling in for a private Parlour dining experience, holing up with a pinot at the Eichardt’s Bar, or indulging in some of the regions finest delicacies at The Grille,” says Macaulay.
A sample of the menu
- Made from the tail meat of the legendary Fiordland crayfish, the crayfish meatballs are chargrilled for a little extra smoky flavour to produce a dish that is both light and intense. Served on a bed of homemade fresh egg tagliatelle, the shells are reserved to infuse a little bisque flavour into the sauce; a rich tomato broth infused with Otago-grown saffron.
- Designed to share, the tomahawk steak is an epic cut of beef; 1-1.5kg of 90-day grain-fed Angus consisting of the ribeye fillet and a substantial length of the rib itself, producing the distinctive shape it is named for. Chargrilling the meat while still on the bone provides extra flavour, and the substantial thickness of the cut guarantees an extraordinarily juicy and tender experience.
- The Owner’s Margarita signature cocktail is made with Patron Silver tequila, Cointreau orange liqueur and freshly squeezed lime juice served on the rocks with salt on the rim. A modern take on a truly classic cocktail.
- Introducing The Imperium, The Grille’s signature cocktail which has been inspired by one of the most famous Italian bars in Milan. Made with premium quality products Kraken black spiced rum, Heradura Reposado tequila and freshly squeezed grapefruit juice, the cocktail is finished with spiced pineapple mousse.
The Grille is located on Marine Parade, Queenstown. The restaurant seats 150 people and is open for breakfast 07:30-11:30am; lunch 11:30-17:00pm; dinner 17:00-late.
Sourse: new-zealand.etbtravelnews.global
