Hearty meals in his­toric Cromwell ho­tel

Central Otago Mirror - - FEATURES -

Sit­u­ated on the lake front of Old Cromwell town this his­toric ho­tel and res­tau­rant has an out­door din­ing area with a re­mark­able view of Lake Dun­stan. Built in 1887 the Vic­to­ria Arms Ho­tel boasts be­ing the only re­main­ing his­toric ho­tel in Cromwell af­ter the oth­ers were drowned by flood­ing for the Clyde dam. Walk­ing into the din­ing area, it felt slightly dated, but was com­fort­able and has plenty of room to deal with small and large groups.


There were plenty of choices to sit and eat – ei­ther in the din­ing room or bar de­pend­ing on your mood. We de­cided to dine in the main din­ing area and de­spite there be­ing two gas heaters on I felt slightly cold. It’s a great place to en­joy a hearty and ca­sual meal but it would not cut the mus­tard for a spe­cial night out for two.


We were wel­comed as soon as we walked into the door of the res­tau­rant and promptly shown to our tables and told the spe­cials. Dur­ing the course of the evening two young and help­ful wait­resses looked af­ter us. Our drinks could have been topped up a few more times but all and all it was great ser­vice with a smile. We did not have to wait long for our food, which was good con­sid­er­ing the num­ber of other din­ers.

The Food:

For starters we shared a per­fectly cooked gar­lic bread ($7.50) and a grati­nee ($12), amix of mush­rooms, ba­con, and brie cheese. It was the first time I had tried grati­nee, and while it was a big hit with my part­ner, it was slightly too rich for my taste buds. For mains I or­dered the oven­baked chicken breast served with hunter’s sauce, risotto with sweet corn and peas, glazed beet­root and hon­eyed car­rots, ($28.50). I ab­so­lutely loved the glazed beet­root and all the veg­eta­bles were cooked per­fectly. The hunter’s sauce com­prised of a gravy mixed with mush­room and went well with the juicy suc­cu­lent chicken breast. The risotto was bland but there was plenty of hunter’s sauce to mix in and en­joy. My part­ner or­dered the freshly bat­tered blue cod fil­lets, served with house tar­tar sauce, le­mon wedges, crunchy fries and fresh gar­den salad, ($29.50). The blue cod was very fresh and he was able to down ev­ery last bite on his plate. For dessert we or­dered the sticky date pud­ding and Mis­sis­sippi mud­cake ($9.90). Both were de­li­cious.


The ho­tel of­fers an ex­ten­sive range of food and spe­cialises in stonegrill din­ing, which al­lows cus­tomers to cook their choice of meat to their taste on a siz­zling stone at their ta­ble. We were filled to the brim and would not hes­i­tate to rec­om­mend the res­tau­rant to any­one look­ing for a quick, hearty meal out. If you are look­ing to dine on a busy Fri­day or Satur­day I rec­om­mend book­ing.

Full plates: Vic­to­ria Arms Ho­tel Lake­view Res­tau­rant’s Bat­tered Blue Cod and Oven Baked Chicken Breast served with Hunter’s Sauce.

De­li­cious desserts: Vic­to­ria Arms Ho­tel Lake­view Res­tau­rant Choco­late Cake and Sticky Date Pud­ding.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.