Fit for cap­tain’s ta­ble

Central Otago Mirror - - FEATURES -

also own Pier 19 on Steamer Wharf, it was no sur­prise that the food was de­li­cious and the ser­vice first class. My hus­band was very sat­is­fied with his pump­kin and ginger soup ($12), which had just the right whiff of spicy spark to it and was served with warm bread. I chose the salt and pep­per cala­mari as an en­tree ($15), served with an in­ter­est­ing twist, on a wooden plat­ter board, a de­li­cious chilli aioli driz­zled be­neath. Very tasty. We found our­selves ex­cit­edly look­ing for­ward to the blue cod with wal­nut and lemon aioli as fish of the day. It was 8pm, the restau­rant was packed and the blue cod had sold out. Darn! How­ever, a beau­ti­ful crispyskinned, pan-seared sea run Ste­wart Is­land salmon ($28.50), served with brus­sel sprouts, fennel, cab­bage and pancetta made a tasty sec­ond best for me. My hus­band tucked into the ten­der salt and pep­per cala­mari served as a main ($24), which ar­rived with per­fectly steamed green beans, cour­gettes, car­rot and broc­coli and mint pota­toes. This was ex­cep­tional. Our English waiter was very ea­ger to please and ex­tremely vig­i­lant in en­sur­ing my meal was to­tally gluten free, rush­ing back and forth with in­struc­tions to the chef. He couldn’t have been more ac­com­mo­dat­ing and help­ful. The rus­tic charm of Cap­tain’s stacked schist stone wall in­te­ri­ors and orig­i­nal pol­ished wooden floors was taste­fully off­set by dimly-lit can­dles and walls clad with his­toric Queen­stown photo- graphs. Cop­per sculp­tures of fish adorned the walls above the suede booth seat­ing in our cor­ner of the restau­rant. It was the per­fect restau­rant set­ting. It’s suit­able for any­one and ev­ery­one, but some cosy al­coves make it per­fect for a ro­man­tic din­ner for two. Cap­tain’s is a win­ner year-round, with prime out­door seat­ing in warmer weather and cosy win­ter din­ing with a fire­place. Staff were pleas­ant, pro­fes­sional and ef­fi­cient, which I be­lieve al­ways makes the food taste bet­ter re­gard­less. How­ever, in this case the food stood out on its own and was also rea­son­ably priced. The pol­ished pre­sen­ta­tion was tes­ta­ment to the top-class op­er­a­tors who run this es­tab­lish­ment. We even en­joyed play­ing ‘Queen­stown tour guides’ to our friendly out-of-town ta­ble neigh­bours. A very en­joy­able din­ing ex­pe­ri­ence.

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