At­mos­phere:

Central Otago Mirror - - FEATURES -

Heidi’s Hut is one of the best parts of Coronet Peak ski­field, of­fer­ing a wide se­lec­tion of lunch op­tions, chef’s spe­cials, mulled wine and spec­tac­u­lar views over the Wakatipu basin and to The Re­mark­ables. Af­ter amorn­ing’s ski­ing or board­ing, it is one of the best spots in the dis­trict for lunch. On a blue­bird day you can sit out­side at a pic­nic ta­ble or warm up in­side, with the big wood­burner and alpine mem­o­ra­bilia.

Food:

Lunch starts from 11am, of­fer­ing soups and starters, pizza, pasta, sand­wiches and desserts. We opted to share roast pump­kin risotto with thyme, pine nuts, feta, wild rocket and parme­san ($21) and a Rocky Gully Red pizza ($35). The pizza is nor­mally topped with rare veni­son but the kitchen had run out so staff of­fered us bratwurst in­stead. It was also topped with caramelised onion, beet­root com­pote, spiced wild berry and plum pesto, feta dress­ing and rocket. Both dishes were de­li­cious, the pizza base was not too thick, the in­gre­di­ents and top­pings were sim­ple and com­ple­men­tary. The risotto was fill­ing, flavour­some and nicely sea­soned but (we know it can be dif­fi­cult pre­par­ing and serv­ing food on amoun­tain) it wasn’t quite hot enough. Menu op­tions range from goulash ($14.50), an­tipasto for two ($26), pasta dishes ($21.50 to $23) and a gourmet sand­wich ($21) to piz­zas, in­clud­ing a four-cheese op­tion ($30), a veg­e­tar­ian op­tion with roasted pep­pers, olives, feta, pine nuts and fresh rocket ($32) and a roasted pump­kin pizza with smoked chicken, pis­ta­chio cream and rocket ($31.50). Dessert is avail­able too.

Ser­vice:

Staff were very good. The hut can get busy and a lit­tle con­gested some­times when ev­ery­one de­cides to take a break from the slopes, but staff were on top of things. We had cof­fee be­fore our meal and they were happy to ac­com­mo­date us out­side with hot drinks then move us in­side for lunch. The lay­out of the hut has been re-jigged, with more seat­ing in­side and a cof­fee serv­ing hatch out­side for drinks-only cus­tomers. Staff were friendly and en­joyed a bit of ban­ter with cus­tomers in keep­ing with the in­for­mal alpine vibe. We also couldn’t re­sist the ex­cel­lent mulled wine, made with Mt Rosa pinot noir. It might be an idea to set a ded­i­cated queu­ing point be­cause peo­ple tended to queue at two places.

Ver­dict:

Heidi’s Hut is a great lunch stop with an ex­ten­sive range of menu op­tions, all pre­pared on site in a small back-end kitchen. They can do a lot with a small team and sim­ple in­gre­di­ents. It’s a ski­field so ex­pect to pay a lit­tle more than your aver­age brunch but with those views, the fire and amulled wine who’s com­plain­ing? The only thing to think about is mas­ter­ing the T-bar af­ter your lunch.

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