Central Otago Mirror - - FOOD FOR THOUGHT -

With owner Tony Rober­ston now liv­ing in Nel­son, new man­age­ment have re­freshed and gen­er­ally de­clut­tered the menu. Many of the favourites re­main, and I can as­sure you from ear­lier vis­its the pizza is still ex­cel­lent, but on this night we wanted to try a few new things.

The siz­zling plat­ter of mixed stir fry veg­eta­bles, Asian sauce and rice ($22) ar­rived with seafood for an ex­tra $7. It was def­i­nitely not siz­zling but was

as­suredly hot. The seafood was lovely though there were mixed re­ports on the sauce (I loved it) but it was quite a small por­tion - es­pe­cially of veg­eta­bles.

I chose the Chicken Bal­lo­tine ($28) from the special’s menu with­out en­tirely un­der­stand­ing what it was - stuffed chicken thigh with pump­kin gnoc­chi, mush­rooms and spinach, served with creme bisque. I re­ally en­joyed the rich flavours and found it more fill­ing.

The chil­dren were happy with old favourites Fish and Chips and a Beef Burger and fries (both $10.50) though some­thing more than beef and cheese would have been ap­pre­ci­ated in the burger.

We thor­oughly en­joyed our mains - an ice cream sun­dae ($5) for one child, ba­nana spilt ($7) for the other, while a more so­phis­ti­cated Sweet Win­ter ($10) for me - a meringue finger topped with ha­zlenut cream and pe­can nuts served with poached pear and cho­co­late ice cream - and a clas­sic sticky date pud­ding ($8) for my date for the night. dif­fer­ent ones or new crayons... I sus­pect our wait­ress had as lit­tle idea as I did what the Chicken Bal­lo­tine was but did her best to re­lay the chef’s in­struc­tions.


The siz­zling plat­ter with seafood and veg­eta­bles at Hamills, in Frank­ton, Queen­stown.

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