Hearty win­ter warm­ers

The Press - Zest - - From The Menu -

This week, Sweet­hearts at Ber­ry­fields is launch­ing its new win­ter menu, adding dishes that re­flect the chang­ing sea­sons and use the best of Can­ter­bury’s win­ter pro­duce.

The new menu fo­cuses on hearty and nour­ish­ing dishes. The restau­rant’s de­li­cious win­ter warm­ers in­clude spiced pump­kin soup, made from the restau­rant’s own pump­kins, and seafood chow­der with fresh smoked salmon, fish, mus­sels, cala­mari and gar­lic cia­batta.

For lovers of Can­ter­bury’s finest red meat, lamb is served with ku­mara rosti, cauliflower puree and pea pesto, while beef fil­let is ac­com­pa­nied by horseradish baked pota­toes, sea­sonal veg­eta­bles and roasted gar­lic and por­to­bello mushroom sauce.

Desserts are in­spired by win­ter, too. The boy­sen­berry and granny smith ap­ple crum­ble with creme anglaise and home­made vanil­l­abean ice­cream, and dou­ble-choco­late and rasp­berry brownie, with hot choco­late fudge sauce, are just two ad­di­tions to the dessert menu.

Guests’ favourites will be stay­ing on the menu. Pop­u­lar dishes, such as the smoked Akaroa salmon, ba­con and av­o­cado stack, and pump­kin, feta, spinach and toasted hazel­nut filo, with sweet onion jam, will be avail­able all win­ter.

For smaller ap­petites, Sweet­hearts has freshly made slices, muffins and scones – great ac­com­pa­ni­ments to Twin­ings tea or Hum­ming­bird cof­fee.

Sweet­hearts is a five-minute drive from Christchurch In­ter­na­tional Air­port and sur­round­ing north­west busi­nesses, mak­ing it the ideal lo­ca­tion for a work lunch or busi­ness meet­ing.

An ex­press lunch ser­vice is avail­able for guests with time re­stric­tions, with menus listed on­line and pre-or­ders taken by Stacked high: The berry pan­cake stack is a pop­u­lar break­fast or brunch choice. The dish uses the restau­rant’s own berries. email or phone.

Tra­di­tional Vic­to­rian high teas are a favourite at Sweet­hearts. The team are ac­cus­tomed to host­ing high teas for spe­cial oc­ca­sions, in­clud­ing ‘‘girly’’ gath­er­ings, gen­er­a­tional get­to­geth­ers, hen par­ties, baby show­ers and birthdays.

High tea is a creative re­vival of a much-loved Bri­tish tra­di­tion that can be en­joyed by guests of all ages.

It fea­tures a se­lec­tion of tea sand­wiches and sweet treats, such as red velvet cup­cakes with rasp­berry cream cheese ic­ing, de­li­cious berryfruit short-crust tartlets and ginger and pis­ta­chio slices.

Lo­cated 15 min­utes from the cen­tre of Christchurch, Sweet­hearts is not just a charm­ing des­ti­na­tion to en­joy break­fast, lunch or af­ter­noon tea in a peace­ful, ru­ral set­ting, but a con­ve­nient choice, too.

Sweet­hearts at Ber­ry­fields, 161 Gar­diners Rd, is open from 10am to 4pm week­days and 9am to 5pm at week­ends. For more in­for­ma­tion and reser­va­tions, phone 03 359 5630 or visit sweet­hearts.co.nz. Fresh berries are avail­able Novem­ber to Fe­bru­ary and frozen berries can be bought dur­ing the off-sea­son.

Tea-time de­lights: Sweet­hearts at Ber­ry­fields’ high tea re­vives the Bri­tish tra­di­tion with sand­wiches, tartlets and iced cup­cakes.

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