Cuisine Restaurant Award Reflects Quality Standard
Cuisine Restaurant Award Reflects Quality Standards Set By Amisfield Winery
Amisfield Winery Bistro's recognition in the 2006 Cuisine Restaurant of the Year Awards as New Zealand's Best Winery Restaurant is a major milestone after just one year in business.
General Manager Fleur Caulton says it is an outstanding result for the Bistro, which opened 12 months ago, with the focus on sophisticated but casual dining in its stunning Queenstown environment overlooking Lake Hayes.
"The Bistro has taken off with both locals and visitors, and this prestigious national award reflects the company's commitment to providing a quality experience," she says. "We had a very definite vision for the Bistro and we have achieved that in a very short time. It is fantastic to be recognised by the Cuisine Awards which reinforces for us that the concept has been successful."
"What is really pleasing is that we have won this award amongst such strong competition. The other winery restaurant finalists from both Hawkes Bay and Marlborough all have excellent reputations and we are certainly very proud of the result."
Amisfield Wine Company's hallmark is its 'grown not made' sustainable approach which is reflected throughout the business.
"The Bistro is all about the discovery of food and the cuisine underlines the quality of our wines," says Ms Caulton. " The emphasis is on fresh, organic, quality comfort food which does not overpower the wine."
Ms Caulton paid tribute to Amisfield chef Daniel Monopoli for his creative and innovative flair, combined with an adherence to the high standards which have helped achieve the award.
Staff also deserved much of the credit.
"The Winery Bistro has been a team effort and many of our staff have been with us from the outset helping us create a niche venture in both the local and the winery tourism markets," she says. "The Cuisine Awards judges describe our menu as 'striking a balance between elegance and rusticity' which is exactly the image we have all strived to achieve, not only with our food but with our service, our individually designed uniforms and even our table settings. We leave nothing to chance and that is integral to our success."