Video | Agriculture | Confidence | Economy | Energy | Employment | Finance | Media | Property | RBNZ | Science | SOEs | Tax | Technology | Telecoms | Tourism | Transport | Search

 

Orbit’s April Menus Showcase

13 April 2006

Orbit’s April Menus Showcase

Innovative Cuisine By New Chef Jeremy Schmid

A sensational Autumn menu showcasing the innovative talent of new star chef Jeremy Schmid has been launched at New Zealand’s most visited restaurant – Sky Tower’s revolving Orbit restaurant.

Orbit’s new menus (brunch weekends, lunch and dinner seven days) have been designed by Swiss-born Schmid – who was this year voted one of Auckland’s best chefs by Canvas in the New Zealand Herald – and demonstrate the flair for which he is highly regarded. Since opening in 1997, Orbit has attracted 1.5 million diners, making it New Zealand’s most-visited restaurant.

Schmid, who started as the new Chef de Cuisine for Orbit earlier this year, also has an impressive history. A highlight was starring inTV2s local reality show Hell’s Kitchen, but Schmid comes with numerous awards to his name (including 2004 Great New Zealand Sausage Competition: Overall Winner, 2003 Lewisham Award Winner: Innovative Chef, two silvers and a bronze at the New Zealand Culinary Fare in 2001 and prior to that, he was instrumental in winning the 1996 Restaurant of the Year title for Gaults on Quay).

He is renowned for being the major force behind the specialised sausage company Little Boys Saugages and has been employed at some of New Zealand’s most memorable eating spots including Gaults on Quay, Euro, Vinnies and Red and most recently at George in Parnell.

Schmid says pivotal to the new Orbit menu is the range of fresh New Zealand produce available to work with.

“It’s important to take into consideration when developing a new menu for Orbit, that the menu must be able to be produced for up to 300 people at a time, using the best ingredients available without trying to change their natural flavours.

“Orbit attracts a good proportion of international clientele so I have utilised top New Zealand meats and produce to come up with an uncomplicated menu and robust flavours that should appeal to the broad range of visitors dining at Orbit each year,” says Schmid.

Brendan Turner, Sky Tower’s Food and Beverage Manager, says SKYCITY is thrilled to have the creative talents of Jeremy Schmid at Orbit, which offers a unique dining experience matching stunning meals with the best views in town.

“Orbit is without doubt, the most popular restaurant in the country. It caters to hundreds of people every day. It’s the perfect choice for an intimate dinner, special occasion or to host tourists from out of town,” says Mr Turner.

Among the innovative dishes featured on Schmid’s new menus, he points out the sautéed scallops, New Zealand lamb loin, oven baked veal rack, and the dark chocolate tartlet.

Vegetarian diners are well catered for with dishes such as the warmed mushroom, thyme and caramelized onion tart, or the roast capsicum main (filled with minted couscous, semi-dried tomato and spring onion with grilled courgette dressed with olive oil and balsamic).

A special feature on the menu is vegan menu items and many dishes which are gluten free – choices Schmid says are important in the modern dining environment.

Orbit revolving restaurant is not only literally the top restaurant in Auckland, situated 190 metres off the ground, it has been recognised for design excellence in the 2004 New Zealand Institute of Architects Resene New Zealand Awards for Architecture, receiving an award within the Hospitality and Tourism category.

Located in the city’s most famous landmark Sky Tower, the dining room rotates one full resolution every hour, affording 360-degree panoramic views of Auckland City.

Orbit is open daily for lunch and dinner and for brunch on weekends. Reservations are preferred. Guests also enjoy complimentary access to Orbit and other Sky Tower attractions before or after dining with a minimum spend of $25 per person per meal.

Jeremy’s new menu (attached) includes a new entrée, main course and dessert menu as well as a new brunch menu. He is also working with wine enthusiast Cameron Douglas, to complement his menu with some select new wines to match.

To Start

- Clevedon Coast oysters
served with a worchester and onion dressing or natural with lemon ½ dozen 15.
dozen 28.

Entrées

- Seared rare yellow fin tuna
on a kumara, spring onion, cherry tomato and crème fraîche salad with sweet paprika oil 17.

- Warmed mushroom, thyme and caramelised onion tart
with walnut paste and balsamic reduction 16.5

- Smoked chicken and feta salad
with shredded ice-berg lettuce, pickled red onion and crisp croutes 16.

- Sautéed scallops
with fresh tomato parfait, topped with basil and a cabernet sauvignon dressing 18.5

- Cold smoked salmon salad
with a potato, caper and saffron salad and lemon oil dressing 17.

- Maple and soy marinated rare venison
on a roast artichoke, green bean and beetroot salad with a port wine reduction 18.5

Hot Entrées

- Steamed green lipped mussels
with a spicy green curry and coconut sauce with micro coriander 17.5

- Rich brown onion soup
with a gruyere croute 16.

- Potato and roast garlic soup
finished with white truffle oil and chive crème fraîche 16.

- Red wine risotto
with oxtail, spinach and provolone topped with parmesan and jus reduction Entrée 18.
Main 27.

- Whitebait fritter
with a fresh lime mayonnaise and tomato & onion compote Entrée 25.
Main 42.

- Penne pasta
with semi-dried tomato pesto, olives, caramelised onion, fresh basil and parmesan Entrée 16.
Main 25.


Mains


- New Zealand lamb loin
on warmed ratatouille and baked polenta with thyme jus 31.

- Roast chicken supreme
on sautéed potatoes and browned onions with a sweet pepper & chilli confit 28.5

- Roast eye fillet
with a layered potato bake, balsamic roast field mushrooms,
red wine and white onion compote 32.

- Oven baked veal rack
on kumara and parmesan mash with pickled garlic and mushroom jus 29.5

- Rare yellow fin tuna
on a warmed nicoise style salad with anchovy mayonnaise 28.5

- Grilled medium rare Akaroa salmon
on a spinach, bean, potato and roast garlic compote with a chive cream 29.5

- Fish of the day
waiter to advise 29.

- Roast capsicum
filled with minted couscous, semi-dried tomato and spring onion with grilled
courgette dressed with olive oil and balsamic 27.5


Sides


Baby cos salad with a parmesan, garlic dressing 6.

Crispy rosemary potatoes 6.

13mm fries 6.

Orbit vegetable medley 6.

Mixed leaf salad with vine tomatoes and balsamic dressing 6.


- Contains Nuts
- Gluten Free
- Vegetarian
- Vegan


Please note a 15% surcharge applies on public holidays

A minimum spend of $25 per adult is required


ENDS

© Scoop Media

 
 
 
Business Headlines | Sci-Tech Headlines

 

CO2 And Water: Fonterra's Environment Plans

Federated Farmers support Fonterra’s bold push to get to zero emissions of CO2 on the manufacturing side of the Co-operative, both in New Zealand and across its global network. More>>

ALSO:

Fisheries: Decision To Delay Monitoring ‘Fatally Flawed’

Conservation group representatives say a decision by the new Minister of Fisheries, Stuart Nash, to delay implementation of camera monitoring of fishing efforts in New Zealand is ‘fatally flawed’. More>>

ALSO:

Kaikōura Quakes: One Year On

State Highway One and the railway were blocked by damage and slips and the Inland Road suffered significant damage. Farms, homes and businesses suffered building and land damage. Power and internet went down, drinking water systems, sewage systems and local roads were all badly affected... More>>

ALSO: