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Peter Gordon Inspiration for New City Tapas Bar

MEDIA RELEASE
FOR IMMEDIATE RELEASE
25 September 2006

Peter Gordon Provides Inspiration for New Central City Tapas Bar

Construction is underway for the development of a stylish new bar in central Auckland. The concept is a modern take on the authentic Spanish Tapas bar and the menu is to be designed by acclaimed New Zealand chef, Peter Gordon.

The new bar, which is expected to open in November, will be located on Federal St (91 Federal St), opposite the SKYCITY Grand Hotel. Typical of the Spanish “tasting” style of dining, it will feature a comprehensive range of premium Spanish and European wines that will be available by the glass to complement the variety of appetisers on the menu.

Peter Gordon says he is passionate about traditional Tapas bars and the style of dining. He selected the Spanish name “Bellota” for the new bar.

“Bellota will be the most authentic Spanish food based Tapas bar in Auckland,” says Peter Gordon.

“I travel to Spain a lot and consult to ‘Foods From Spain’ - the government department. Spain is my favourite European country,” he says.


Restaurant Manager, Brendan Turner, says he is confident that Bellota will be unique in the CBD.

“The offering is entirely different: a fabulous Tapas-style menu created by arguably New Zealand’s best known chef, combined with an impressive list of European wines available by the glass, in a stunning venue. We will have extended opening hours from afternoon through to late into the night and the early hours of the next morning,” he says.

Designed by award-winning architect Andrew Lister, (who designed the Orbit restaurant refurbishment and Sheinken Café), the venue itself offers an experiential point of difference.

“The brief was for a contemporary adaptation of the traditional Spanish Tapas bar,” says Lister.

“The design features a cellar cave-like entrance and the interior is broken up by curvatures in the walls to create a number of intimate booths and alcoves. These combine to provide numerous variations of seating and dining options. People may prefer to be seated at the bar or take a table in a more secluded area with a group of friends,” he says.

Lister has selected a combination of warm, organic, natural products and a robust colour palate including rich reds, rustic browns and dark wooden floors for Bellota.

Brendan Turner says the location will make the bar popular with a range of guests.

“With its proximity to the SKYCITY Auckland Convention Centre and SKYCITY Grand Hotel, we believe this bar will complement these premium facilities and become a popular venue for international visitors. It will also be an exciting new venue for those seeking a sophisticated central city late night bar that offers sensational food throughout the night.

“With the popularity of dine by Peter Gordon restaurant opposite, the bar will also appeal to fans of Peter Gordon’s flavours seeking a less formal or a more spontaneous evening.

“The bar will be enhanced with a smooth, relaxed, service style where hosts will offer informed selections of the wines and encourage menu and wine sampling - the traditional Tapas style of dining. The menu will be regularly changed to offer a unique experience for regular visitors.

“Our aim for Bellota is to create an authentic Tapas experience in a contemporary setting, taking our guests on a journey of complex tastes and textures,” he says.

Visit http://www.bellota.co.nz/ - information to be updated regularly.


ENDS

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