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

 


Master Chef Judge Celebrates Success Of New Restaurant

Media Release from Jervois Steak House Queenstown
8.2.2013
For immediate release

Master Chef Judge Celebrates Success Of New Queenstown Restaurant

Celebrity chef Simon Gault and acclaimed restaurateur Richard Sigley are celebrating the success of their new venture, the Jervois Steak House (JSH) in Queenstown.

As one of TVNZ’s Master Chef judges Simon Gault will be back on New Zealand’s television screens this weekend, as part of the fourth Master Chef series. He says Queenstown has taken to their innovative Steak House concept with open arms.

“ JSH Queenstown has been the culmination of over two years of planning by Richard, myself and the Nourish group and it’s exciting to see this style of restaurant do so well in its new home. I am really chuffed by its success.”

Richard Sigley agrees saying the restaurant is proving to be a real draw-card for tourists and locals alike.

“Our aim is to deliver the same modern and authentic Steak House style that our flagship Auckland restaurant does. We unashamedly promote and showcase some of the highest pedigree of meat and seafood you can produce in this country and that's been a welcome addition to the Queenstown restaurant scene.”

The Nourish Groups menu is synonymous with high quality beef and lamb sourced from some of New Zealand’s most prestigious farms. Signature dishes include Prime Rib from 150-day grain fed Black Angus cows and the Jervois cut eye fillet on the bone, that's been farmed on the West Coast.

“ Simon and I travelled extensively throughout the US when we first hatched the idea and steak is definitely the hero of the menu,” says Richard “But equally, just like the great American Steak Houses, we serve a bounty of seafood from fresh oysters, Red King crab, calamari and Wagyu tacos with accompaniments like our legendary onion rings and Caesar salad with its scotch quail egg.”

The new JSH Queenstown restaurant was officially launched just before Christmas with more than 300 people turning out to celebrate the opening. Simon Gault and his team of highly skilled chefs were on hand to showcase the menu that is famed for its adventurous meaty cuisine.

Centrally located in Queenstown’s emerging Brecon Street dining quarter, the restaurant has been inundated with bookings since opening. JSH Restaurant Manager Roxi Bull says the interest from international visitors is particularly high.

“ Many people are focused on experiencing the famous New Zealand beef and lamb. They want to taste what all the fuss is about and that's what we do best here at JSH.”

The restaurants design aesthetic is one of sophisticated modernism that has been carefully crafted to create a warm and inviting atmosphere. A sleek, stylish bar at street level welcomes diners to the establishment and a blackened metal circular staircase has been installed to create a seamless connection to the restaurant above.

Upstairs a gleaming white tiled kitchen opens out to an intimate yet spacious dining room that seat up to 88. A combination of exposed timber, brick and metal fittings provide a vintage industrial interior and the second floor position offers spectacular views over downtown Queenstown and the surrounding mountains.

“ When your dining here you get a good glimpse of our executive chef team doing the business in the kitchen, and I think the diners really appreciate a certain level of showmanship that is on display,” says Roxi “We like to create something special at the table and ensure the service is meticulous and the atmosphere relaxed and comfortable.”

The newly appointed restaurant is open Thursdays and Fridays from 12 – 3pm for lunch and every night from 5pm. Diners can choose to eat in the downstairs bar area, the restaurant or a plush private dining room situated just off the main room.

With rave reviews for its stylish interior, inspiring food, and exacting presentation, Simon is proud of their achievement.

“ It's a style and authenticity that delivers big flavours and a great time,” says Simon “ The Nourish group as a whole have much to celebrate about this new venture – it is an opportunity to share the JSH experience with a new audience that might not otherwise get to enjoy it.“



Steak House dining


Jervois Steak House Menu


Jervois Steak House Simon with crew


ENDS

© Scoop Media

 
 
 
 
 
Business Headlines | Sci-Tech Headlines

 

Economic Update: RBNZ Says Rate Cut Seems Likely

The Reserve Bank will likely cut interest rates further as a persistently strong kiwi dollar makes it difficult for the bank to meet its inflation target, it said. The local currency fell. More>>

ALSO:

House Price Action Plan: RBNZ Signals National Lending Restrictions

The central bank wants to cap bank lending to property investors with a deposit of less than 40 percent at 5 percent and restore the 10 percent limit for owner-occupiers wanting to take out a mortgage with a deposit of less than 20 percent, according to a consultation paper released today. More>>

ALSO:

Sparks Fly: Gordon Campbell On China Steel Dumping Allegations

No doubt, officials on the China desk at MFAT have prided themselves on fashioning a niche position for New Zealand right in between the US and China – and leveraging off both of them! Well, as the Aussies would say, of MFAT: tell ‘em they’re dreaming. More>>

ALSO:

Loan Sharks: Finance Companies Found Guilty Of Breaching Fair Trading Act

Finance companies Budget Loans and Evolution Finance, run by former 1980s corporate high-flyer Allan Hawkins, have been found guilty of 106 charges of breaching the Fair Trading Act for misleading 21 borrowers while enforcing loan contracts. More>>

ALSO:

Post Panama Papers: Govt To Adopt Shewan's Foreign Trust Recommendations

The government will adopt all of the recommendations from former PwC chairman John Shewan to increase disclosure and introduce a register for foreign trusts with new legislation to be introduced next month. More>>

ALSO:

The Price Of Cheese: Cheddar At Eight-Year Low

Food prices decreased 0.5 percent in the year to June 2016, influenced by lower grocery food prices (down 2.3 percent), Statistics New Zealand said today. Compared with June 2015, cheese prices were down 9.5 percent, fresh milk was down 3.9 percent, and yoghurt was down 9.2 percent. More>>

ALSO:

Financial Advisers: New 'Customer-First' Obligations

Goldsmith plans to do away with the current adviser designations which he says have been "unsatisfactory" in that some advisers are obliged to disclose potential conflicts of interest and act in their customers' best interests, but others are not. More>>

ALSO:

Get More From Scoop

 
 
 
 
 
 
 
 
 
Business
Search Scoop  
 
 
Powered by Vodafone
NZ independent news